Chilli con Carne
My plan for the next chilly, grey autumn day: cook this chilli, cuddle up with a heat blanket on the sofa and watch a good movie while eating this.
Recipe – Chilli con Carne
Amount: 4 portions
Prep time: 60 minutes
2 garlic cloves
1 Tbsp oil
400 g ground beef
250 g cooked kidney beans
125 g corn
500 g pureed tomatoes
250 ml broth
1 Tbsp honey
1 Tbsp conamon
1 Tbsp chilli flakes
optional: sour cream & tortilla chips
Peel 2 onions and cut them into fine cubes. Cut up 2 garlic cloves.
Brown the onion cubes in a pot with 1 Tbsp of oil.
Then add the garlic and 400 g ground beef. Sautee well.
Once the ground beef is no longer pink add the remaining ingredients (250 g cooked kidney beans, 125 g corn, 500 g pureed tomatoes, 250 ml broth, 1 Tbsp honey, 1 Tbsp cinnamon, 1 Tbsp chills flakes).
Let the chill cook on low temperature, barely simmering for at least 30 minutes but preferably up to 1 hour.
Season with salt and pepper to taste. Serve garnished with sour cream and tortilla chips.
Keeps up to 3 days in the fridge.