Mexican chili con carne

Ingredients for 4 servings:

• 2 tbsp oil
• 3 onions, chopped
• 1 bell pepper(s), cleaned, diced
• 2 clove(s) garlic, squeezed
• 500 g minced meat
• 500 ml meat broth
• ½ tsp chili powder
• 500 g kidney beans
• 400 g tomatoes, pieces, from the can
• ½ tsp cumin, ground
• salt and pepper
• 250 g long grain rice
• sour cream
• Chili pepper(s), some seeds
• Cheddar cheese, grated
• Spring onion(s), in fine rings

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

One of the most famous dishes in Mexico is Chili con Carne

Heat oil in a heavy pot or ovenproof casserole dish. Fry the onions, red bell pepper, and garlic until softened. Add the meat and fry until lightly browned. Stir in the stock, chili powder, beans, tomato pulp, and cumin. Season with salt and pepper. Bring the chili con carne to a boil, then cover and simmer for at least 1 hour. Canned beans can be as short as 20 minutes, stirring occasionally. Meanwhile, cook the rice in plenty of salted water, then drain. Place the chili con carne on a bed of rice and serve with sour cream, chili seeds, and cheese. Garnish with the spring onion rings.