Chilli Con Carne Y Pimiento
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg minced meat (beef)
- 4 onion (s) (3 chopped, 1 whole)
- 4 cloves garlic (3 minced, 1 whole)
- 0.25 liter ¼ water
- 2 red peppers, cut into pieces
- 1 green pepper (s), cut into pieces
- 1 chilli pepper (s), red
- 4 tomato (s), eighthed
- 2 cans beans (chili beans)
- 1 can kidney beans, drained
- 1 can corn, drained
- 1 cup crème fraîche
- 1 sprig rosemary
- some tomato ketchup
- red wine
- Paprika powder
- Chili powder
- Pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Sear the minced meat in a hot pan. Then add the whole clove of garlic and fry with it. Deglaze with red wine. Add the diced onions and garlic cloves, fry again and deglaze with approx. 1/4 l water.
- Now put everything in a large saucepan and add the whole onion and the tomato pieces. Do not put the lid on completely and let it cook until the tomatoes are soft. Add the chilli pepper (half sliced), pieces of paprika and the sprig of rosemary and simmer for 5 minutes without the lid. Take out the whole onion. Add the chili beans (WITH broth), corn and kidney beans. Let it simmer gently - stir often, from now on it will burn slightly. Season to taste again and again and be sure to remove the chilli pepper when the desired heat is reached. Season to taste with tomato ketchup, chili powder, paprika powder, salt and pepper as required.
- Serve in the soup plate and add a dollop of crème fraiche.
- It goes well with baguette or ciabatta.
- As a variation, you can also use chopped beef goulash instead of minced meat. In this case, cook longer together with the tomato pieces (approx. 40-60 minutes) until the meat is cooked through. Only then add the chili powder and paprika powder.
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