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🍽️ Fiery Chili con Carne with Beef

509 kcal · 30 min · 4 servings

Ingredients

• 1 large red onion
• 1 clove garlic
• 1 red chili pepper
• 500 g ground beef
• 2 tbsp rapeseed oil
• 1 tbsp tomato paste
• 600 ml meat broth
• 1 tsp paprika powder (mild sweet)
• 200 g chunky tomatoes (can)
• 150 g flat green beans
• 300 g kidney beans (can)
• 1 spring onion
• 4 sprigs cilantro
• salt
• pepper
• 4 tbsp crème fraîche
• 40 g cheddar (48% fat in dry matter)

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Chop both ingredients very finely.
3. 3. Set aside one tablespoon of the fine onion dice.
4. 4. Wash the chili peppers.
5. 5. Chop the chili peppers finely.
6. 6. Heat the oil in a pot.
7. 7. Fry the ground beef in the hot oil.
8. 8. Fry the meat until it is crumbly.
9. 9. Add the remaining onions and garlic to the pot.
10. 10. Add the chopped chili peppers.
11. 11. Sauté everything for 1 to 2 minutes.
12. 12. Stir in the tomato paste.
13. 13. Fry the tomato paste briefly.
14. 14. Deglaze the pot with some broth.
15. 15. Add the paprika powder.
16. 16. Add the tomatoes.
17. 17. Let the mixture simmer on low heat.
18. 18. Simmer for 1 hour.
19. 19. Stir the mixture occasionally.
20. 20. Add liquid if necessary.
21. 21. Trim the ends of the beans.
22. 22. Wash the beans.
23. 23. Cut the beans into pieces about 3 cm long.
24. 24. Wash the kidney beans.
25. 25. Let the kidney beans drain.
26. 26. Stir both types of beans into the pot during the last 10 minutes of cooking time.
27. 27. Let the beans simmer.
28. 28. Clean the spring onions.
29. 29. Wash the spring onions.
30. 30. Cut the spring onions into thin rings.
31. 31. Wash the coriander.
32. 32. Shake the coriander dry.
33. 33. Season the chili with salt.
34. 34. Season the chili with pepper.
35. 35. Adjust the taste to your liking.
36. 36. Divide the chili mixture onto plates.
37. 37. Top each portion with one tablespoon of crème fraîche.
38. 38. Garnish each serving with the reserved onion dice.
39. 39. Garnish each serving with the spring onion rings.
40. 40. Garnish each serving with the coriander.
41. 41. Grate the cheddar cheese.
42. 42. Sprinkle the cheese over the chili.
43. 43. Serve the chili.

Nutrition per serving

• kcal: 509
• Protein: 38 g · Fett/Fat: 32 g · Carbs: 18 g