Chili con carne 80s

Name: Chili con carne 80s
Cook time: 50 min
Total time: 50 min
Yield: 9
Ingredients: 1 Vegetable onion (approx. 350 g); 4 Garlic cloves; 2-3 red chillies; 1 can(s) (850 ml) Tomatoes; 4 TABLESPOONS Olive oil; 1 kg mixed minced meat; 3 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 1 TABLESPOON clear broth (instant); 1/4 l Tomato juice; 1 can(s) (425 ml) Vegetable corn; 2 can(s) (425 ml each) kidney beans; 1/2 bunch Spring onions; 7-10 Tbsp black pepper; 1 (250 g) Bag of Tortillia Chips

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 9

1 Vegetable onion (approx. 350 g)
4 Garlic cloves
2-3 red chillies
1 can(s) (850 ml) Tomatoes
4 TABLESPOONS Olive oil
1 kg mixed minced meat
3 TABLESPOONS Tomato paste
7-10 Tbsp Salt
1 TABLESPOON clear broth (instant)
1/4 l Tomato juice
1 can(s) (425 ml) Vegetable corn
2 can(s) (425 ml each) kidney beans
1/2 bunch Spring onions
7-10 Tbsp black pepper
1 (250 g) Bag of Tortillia Chips

Directions

1
Peel and roughly dice the onion. Peel the garlic and press it through a garlic press. Cut the chillies lengthwise, remove the seeds and cut the chillies into fine rings. Pour the tomatoes onto a sieve, collect the juice and cut the tomatoes into pieces.
2
Heat the oil in a casserole and crumble the minced meat into the hot oil. Fry while turning and finally add the onion. Stir in the tomato paste, garlic and chilli and steam briefly.
3
Season with broth and add 1/2 litre of water, tomato juice and peeled tomatoes with juice. Bring to the boil and cook for 10-15 minutes. Drain corn and beans and simmer for another 10 minutes.
4
In the meantime clean and wash the spring onions and cut them into fine rings. Season the finished chili with salt and pepper. Sprinkle with spring onions and serve with tortillia chips.