Chili con carne with baked beans

Name: Chili con carne with baked beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 2 Garlic cloves; 1 red pepper; 2 TABLESPOONS Oil; 600 g mixed mince; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp dried rosemary; 2 TABLESPOONS Tomato paste; 500 g strained tomatoes; 1 can(s) (425 ml) chunky tomatoes; 2 TEASPOONS Vegetable broth; 1 can(s) (425 ml) Corn grains; 1 can(s) (425 ml) Haricots rouges et haricots cuits; 6 Tl Fresh cream; 7-10 Tbsp Rosemary and chillies

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
2 Garlic cloves
1 red pepper
2 TABLESPOONS Oil
600 g mixed mince
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp dried rosemary
2 TABLESPOONS Tomato paste
500 g strained tomatoes
1 can(s) (425 ml) chunky tomatoes
2 TEASPOONS Vegetable broth
1 can(s) (425 ml) Corn grains
1 can(s) (425 ml) Haricots rouges et haricots cuits
6 Tl Fresh cream
7-10 Tbsp Rosemary and chillies

Directions

1
Peel and finely chop the onion and garlic. Clean, wash and finely chop the peppers.
2
Heat the oil in a large pot. Fry the minced meat in it thoroughly. With salt, the.
3
Season with cayenne pepper and rosemary. Fry onion, garlic and paprika briefly. Sweat tomato paste with. 1⁄4 l water, strained and add chunky tomatoes. Stir in stock, bring to the boil. Cover and simmer for about 5 minutes.
4
Rinse and drain the corn and kidney beans. Add both with the baked beans to the mince. Simmer everything for 5-10 minutes. Season chili with salt and cayenne pepper. Arrange in small bowls with crème fraîche and garnish with rosemary and chillies.