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🍽️ Spicy Chili con Carne with Fresh Cilantro Touch

524 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 green chili peppers
• 1 stalk celery
• 1 carrot
• 4 tomatoes
• 2 garlic cloves
• 650 g ground beef
• 2 tbsp olive oil
• 1 tsp paprika powder (sweet)
• 1 tbsp tomato paste
• 750 ml meat broth
• 1 tsp fresh chopped oregano
• 0.5 tsp coriander powder
• 240 g kidney beans (can; drained weight)
• salt
• pepper (from the mill)
• 1 handful cilantro leaves
• 4 tbsp sour cream

Instructions

1. 1. Peel the onion and cut it into coarse cubes.
2. 2. Wash the chili peppers and slice them into rings.
3. 3. Wash the celery, remove the tough fibers, and dice it finely.
4. 4. Peel the carrot and dice it into small pieces as well.
5. 5. Wash the tomatoes, remove the hard stem base, and dice them.
6. 6. Peel the garlic and chop it finely.
7. 7. Fry the minced meat in hot oil in a pot until crumbly.
8. 8. Add the onions, garlic, and chili peppers.
9. 9. Sprinkle with paprika powder and sauté for 1 to 2 minutes.
10. 10. Add the celery and tomatoes.
11. 11. Cook briefly with the tomato paste.
12. 12. Deglaze with the broth.
13. 13. Add oregano and coriander powder.
14. 14. Simmer the mixture over low heat for 1 hour, stirring occasionally.
15. 15. Drain the beans in the last 10 minutes.
16. 16. Wash the beans and let them drip dry.
17. 17. Stir the beans in.
18. 18. Wash the cilantro and shake it dry.
19. 19. Cut the cilantro into strips.
20. 20. Season the chili con carne with salt and pepper.
21. 21. Stir in half of the cilantro.
22. 22. Divide the chili con carne onto plates.
23. 23. Add 1 tablespoon of sour cream to each.
24. 24. Sprinkle with the remaining cilantro.
25. 25. Serve.

Nutrition per serving

• kcal: 524
• Protein: 42 g · Fett/Fat: 32 g · Carbs: 17 g