Original Hilden Chili Con Carne
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- lots olive oil
- 1 onion (s)
- 1 teaspoon, heaped cumin, whole
- 4 clove (s) garlic
- 1 bell pepper (s), orange or red
- 500 g minced beef
- 2 tablespoon tomato paste
- 0.5 ½ bottle beer, (Düsseldorfer Altbier)
- 1 tablespoon oregano
- possibly cayenne pepper
- salt
- some chilli pepper (s), fresh
- 1 can chili beans (420 g), not drained
- 1 can corn (50 g)
Print Recipe
Pin Recipe Instructions
- Cut the onion into rings, mash the garlic, cut the bell pepper into bite-sized pieces and the chiles into rings or small pieces. That`s it with the preparation, we can get started!
- To do this, we first let the olive oil heat up in the pan and fry the onion rings in it. As soon as these start to brown, add cumin and garlic. When they start to change color again and there is a smell, the bell peppers are added, and immediately afterwards the ground beef. When the ground beef has been fried until it is half crumbly, add the tomato paste and sear it for a short moment, which gives the whole thing a nice, rich color. Then we delete everything with Altbier, add the remaining ingredients and let the chilli simmer on a low flame for about ten minutes.
- We serve it with toast, herb baguette or tortilla chips (the South American version). When the chilli has become very hot, sour cream will soften the taste a little.
- Oh yes, a few more notes:
- The spiciness of the dish can largely be regulated via the chilli variety. Supermarket peppers (mostly from Holland) are very mild, habaneros are brutal, jalapeños are somewhere in between.
- It is very important that you take whole cumin, as only this can be fried properly and then gives off that great, unmistakable smell. Unfortunately, you only get it very seldom in the normal supermarket, but at almost every Turkish greengrocer, in Asiashop, etc.
- Calorie savers tend to be very frugal with the olive oil when frying. Because of me. But tastes better with a little more.
- If no Altbier is available, well I made the recipe with Köstritzer once, that wasn`t bad either. You can also try other types of beer if you feel like it, but Kölsch only at your own risk!
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