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🍽️ Spicy Mexican-Style Chili con Carne

451 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 2 red chili peppers
• 300 g kidney beans (can)
• 2 tbsp olive oil
• 500 g ground beef
• 1 tbsp tomato paste
• 1 tbsp sweet paprika powder
• 200 ml meat broth
• 300 g chopped tomatoes
• 3 tbsp sour cream
• 1 tsp cocoa powder
• salt
• pepper
• cayenne pepper

Instructions

1. 1. Peel the onions and garlic. Chop both ingredients very finely.
2. 2. Remove the stems and seeds from the bell pepper and chili peppers. Wash the vegetables and cut them into fine cubes.
3. 3. Open the can of kidney beans. Drain the beans, rinse them under running water, and let them drain well.
4. 4. Heat the oil in a large pot over medium heat.
5. 5. Add the chopped onions and garlic to the hot oil. Sauté them briefly.
6. 6. Add the minced meat and the diced chili peppers. Sauté everything over high heat.
7. 7. Stir in the tomato paste and sauté it briefly.
8. 8. Fold in the bell pepper cubes and the paprika powder into the meat mixture.
9. 9. Deglaze the mixture with the meat broth. Add the tomatoes.
10. 10. Let the chili simmer for 30 minutes over low heat, stirring occasionally.
11. 11. Add a little more broth if the sauce becomes too thick.
12. 12. Add the drained kidney beans. Let the chili simmer for another 10 minutes.
13. 13. Stir in the sour cream and cocoa powder to finish the flavor of the sauce.
14. 14. Season the chili with salt, pepper, and cayenne pepper to taste.
15. 15. Serve the finished chili in small bowls.

Nutrition per serving

• kcal: 451
• Protein: 35 g · Fett/Fat: 26 g · Carbs: 18 g