John Myers
Contents
show
Ingredients
- 400 g Ground beef
- 200 g 2 Onions
- 150 g Leeks (frozen / in rings / own production!)
- 35 g 2 red chili peppers
- 15 g 2 large cloves of garlic
- 4 tbsp Olive oil
- 2 tbsp Olive oil
- 200 ml Clear broth with beef (1 teaspoon instant broth)
- 400 g / initial weight 255 g 1 can of kidney beans
- 400 g 1 can of tomatoes finely chopped
- 1 Cup Parsley plucked (frozen / own production!)
- 1 tsp Sambal Oelek
- 1 tsp Rubbed thyme
- 1 tsp Ground cumin
- 5 big pinches Coarse sea salt from the mill
- 5 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
- 1 powerful splash Lemon juice
- 100 ml Cooking cream
- 800 g Waxy potatoes
- 2 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- Coarse sea salt from the mill
- Creme fraiche Cheese
Instructions
- Peel and dice the onions. Peel and finely dice the garlic cloves. Clean / core, wash and finely dice the chi peppers. Put kidney beans in a kitchen sieve and drain well. Heat olive oil (2 tbsp) in a large, high pan, add the minced beef, fry until crumbly and remove. Pour olive oil (2 tablespoons) into the pan, heat, add the vegetables (onion cubes + garlic clove cubes + chilli pepper cubes + leek rings) and fry vigorously with tomato paste (2 tablespoons) / stir-fry. Add the seared minced beef again, fry everything together briefly and deglaze / pour in the clear beef broth (200 ml). Add the kidney beans, the finely chopped tomatoes and parsley. With Sam-bal Oelek (1 teaspoon), rubbed thyme (1 teaspoon), ground cumin (1 teaspoon), coarse sea salt from the mill (5 big pinches), colored pepper from the mill (5 big pinches), sugar (1 strong Pinch) and lemon juice (1 strong splash). Simmer everything with the lid on for about 20 minutes. After approx. 10 minutes add / stir in the cooking cream (100 ml) and reduce everything without the lid. Wash the potatoes, cook in salted water (2 teaspoons of salt) with ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off. Serve the chili con carne, jacket potatoes seasoned with coarse sea salt from the mill and a dollop of crème fraîche.
