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🍽️ Classic Chili con Carne

475 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 3 garlic cloves
• 2 red chili peppers
• 2 stalks celery stalks
• 2 green bell peppers
• 2 tbsp rapeseed oil
• 650 g ground beef
• 500 ml meat broth
• 400 g peeled tomatoes (can; drained weight)
• 285 g corn (can; drained weight)
• 250 g kidney beans (can; drained weight)
• salt
• pepper
• 0.5 tsp cumin (ground)
• parsley (10 g)

Instructions

1. 1. Peel the onions and garlic and dice them finely.
2. 2. Remove the seeds from the chili peppers and chop them finely.
3. 3. Wash the celery, chop it finely, and set the greens aside.
4. 4. Wash the bell peppers, halve them, remove the seeds, and cut them into cubes.
5. 5. Heat the rapeseed oil in a casserole dish.
6. 6. Sauté the onions and garlic over medium heat for about 3 minutes.
7. 7. Add the minced meat and brown it until crumbly.
8. 8. Deglaze the meat with 200 ml of broth.
9. 9. Simmer the mixture over medium heat for 10 to 15 minutes until the liquid has evaporated.
10. 10. Add the bell pepper, onion, chili, garlic cubes, and celery.
11. 11. Sauté the vegetables briefly.
12. 12. Pour in the tomatoes with their juice and the remaining broth.
13. 13. Let everything simmer covered over medium heat for about 30 minutes.
14. 14. Drain the corn.
15. 15. Rinse the kidney beans and let them drain.
16. 16. Add the corn and beans to the chili con carne.
17. 17. Season with salt, pepper, and cumin.
18. 18. Simmer the chili for another 15 minutes.
19. 19. Wash the parsley and shake it dry.
20. 20. Finely chop the parsley and the celery greens.
21. 21. Sprinkle the finished chili with the greens.
22. 22. Serve the chili hot.

Nutrition per serving

• kcal: 475
• Protein: 46 g · Fett/Fat: 31 g · Carbs: 27 g