chili con carne

Name: chili con carne
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Onions; 1 kg ripe tomatoes; 1 kg Beef from the leg; 4 TABLESPOONS Sunflower oil; 250 ml Vegetable broth (instant); 7-10 Tbsp Salt; 4 dried small chillies; 1 pinch Sugar; 1 can(s) (425 ml) Kidney Beans

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Onions
1 kg ripe tomatoes
1 kg Beef from the leg
4 TABLESPOONS Sunflower oil
250 ml Vegetable broth (instant)
7-10 Tbsp Salt
4 dried small chillies
1 pinch Sugar
1 can(s) (425 ml) Kidney Beans

Directions

1
Onions peel and cut into cubes. Wash, clean and dice the tomatoes. Wash the meat, dab dry and cut into fine cubes. Heat 2 tablespoons of oil in a frying pan one after the other.
2
Brown the meat in 2 portions. In between, loosen the meat with stock, drain and put aside. Return meat of the first tour. Add onion and fry for approx. 3 minutes. Put tomato cubes into the roasting pan and braise.
3
Pour back the dissolved frying medium. Season with salt, chiles and sugar. Braise for approx. 45 minutes in a closed roaster at reduced heat. Pour beans into a sieve and rinse with water. Add the beans 10 minutes before the end of the cooking time.
4
Arrange chili con carne on plates.