Chili con carne:

• Fry the minced meat in a pan with corn oil (2 tbsp) until crumbly and remove. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Put the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes in the frying pan and fry / stir fry vigorously. Add the fried mince with the tomato paste (1 teaspoon), stir-fry briefly with salt (1 teaspoon), mild curry powder (1 teaspoon), sweet paprika (1 teaspoon), sugar (1 teaspoon) and sambal oelek (1 teaspoon) Spice up. Deglaze / pour on with the clear broth (200 ml). Add the finely chopped tomatoes and corn and simmer / cook for about 10 minutes. The liquid should boil / reduce strongly. Finally fold in the cooking cream (4 tbsp) and 8 herbs (4 tbsp). *) 8 herbs: parsley, dill, garden cress, chervil, chives, sorrel, bor-retsch and pimpinelle