chili con carne

Name: chili con carne
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 1 red, green and yellow peppers; 2 red chillies; 2 medium-sized onions; 2 TABLESPOONS Oil; 1 kg Minced beef; 7-10 Tbsp Rose peppers; 1 can(s) (850 ml) Tomatoes; 1 TABLESPOON Instant beef stock; 7-10 Tbsp Salt; 1 can(s) (425 ml; separation weight: 285 g) Vegetable corn; 1 can(s) (425 ml; separation weight: 250 g) Kidney Beans; 1 collar flat leaf parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

1 red, green and yellow peppers
2 red chillies
2 medium-sized onions
2 TABLESPOONS Oil
1 kg Minced beef
7-10 Tbsp Rose peppers
1 can(s) (850 ml) Tomatoes
1 TABLESPOON Instant beef stock
7-10 Tbsp Salt
1 can(s) (425 ml; separation weight: 285 g) Vegetable corn
1 can(s) (425 ml; separation weight: 250 g) Kidney Beans
1 collar flat leaf parsley

Directions

1
Clean, wash and chop the peppers. Halve the chillies, scrape out the seeds. Wash and chop the peppers. Peel and chop onions. Heat oil in a large pot. Fry the minced meat in it until crumbly.
2
Add the onions, chilli and paprika and fry briefly. Dust with paprika and add tomatoes. Chop the tomatoes with a wooden spoon. Add 500 ml water, bring to the boil and stir in the stock. Season with salt. Cover and simmer at low heat for 25-30 minutes. Drain corn and kidney beans. Rinse beans and drain well. Add to the chili and warm up with it. Season again with salt and paprika. Wash parsley, dab dry and cut into strips.
3
Cover and simmer at low heat for 25-30 minutes. Drain corn and kidney beans. Rinse beans and drain well. Add to the chili and warm up with it. Season again with salt and paprika. Wash parsley, dab dry and cut into strips. Sprinkle over the chilli. Sour cream and tortilla flat cakes taste good with it
4
With 6 people: