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Chili con Carne

by KACHEN Magazine
written by KACHEN Magazine
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Chili con Carne

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )
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Ingredients

  • 750 g minced beef
  • a little ghee or rapeseed oil
  • 400 ml beef stock
  • 2 onions
  • 3 cloves garlic
  • 2 tbsp tomato paste
  • 1 red pepper
  • 400 g pureed tomatoes
  • 400 g chunky tomatoes
  • 400 g kidney beans
  • 200 g sweet corn
  • 1 pinch cayenne pepper
  • 1 tsp cumin
  • 2 tbsp paprika powder, sweet
  • 1 tsp chili powder
  • 1 pinch dried chili flakes
  • Salt & pepper

To serve:

  • Sour cream
  • Emmental cheese, grated

Instructions

  1. Finely chop the onions and garlic, dice the peppers and prepare the spices.
  2. Fry the minced meat until it is crumbly and has browned nicely. Deglaze with a little stock in between, the water should be allowed to evaporate again and again.
  3. Add the tomato paste, paprika powder, onions and garlic and sauté briefly.
  4. Then add the remaining stock, pureed tomatoes, chunky tomatoes, diced pepper and the remaining spices. Now simmer the chili on a low heat for about 40 minutes.
  5. Finally, add the kidney beans and the corn to the chili and simmer for another 10 minutes. Season with a little salt and pepper.

Tips

The chili tastes even better when reheated on the second day.

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