Chili con carne – variation

Ingredients for 6 servings:

• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 1 bunch of spring onions
• 2 onions
• 3 garlic cloves
• 2 chili peppers, red (fresh)
• 2 tbsp olive oil
• 1 kg minced beef
• 2 can/n tomatoes, diced (400 g each)
• 3 can/n kidney beans (250 g each)
• 1 can of corn (340 g each)
• salt and pepper
• 125 g crème fraîche
• possibly vegetable broth
• Tomato ketchup
• Vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean, wash, and slice the bell peppers (skin them if necessary, but increase the quantity slightly if you do this) and spring onions. Peel and finely dice the onions and garlic. Wash, halve, deseed, and finely slice the chili peppers. (It’s best to wear gloves when handling the chili peppers!) Heat olive oil in a large pot and fry the minced meat until crumbly. Add the onion, garlic, bell pepper, and chili peppers and sauté. Add the tomatoes, beans, and corn. Season with salt, pepper, ketchup, and vinegar and cook for 15 minutes. Stir in the spring onions and cook briefly. Season again to taste. If I’m not quite happy with the consistency, I either let it simmer a little longer or add a little more vegetable stock. Finally, stir in a cup of crème fraîche. Serve with fresh baguette.