John Myers
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Chili Con Carne with Spicy Dip
The perfect chili con carne with spicy dip recipe with a picture and simple step-by-step instructions.
Chili con carne:
- 330 g Beef mince
- 1 tbsp Sunflower oil
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 Red chilli pepper
- 1 tbsp Sunflower oil
- 2 tbsp Tomato paste
- 200 ml Beef broth (1 teaspoon instant broth)
- 1 Can Tomatoes finely chopped 400 g
- 1 tsp Whole cumin
- 1 tsp Sambal oelek
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 Can Corn / drained weight 140 g
- 1 Can Kidney beans / drained weight 125 g
Spicy Dip:
- 100 g Sour cream
- 1 Spring onions approx. 25 g
- 5 Stalk Coriander
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Chili con carne:
- Fry the minced beef in a pan with sunflower oil (1 tbsp) until it is roughly crumbly and remove it again. Peel and dice the onion. Peel and finely dice the garlic cloves. Clean / core the chilli pepper, wash and finely dice. Put sunflower oil (1 tbsp) in the frying pan and stir-fry the vegetables (onion cubes, garlic clove cubes and chilli pepper cubes) vigorously. Add the seared minced beef and stir-fry with tomato paste (2 tbsp). Deglaze / pour on the beef stock (200 ml) and finely chopped tomatoes (400 g). Season with whole cumin (1 teaspoon), sambal oelek (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) and simmer / cook for about 20 minutes. The liquid should almost completely boil off. Drain the corn and kidney beans well, add and cook / heat for another 4 – 5 minutes, stirring constantly.
Spicy Dip:
- Clean and wash the spring onions and cut into very fine rings. Wash the coriander, shake dry and cut finely. Mix the sour cream (100 g) with the spring onion rings, the cut coriander, the coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Serve:
- Divide the chili con carne on 2 plates, add the spicy dip and serve.
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