Creamy chili con carne with sour cream

Ingredients for 4 servings:

• 250 ml cream
• 250 g sour cream
• 2 cloves garlic
• 1 small can of tomato paste
• 1 bell pepper(s), green
• 480 g kidney beans
• 300 g corn
• 500 g minced meat, mixed as desired
• 1 cube of stock
• 1 large onion(s)
• 3 tomatoes
• 1 chili pepper(s), red or green
• margarine
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely dice the onion and garlic. Cut the bell pepper into bite-sized pieces. Sauté the onion in margarine until translucent, then add the bell pepper and sauté for about 3-4 minutes. Then add the minced meat and fry until browned. Break up any large pieces of minced meat with a spoon. Add margarine and a little water every now and then, but only when the minced meat is lightly browned. When the minced meat is completely brown, add the tomato paste, a little water, and the garlic, and simmer for a short time. Blanch and peel the tomatoes, remove the stems, and then crush them until a tomato puree forms, which is then added to the minced meat. Add the beans and corn. Crumble the stock cube and add it to the pot. Dice the chili and add it, or add it whole to the chili. Remove it from the pot and set it aside before serving. Reduce the heat to low and add the cream, seasoning with plenty of pepper and salt. Simmer for another 5 minutes. Spoon the chili con carne onto plates and top each serving with a dollop of sour cream! You can also use sour cream instead of sour cream.