chili con carne

Name: chili con carne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Beef goulash; 2 Onions; 1 Garlic clove; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (850 ml) peeled tomatoes; 1/2 l Vegetable broth; 2 TABLESPOONS Tomato paste; 1 (400 g) green and red pepper; 1 collar Spring onions; 1 green and red chilli pepper; 1 can(s) (425 ml) Kidney beans; 1 can(s) (425 ml) Vegetable corn; 7-10 Tbsp flat leaf parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Beef goulash
2 Onions
1 Garlic clove
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (850 ml) peeled tomatoes
1/2 l Vegetable broth
2 TABLESPOONS Tomato paste
1 (400 g) green and red pepper
1 collar Spring onions
1 green and red chilli pepper
1 can(s) (425 ml) Kidney beans
1 can(s) (425 ml) Vegetable corn
7-10 Tbsp flat leaf parsley

Directions

1
Dab meat dry. Peel and finely chop onions and garlic. Fry the meat in portions in hot oil. Add onions and garlic and fry briefly. Season with salt and pepper.
2
Add the tomatoes with juice, stock and tomato paste and braise at medium heat for about 1 hour. In the meantime clean, wash and chop the bell peppers and spring onions. Wash the chillies, carve lengthwise, remove seeds and cut into rings.
3
Add the peppers and chillies after 40 minutes cooking time. Drain beans and corn and add with spring onions 10 minutes before the end of cooking time. Season again, place in a bowl and garnish with parsley.