Fiery chili con carne

Ingredients for 2 servings:

• ½ vegetable onion(s)
• 1 garlic clove(s)
• 1 chili pepper(s), fresh, red
• 2 tbsp olive oil
• 250 g tartar
• 250 g tomatoes, peeled, from the can
• salt and pepper
• 70 ml vegetable stock
• 1 bell pepper(s), red
• 150 g kidney beans, from the can
• 100 g corn kernels with chili, from the can
• 1 tsp cumin powder
• 2 tsp paprika powder, hot
• 2 tsp oregano, dried

Instructions

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

Peel and finely chop the onion and garlic. Halve the chili pepper lengthwise, remove the seeds, wash, and finely dice. Sauté the onion, garlic, and chili in oil in a large pot. Add the minced meat and fry until crumbly, stirring occasionally. Add the tomatoes and their juices, roughly chopping them. Season with salt and pepper, pour in the vegetable stock, and simmer uncovered over medium heat for about 15 minutes. Meanwhile, halve the peppers lengthwise, remove the white membranes and seeds. Wash the halves and cut into small cubes. After about 5 minutes of cooking, add to the chili. Rinse the kidney beans and corn kernels in a sieve and add a little of the cornstarch to the pot, if desired. Season with cumin, paprika, oregano, salt, and pepper. If you want it even hotter, you can add chili flakes to taste. Serve the chili immediately with bread or baguette. Tip: It tastes even better a day later when it’s marinated. Approx. 425 kcal per serving.