John Myers
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Chilli Con Carne À La Papa with Potato Mushrooms
The perfect chilli con carne à la papa with potato mushrooms recipe with a picture and simple step-by-step instructions.
Chili con carne:
- 350 g Beef meat
- 1 Onion approx. 100 g
- 1 Carrot approx. 100 g
- 1 Green peppers approx. 150 g
- 1 piece Celery approx. 100 g
- 1 Red chilli pepper approx. 20 g
- 2 Mini vine tomatoes approx. 100 g
- 1 Can Kidney beans (255 g drained weight)
- 2 tbsp Olive oil
- 200 ml Beef broth (1 teaspoon instant)
- 100 ml Red wine (here: Dornfelder)
- 2 tbsp Tomato paste
- 1 tsp Salt
- 1 tsp Sweet paprika
- 1 tsp Sambal oelek
- 0,5 tsp Pepper
- 0,5 tsp Chili powder
Potato mushrooms: here: for 2 people *)
- 8 Medium-Sized, elongated and waxy potatoes
- 1 Apple pie
- 1 tsp Salt
Serve:
- 2 Stalks of Maggi herb to garnish
Chilli con carne:
- Peel the onion and dice finely. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 mm thick) with the knife. Clean, wash and finely dice the peppers. Peel and dice the celery. Clean, wash and finely dice the chilli pepper. Wash the vine tomatoes, cut in half, remove the stem and finely dice. Put the kidney beans in a kitchen sieve and drain well. In a high pan with olive oil (1 tbsp), fry the beef meat until it crumbles and remove it again. Add olive oil (1 tbsp) and fry the vegetables (diced onions, carrot blossoms, diced paprika, diced celery, diced chili peppers and diced vine tomatoes) vigorously, add the mince again and stir-fry briefly. Fold in the kidney beans and deglaze / pour over the broth (200 ml) and red wine (100 ml). Add tomato paste (2 tablespoons), salt (1 teaspoon), sweet paprika (1 teaspoon), sambal oelek (1 teaspoon), pepper (½) and chilli powder (½ teaspoon) and let everything simmer with the lid closed for about 1 hour. The liquid should almost completely boil off.
Peel onion and chop finely. Peel the carrot with the peeler, use the vegetable blossom scraper / Sp
- Peel the potatoes with the peeler, cut into / press in from the narrower side in the middle with the apple cutter to about the middle of the potato. Pull out / press the apple divider again and remove the outer part all around with a knife and cut the stem smoothly at the bottom. Boil the potato mushrooms in salted water (1 teaspoon) for 15-18 minutes, drain and keep warm or serve immediately.
Serve:
- Serve chili con carne à la Papa with potato mushrooms, garnished with Maggi cabbage.
Tip and *)
- The chili con carne also tastes very, very good with a strong bread. *) See my recipe: Potato mushrooms
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