Chili Con Carne `Blue Tooth`

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 450 g minced meat (beef)
  • 900 g tomato (s), peeled (can), preferably whole
  • 250 g kidney beans
  • 400 g beans, white
  • 400 g corn
  • 4 large onion (s)
  • 3 cloves garlic
  • 1 chilli pepper (alternatively chilli powder)
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • salt
  • pepper
  • 250 g tomato (s), dried, pickled in olive oil
  • olive oil
Chili Con Carne `Blue Tooth`
Chili Con Carne `Blue Tooth`

Instructions

  1. Chop the chilli pepper, onion and garlic into small pieces.
  2. Warm the olive oil in a large, if possible coated, saucepan. Sauté the onion and garlic in the hot olive oil until soft, add the chilli powder, cumin, chilli pepper, a pinch of salt and freshly ground pepper. Add the minced meat and brown it, then put the lid on.
  3. In the meantime, chop the sun-dried tomatoes and use the olive oil in which they were marinated to make a paste.
  4. As soon as the minced meat is light brown, add the paste from the dried tomatoes, as well as the canned tomatoes with the liquid in which they were placed (alternatively, add the canned tomatoes and a glass of tap water, drained).
  5. Bring to the boil, then reduce the temperature and simmer for at least 60 minutes.
  6. Then drain the beans and corn and add, simmer again for at least 60 minutes (if necessary, add salt or add more water).
  7. The fully cooked chilli can either be consumed immediately or stored in an airtight dish in the refrigerator for several days. Simply warm up in a small saucepan before consumption.
  8. The chilli is then preferably served with fresh baguette and a salad made from freshly grated carrots with sesame seeds, olive oil and balsamic vinegar.

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