Chili con carne with cinnamon

Name: Chili con carne with cinnamon
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 can(s) (à 425 ml) Kidney beans; 500 g mixed mince; 2 can(s) (425 ml each) chunky tomatoes; 6 Stem(s) Coriander; 200 g sour cream; 1 Onion; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Cinnamon; 7-10 Tbsp Chilli powder

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) Kidney beans
500 g mixed mince
2 can(s) (425 ml each) chunky tomatoes
6 Stem(s) Coriander
200 g sour cream
1 Onion
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Cinnamon
7-10 Tbsp Chilli powder

Directions

1
Pour the beans into a sieve, rinse with cold water and drain well. Peel and finely dice the onion.
2
Heat the oil in a pot. Stir-fry the minced meat for 5-8 minutes until crumbly. Add onion and fry for about 2 minutes. Add tomato paste and sauté briefly. Season with salt, pepper, 1 pinch of sugar and 1 teaspoon each of cinnamon and chilli.
3
Deglaze with chunky tomatoes, bring to the boil. Stir in the beans, heat up and simmer for 3-4 minutes. Season again with salt, pepper and sugar.
4
Wash coriander, shake dry, pluck leaves from the stems. 3⁄4 of the leaves under the chili. Serve sprinkled with sour cream and remaining coriander.