Creamy Chili Con Carne with Sour Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml cream
- 250 g sour cream
- 2 cloves garlic
- 1 small Can / s tomato paste
- 1 bell pepper (s), green
- 480 g kidney beans
- 300 g corn
- 500 g minced meat, mixed to taste
- 1 cube broth
- 1 large onion (s)
- 3 tomato (s)
- 1 chilli pepper (s), red or green
- margarine
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely dice the onion, garlic. Also cut the bell pepper into bite-sized pieces.
- Steam the onion in margarine until the cubes are translucent, then add the paprika and cook for about 3-4 minutes. Then add the mince and fry until it turns brown. Subsequently pound large pieces of chopped pieces with a spoon. Now and then add margarine and some water, but only when the mince is slightly brown. When the mince is completely brown, add tomato paste, a little water and garlic and simmer a little. Scald and peel the tomatoes, remove the stems and then crush them until a tomato paste is formed, which is also added to the mince. Add the beans and corn. Crumble the stock cube and add it to the saucepan. Dice the chilli pepper and add or add to the chilli completely, but then remove from the pot and set aside before serving.
- Put the stove on a low flame and add the cream, season with plenty of salt and pepper. Let simmer for another 5 minutes.
- Put the Chili Con Carne on plates and then add a dollop of sour cream to each serving!
- You can also use sour cream instead of sour cream.
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