Chili pan

Name: Chili pan
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 11
Ingredients: 3 colourful peppers; 2-3 Garlic cloves; 1-2 Chillies; 2 Onions; 1 can(s) (850 ml) peeled tomatoes; 3 TABLESPOONS Olive oil; 1.25 kg mixed minced meat; 7-10 Tbsp Salt; 1 TEASPOON Sweet peppers; 1/2 l Vegetable broth (instant); 1 can(s) (425 ml) Vegetable corn; 1 can(s) (425 ml) Kidney Beans; 3 Stem(s) flat leaf parsley; 100 g Fresh cream; 7-10 Tbsp Chillies

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 11

3 colourful peppers
2-3 Garlic cloves
1-2 Chillies
2 Onions
1 can(s) (850 ml) peeled tomatoes
3 TABLESPOONS Olive oil
1.25 kg mixed minced meat
7-10 Tbsp Salt
1 TEASPOON Sweet peppers
1/2 l Vegetable broth (instant)
1 can(s) (425 ml) Vegetable corn
1 can(s) (425 ml) Kidney Beans
3 Stem(s) flat leaf parsley
100 g Fresh cream
7-10 Tbsp Chillies

Directions

1
Clean, wash and dice the peppers. Peel garlic, press through a garlic press. Carve the chilli lengthwise, remove seeds and chop. Peel and chop onions. Cut tomatoes smaller while still in the tin.
2
Heat olive oil. Fry garlic and onions. Add minced meat. Fry over high heat for about 10 minutes. Season with salt, chopped chilli and paprika powder. Deglaze with canned tomatoes and stock. Add paprika and simmer for about 20 minutes. Rinse corn and beans and drain. Stir into the chilli pan and heat it up. Wash and chop the parsley and sprinkle over it.
3
Add paprika and simmer for about 20 minutes. Rinse corn and beans and drain. Stir into the chilli pan and heat it up. Wash and chop the parsley and sprinkle over it. Refine with crème fraîche as desired. Serve garnished with chilli. Tacos taste good with it
4
With 12 people: