Chili con Ebly

Ingredients for 4 servings:

• 300 g Ebly
• salt water
• 2 pairs of sausages (Wiener)
• 1 can of corn
• 1 can kidney beans
• 1 bell pepper(s), green
• 1 bunch of spring onions
• 1 gr. can/n tomatoes, chopped
• e.g. tomato paste
• e.g. pepper or chili
• Paprika powder, hot and sweet
• Cayenne pepper or Tabasco
• salt and pepper
• Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

everything from one pan… easy and quick!!!

First, prepare the soft wheat flour according to the package instructions (cook in plenty of salted water for 10 minutes). Drain and set aside. In the meantime, wash the bell pepper and cut into small pieces. Clean the spring onion and slice it into thin rings. Slice the sausages. Finely chop the chili or hot pepper. Drain the corn and beans. Be sure to rinse the kidney beans thoroughly in a sieve under running water. In a sufficiently large pan, fry the spring onion, hot pepper, bell pepper, and sausage until golden brown. Season with paprika and a little cayenne pepper at this point, and add 1-2 tablespoons of tomato paste. Sauté briefly. Then deglaze with the canned tomatoes and stir well. Add the corn and beans and mix well again. Heat everything until nice and hot, then season to taste with salt, pepper, sugar, and Tabasco. Just before serving, add the finished Ebly to the chili and mix well.