Summary

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

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Instructions

1. Heat a large pan over medium-high heat. Add the minced beef and cook for 5-8 minutes, breaking it apart as it cooks, until browned and reaching an internal temperature of 71°C (160°F). Add 1 whole garlic clove and cook for 2-3 minutes. Pour in red wine and simmer for 3-5 minutes. Add the 3 chopped onions and 3 minced garlic cloves, and cook for 3-4 minutes. Pour in 250 ml water.
2. Transfer the meat mixture to a large saucepan. Add the whole onion and tomato pieces. Simmer uncovered over medium heat for 15-20 minutes until the tomatoes are soft. Add half of the sliced red chilli pepper, the red pepper pieces, and the rosemary sprig. Simmer uncovered for 5 minutes over medium heat. Remove the whole onion and the chilli pepper piece.
3. Add the canned chili beans with their broth, the drained kidney beans, and the drained corn. Simmer gently over low to medium-low heat for 15-20 minutes, stirring frequently to prevent sticking and burning. Season repeatedly throughout with tomato ketchup, chili powder, paprika powder, salt, and freshly ground black pepper. Return the chilli pepper piece if you want additional heat, or remove it completely once you have reached your desired spice level.
4. Ladle the chilli con carne into bowls and top each serving with a dollop of crème fraîche. Serve with baguette or ciabatta bread.
5. For a variation, substitute 1 kg chopped beef goulash for the minced meat. In step 2, cook the goulash with the tomato pieces for 40-60 minutes until the meat is very tender. Add the chili powder and paprika powder only after the meat is fully cooked in step 3.