Fiery chili con carne

Name: Fiery chili con carne
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 small onion; 1 small clove of garlic; 1/2 tsp (3 g) Oil; 150 g Beefsteak mince (Tatar); 7-10 Tbsp Salt; 7-10 Tbsp Chilli powder; 7-10 Tbsp dried marjoram; 1 can(s) (425 ml) Golden Corn-Texas Mix; 1 can(s) (425 ml) Tomatoes; 1 TEASPOON Vegetable broth; 2 discs Whole grain toast; 2 TEASPOONS Light cream; 7-10 Tbsp Marjoram

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1 small onion
1 small clove of garlic
1/2 tsp (3 g) Oil
150 g Beefsteak mince (Tatar)
7-10 Tbsp Salt
7-10 Tbsp Chilli powder
7-10 Tbsp dried marjoram
1 can(s) (425 ml) Golden Corn-Texas Mix
1 can(s) (425 ml) Tomatoes
1 TEASPOON Vegetable broth
2 discs Whole grain toast
2 TEASPOONS Light cream
7-10 Tbsp Marjoram

Directions

1
Peel and finely dice the onion and garlic. Heat the oil in a coated pan. Fry the minced meat in it until crumbly. Fry the onion and garlic briefly. Season with salt, chilli and marjoram
2
Drain the vegetable mix. Add tomatoes to the mince and chop a little. Add vegetable mix and stock. Bring everything to the boil and simmer for 5-10 minutes. Season to taste with salt and chili
3
Roast the toasts until golden brown. Arrange chili con carne with crème légère and garnish with marjoram. Add the toasted bread