Chili con carne with cinnamon

Name: Chili con carne with cinnamon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 Onion; 2 TABLESPOONS Olive oil; 800 g Minced beef; 7-10 Tbsp Salt; 2-3 TEASPOONS Chili Flakes; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Cinnamon sticks; 1 can(s) (425 ml) Chickpeas; 2 can(s) (425 ml each) Kidney Beans; 1 collar Parsley; 7-10 Tbsp ground cinnamon; 100 g Cream-Yoghurt

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Garlic cloves
1 Onion
2 TABLESPOONS Olive oil
800 g Minced beef
7-10 Tbsp Salt
2-3 TEASPOONS Chili Flakes
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Cinnamon sticks
1 can(s) (425 ml) Chickpeas
2 can(s) (425 ml each) Kidney Beans
1 collar Parsley
7-10 Tbsp ground cinnamon
100 g Cream-Yoghurt

Directions

1
Peel and finely dice the garlic and onions. Heat the oil in a large pot. Sauté the minced meat for about 5 minutes, crush it with a spatula and season with salt. Add onions, garlic and chilli to the minced meat and fry briefly.
2
Stir in the tomato paste, sweat briefly. Add the tomatoes, chop coarsely with a spatula. Add 250 ml water and stir in, season with salt, pepper and sugar. Add cinnamon sticks and simmer for about 15 minutes, stirring several times.
3
Put the chickpeas and beans in a sieve, rinse, drain and add to the chilli. Wash the parsley, shake dry. Pluck off leaves and chop finely. Stir parsley, except for a little bit for sprinkling, into the chili, season with salt, pepper and cinnamon.
4
Stir yoghurt until smooth. Arrange chilli with yoghurt, sprinkle with remaining parsley. Serve with rice.