Chili Con Carne with Cinnamon, Coriander and Sour Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cans kidney beans, 45 ml each
- 1 onion (s)
- 2 tablespoon olive oil
- 500 g minced meat, mixed
- 1 tablespoon tomato paste
- a bit salt
- some pepper, more colorful, from the mill
- 1 pinch (s) sugar
- 1 teaspoon cinnamon powder
- 1 teaspoon chili powder
- 2 cans tomatoes, chunky, 45 ml each
- 6 stalks coriander
- 200 g sour cream
Print Recipe
Pin Recipe Instructions
- Pour the kidney beans into a colander, rinse and drain. Peel and finely dice the onion.
- Heat the olive oil in a saucepan and fry the minced meat for about 5 to 8 minutes while stirring. Then add the onion cubes and fry for about 2 minutes. Then add the tomato paste, toast briefly and season with a little salt, a few turns of colored pepper from the mill, sugar, cinnamon and chilli. Then deglaze with the tomatoes, bring to the boil, stir in the kidney beans and let everything simmer for about 3 to 4 minutes. If necessary, season again with the spices.
- Rinse the coriander, shake it dry, pluck the leaves from the stems and stir about 3/4 of them into the chilli. Sprinkle the chili con carne with the sour cream and the remaining coriander leaves.
- Fresh baguette goes well with it.
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