Chili con carne
Difficulty: Easy
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 541 / Protein 37g / Carbohydr. 49g / Fat 27g
Ingredients (2 servings)
| 400 g | ground beef |
| 1 | chilies |
| 2 | onions |
| 80 g | tomato paste |
| 400 g | tomatoes (canned) |
| 200 g | sweet corn (pre-cooked) |
| 500 g | kidney beans (canned) |
| vegetable oil for frying | |
| salt | |
| pepper | |
| sugar | |
| sour cream for serving |
Utensils
big saucepan, disposable gloves (optional), cooking spoon, cutting board, knife
Wine Tip
Merlot, 2006
An Argentinian Merlot with moderate tannins and acidity is a prime choice to match the spiciness of the chili.
Step 1
Finely dice chili. Dice onion.
cutting board, knife, disposable gloves
1 chilies / 2 onions
Step 2
Heat up some vegetable oil in a large saucepan over medium heat. Add ground beef and sauté for approx. 2 – 3 min. before adding chili and onions. Avoid stirring too much so that meat stays flavorful.
large saucepan, cooking spoon
400 g ground beef / vegetable oil for frying
Step 3
Add tomato paste to saucepan and continue to sauté for approx. 2 – 3 min. Season with salt and pepper.
80 g tomato paste / salt / pepper
Step 4
Add canned tomatoes, sweet corn, and kidney beans. Stir well to combine.
400 g tomatoes / 200 g sweet corn / 500 g kidney beans
Step 5
Leave to simmer for approx. 15 – 18 min. over low-medium heat. Stir occasionally. Season to taste with sugar, salt and pepper. Enjoy with aromatic rice and serve with sour cream.
sugar / sour cream for serving
