Chili Con Carne
easy
60 mins
60 mins
Ingredients
- 750 g Lamb
- 3 medium-sized onions
- 2 Garlic cloves
- 1 Pepperoni
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Rose peppers
- 1 TABLESPOON Flour
- 1 can(s) (850 ml) peeled tomatoes
- 1 jar(s) (850 ml; drained weight: 450 g) kidney beans
- 1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn
- 1 potty Basil
Directions
- 1
Wash the meat, dab dry and cut into small cubes. Peel onions and garlic and chop finely. Cut the pepperoni into small rings. Heat oil in a large pot. Brown the onions and garlic in it, take it out. Sauté the meat in the onion fat in portions. Add onions, pepperoni and garlic again and season with salt, pepper and paprika. Dust with flour. Cut tomatoes in the tin lightly. Deglaze the meat with 1/4 litre water and the tomatoes. Cook for about 30 minutes. Drain beans and corn and warm up briefly in the chilli. Season to taste again. Wash basil, dab dry. Put some leaves and a bouquet aside for garnishing. Finely chop the rest. Pour the chili into a preheated bowl. Sprinkle with chopped basil and garnish with the set aside herbs. Rice tastes good with it
- 2
Dishes: Waechtersbach
- 3
Napkin rings: Marie Schwietzke
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