Chili Con Carne Variant

Summary

Ingredients

• 500 g minced meat, mixed or beef
• 1 onion (s)
• 2 bell peppers, red and green
• 1 clove garlic
• 500 ml broth
• 2 tablespoon tomato paste
• 2 bay leaves
• 2 cans tomato (s), peeled (filling quantity approx. 400 g)
• 1 can kidney beans (filling quantity 420 g)
• 1 small Can corn
• 50 g dark chocolate
• 1 bunch basil
• 2 tablespoons oil
• salt
• Cayenne pepper
• Chilli pepper (s), amount according to the desired degree spiciness
• Creme fraiche Cheese

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Instructions

1. Chop 1 onion and 1 garlic clove. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the onion and garlic, cook for 2 minutes until softened.
2. Add 500 g minced meat and brown for 3-5 minutes, breaking it into small pieces as it cooks.
3. Chop the 2 bell peppers (1 red and 1 green) into roughly 1 cm pieces. Add to the pan along with 2 tablespoons tomato paste, fresh chilli peppers (amount according to your preferred spiciness), and cayenne pepper (amount to taste). Fry for 1-2 minutes.
4. Pour in 500 ml broth to deglaze the pan, stirring to scrape up any browned bits. Add 2 cans peeled tomatoes (approximately 400 g each) and 2 bay leaves. Reduce heat to medium and simmer uncovered for 30-40 minutes.
5. Drain 1 can kidney beans (420 g) and 1 small can corn. Coarsely chop 50 g dark chocolate. Add the beans, corn, and chocolate to the saucepan and stir well to combine.
6. Roughly chop 1 bunch fresh basil and fold gently into the chili. Taste and season with salt and additional cayenne pepper to taste.
7. Ladle into bowls and top each serving with a spoonful of creme fraiche and cheese.