chili con carne

Name: chili con carne
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 Onion; 3 Garlic cloves; 8 red chillies; 2 TABLESPOONS Oil; 1 kg mixed minced meat; 7-10 Tbsp salt, pepper; 3 TABLESPOONS Tomato paste; 400 ml Tomato juice; 1 can(s) (425 ml) chunky tomatoes; 1 can(s) (425 ml) Kidney Beans; 1 can(s) (425 ml) baked beans; 1 can(s) (425 ml) Vegetable corn; 1 pinch Sugar; 6 TABLESPOONS Fresh cream; 7-10 Tbsp Rosemary

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 Onion
3 Garlic cloves
8 red chillies
2 TABLESPOONS Oil
1 kg mixed minced meat
7-10 Tbsp salt, pepper
3 TABLESPOONS Tomato paste
400 ml Tomato juice
1 can(s) (425 ml) chunky tomatoes
1 can(s) (425 ml) Kidney Beans
1 can(s) (425 ml) baked beans
1 can(s) (425 ml) Vegetable corn
1 pinch Sugar
6 TABLESPOONS Fresh cream
7-10 Tbsp Rosemary

Directions

1
Peel and finely dice the onion and garlic. Slice 2 chillies lengthwise, remove seeds and cut into rings. Heat the oil in a coated pan. Fry the minced meat in it until crumbly.
2
Season with salt and pepper. Sauté onion and garlic in it. Sauté the tomato paste in it. Deglaze with tomato juice and chunky tomatoes. Simmer everything for about 2 minutes. Rinse and drain the kidney beans.
3
Drain the corn. Add kidney beans, baked beans and corn to the chopped tomato mixture, simmer for about 2 minutes. Season with salt, pepper and sugar. Arrange chili con carne in small bowls. Add 1 tablespoon of crème fraîche to each dish.
4
Garnish with remaining chilli peppers and rosemary.