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Chili Con Carne with Jacket Potatoes

5 from 6 votes
Cook Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 32 kcal

Ingredients
 

Chili con carne:

  • 200 g Mixed minced meat (half pork and half beef)
  • 2 tbsp Corn oil
  • 100 g 1 Onion
  • 2 piece Garlic cloves
  • 1 yellow chilli pepper
  • 1 piece Ginger the size of a walnut
  • 1 tbsp Tomato paste
  • 1 tsp Salt
  • 1 tsp Sweet paprika
  • 1 tsp Mild curry powder
  • 1 tsp Sugar
  • 1 tsp Sambal oelek
  • 200 ml Clear broth (1 teaspoon instant broth)
  • 1 Can Tomatoes finely chopped 400 g
  • 1 Can Corn drained weight 285 g
  • 4 tbsp 8-herbs frozen
  • 4 tbsp Cooking cream

Jacket potatoes:

  • 400 g Potatoes (triplets)
  • 1 tsp Salt
  • 1 tsp Whole caraway seeds
  • 1 tsp Ground turmeric

Serve:

  • Creme fraiche Cheese

Instructions
 

Chili con carne:

  • Fry the minced meat in a pan with corn oil (2 tbsp) until crumbly and remove. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Put the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes in the frying pan and fry / stir fry vigorously. Add the fried mince with the tomato paste (1 teaspoon), stir-fry briefly with salt (1 teaspoon), mild curry powder (1 teaspoon), sweet paprika (1 teaspoon), sugar (1 teaspoon) and sambal oelek (1 teaspoon) Spice up. Deglaze / pour on with the clear broth (200 ml). Add the finely chopped tomatoes and corn and simmer / cook for about 10 minutes. The liquid should boil / reduce strongly. Finally fold in the cooking cream (4 tbsp) and 8 herbs (4 tbsp). *) 8 herbs: parsley, dill, garden cress, chervil, chives, sorrel, bor-retsch and pimpinelle

Nutrition

Serving: 100gCalories: 32kcalCarbohydrates: 3.5gProtein: 1.5gFat: 1.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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