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My Chili Con Carne

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My Chili Con Carne

The perfect my chili con carne recipe with a picture and simple step-by-step instructions.

  • 250 g Ground beef
  • 1 piece Red onion
  • 2 Toes Garlic fresh
  • 100 g Canned tomatoes
  • 250 g Canned kidney beans
  • 1 piece Fresh peppers Color of your choice
  • 125 g Canned corn
  • 2 piece Chocolate 70% cocoa
  • 2 piece Chilli red chopped finely
  • 1 something Salt and pepper from the mill
  • 1 something Rapeseed oil for frying
  • 1 something Beef broth own production. Quantity as required
  • 1 something Various spices such as coriander, sweet paprika, oregano, cumin
  • 1 something Freshly squeezed lemon juice
  • 150 g Turkey fillet roast leftover from the day before diced
  • 50 g Cooked potatoes left over from the day before, diced
  1. Chop the onion and fry in the oil. Then the hack is added and is also fried. A little later add the garlic and chilli finely chopped.
  2. Now deglaze the whole thing with the canned tomatoes (including the stock). Pour in some beef stock and season to taste.
  3. Let everything simmer together for about 25 minutes. Now add the chopped peppers and corn, and the chopped up chocolate pieces. Stir everything well.
  4. After everything has simmered again for about 15 minutes, the final is seasoned. Then add the roasted potato cubes and the turkey cubes to the chilli. Mix everything together, bring to the boil once and serve hot. We ate homemade spelled bread (see my KB) with it.
Dinner
European
my chili con carne

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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