Chili con Carne with potatoes

Ingredients for 6 servings:

• 1 garlic clove(s)
• 1 large onion(s)
• 500 g potatoes, floury
• 2 bell peppers, red
• 1 can of corn, approx. 330 g
• 1 can kidney beans, approx. 400 g
• 500 ml beef broth
• 700 g tomatoes, pureed
• 2 tbsp tomato paste
• 500 g minced beef
• 2 tbsp oil for frying, neutral
• 30 g sambal oelek
• 2 tbsp paprika powder, sweet
• some paprika powder, hot
• some salt and pepper
• some chili flakes

Instructions

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

Finely chop the garlic, roughly dice the onion, peel the potatoes and cut into not too thick slices, trim and roughly dice the bell pepper. Heat the oil in a sufficiently large pot and fry the minced meat until hot. Add the onions, garlic and bell pepper and let it become translucent. Meanwhile, add the tomato paste and stir in. Once the tomato paste has stuck to the bottom of the pot, add the chili flakes, paprika powder, salt and pepper and heat briefly. Add the stock and the passata. Mix everything well and stir in the sambal oelek. Add the corn, beans and potatoes and simmer until the potatoes are soft. Finally, season to taste until the desired spiciness is reached.