Jack Pott: Chili con Carne
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp For the chili con carne
- 2 large onions
- 2 Garlic cloves
- 1 red chilli pepper
- 1 can(s) (212 ml) Vegetable corn
- 1 can(s) (425 ml) Kidney beans
- 1 green and red pepper
- 3 TABLESPOONS Olive oil
- 600 g mixed minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Tomato paste
- 2 tin(s) (425 g each) chunky tomatoes
- 50 g Dark chocolate
- 7-10 Tbsp ground cinnamon
- 200 g Schmand
- 7-10 Tbsp For the salsa
- 1 small onion
- 4 Tomatoes
- 1 ripe avocado (e.g. variety Hass)
- 2 stem(s) Coriander
- 3 TSP Lime juice
Directions
- 1
For the chili, peel and finely chop the onions and garlic. Wash and clean the chili (if too hot: remove seeds) and chop finely. Put corn and beans separately in a sieve, rinse and drain.
- 2
Wash, clean, seed and roughly chop the peppers.
- 3
Heat the oil in a large pot (preferably a casserole). Brown the minced meat in it for about 5 minutes at high heat, crumble it with a wooden spoon. Season with salt and pepper.
- 4
Add the onions, garlic and chilli to the minced meat and fry for about 2 minutes. Stir in tomato paste and sweat briefly.
- 5
Add 200 ml water and chunky tomatoes, bring to the boil and simmer covered for about 20 minutes. In the meantime, grate the chocolate finely and stir into the chili con carne. Fold in corn and beans. Season to taste with salt, pepper and 1-2 tsp. cinnamon.
- 6
For the salsa, peel and finely dice the onion. Wash the tomatoes and dice them roughly. Cut the avocado in half, remove the stone, carve the flesh into cubes with a kitchen knife and remove with a spoon.
- 7
Wash coriander, shake dry, pluck off leaves and chop finely. Mix onion, tomatoes, avocado and coriander in a bowl. Season to taste with lime juice, salt and pepper.
- 8
Pour chili con carne into six small bowls and cover with sour cream. Serve with the avocado and tomato salsa.
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