Chili con carne with minced meat, chorizo, white beans, peppers, tomatoes and sour cream dip

Ingredients for 3 servings:

• 250 g minced beef
• 70g chorizo
• 1 onion(s)
• 1 clove(s) garlic
• 1 can white beans, 400 g
• 1 pointed pepper
• 1 celery stick
• 2 Roma tomatoes
• 400 ml tomatoes, pureed (tomato pulp)
• 100 ml water
• 50 g Cheddar, grated
• 100 g sour cream
• 1 chili pepper(s), green
• 1 red chili pepper(s)
• 2 tbsp oregano, dried and shredded
• 2 tbsp basil, dried and shredded
• 1 tbsp paprika powder
• 1 pinch(s) of salt and pepper
• 1 baguette(s), for baking or fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Served with a freshly baked baguette

Peel the onion and garlic. Finely slice the onion and thinly slice the garlic. Chop the celery into small pieces. Halve the tomatoes, remove the stems, and dice them. Do the same with the pointed peppers. Separately slice both chilies into thin rings. If you don’t like spicy food, you can remove the seeds. Cut the chorizo ​​into approximately 1 cm cubes. Preheat the oven for the baguette or bread rolls and bake them to suit your meal. Let them cool briefly. Heat 2 tablespoons of vegetable oil in a pan and fry the minced meat until crumbly. Add the chorizo ​​cubes and fry for two minutes. Add the onions, garlic, and red chili rings and fry for another three minutes. Add the celery, peppers, and tomatoes and fry for five minutes. Deglaze with the tomato pulp and water, add the spices, and season generously with salt and pepper. Bring to a boil, add the beans and the bean water, and mix thoroughly. Simmer for 20 minutes. Season to taste. While the chili con carne is cooking, season the sour cream with salt and pepper and stir with a spoon until creamy. Serve the chili in deep plates, top with the sour cream, arrange the green chili rings on top, and enjoy with the baguette.