Potato-Chili

Name: Potato-Chili
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1/2 bunch Thyme; 3 Garlic cloves; 200 g Onions; 500 g baby potatoes; 500 g mixed minced meat; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 100 g mild chilies; 1 can(s) (850 ml) peeled tomatoes; 1 can(s) (425 ml, 225 g) white beans; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Fresh cream; 1 TEASPOON Mineral water

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

1/2 bunch Thyme
3 Garlic cloves
200 g Onions
500 g baby potatoes
500 g mixed minced meat
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
100 g mild chilies
1 can(s) (850 ml) peeled tomatoes
1 can(s) (425 ml, 225 g) white beans
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Fresh cream
1 TEASPOON Mineral water

Directions

1
Wash the thyme, pluck the leaves from the stems and chop them. Peel garlic and onions. Cut garlic into slices, onions into slices. Heat the oil and fry the minced meat for about 8 minutes.
2
Add tomato paste and fry for another 5 minutes. Add garlic, onions, chilli and thyme and fry briefly. Add canned tomatoes and 200 ml water, bring to the boil and cook over medium heat for about 15 minutes.
3
In the meantime peel, wash and halve the potatoes. Add to the chili and cook for another 15 minutes. Pour white beans on a sieve, rinse and drain. Finally add to the chili and season with salt and pepper, bring to the boil.
4
Stir crème fraîche and mineral water until smooth. Arrange the potato chilli in 4 bowls and add 1 tablespoon of crème fraîche to each. Tortilla chips taste great with it.