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🍽️ Mild Chili con Carne

530 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 1 small chili pepper
• 2 stalks celery
• 1 carrot
• 2 red bell peppers
• 2 garlic cloves
• 3 tbsp olive oil
• 600 g ground beef
• 1 tbsp tomato paste
• 500 ml meat stock
• 1 tsp sweet paprika powder
• 250 g kidney beans (can; drained weight)
• 4 sprigs parsley
• salt
• pepper
• 4 tbsp sour cream

Instructions

1. 1. Peel the onions and cut them into coarse cubes.
2. 2. Wash the chili pepper, remove the seeds and white inner membranes, and finely chop the flesh.
3. 3. Clean the celery stalks, wash them, and cut them into cubes.
4. 4. Peel the carrot and dice it into small pieces as well.
5. 5. Wash the bell peppers, halve them, remove the seeds, and cut them into small pieces.
6. 6. Peel the garlic and chop it finely.
7. 7. Heat the oil in a large pot.
8. 8. Fry the chili pepper and the onions in the hot oil.
9. 9. Add the minced meat and fry it until it is crumbly.
10. 10. Stir in the celery, bell peppers, and carrot.
11. 11. Add the tomato paste and garlic, and sauté everything briefly.
12. 12. Deglaze the mixture with the meat stock.
13. 13. Add the paprika powder.
14. 14. Let the chili simmer for about 45 minutes, stirring occasionally.
15. 15. If necessary, add a little more liquid, such as meat broth.
16. 16. Pour the beans into a colander, rinse them, and let them drain.
17. 17. Add the beans to the chili con carne.
18. 18. Let the dish simmer for another 10 minutes.
19. 19. Wash the parsley, shake it dry, and chop it finely.
20. 20. Add one tablespoon of parsley to the chili.
21. 21. Season the chili with salt and pepper to taste.
22. 22. Fill the chili con carne into soup bowls.
23. 23. Garnish it with a dollop of sour cream and some parsley.
24. 24. Serve the dish.

Nutrition per serving

• kcal: 530
• Protein: 40 g · Fett/Fat: 33 g · Carbs: 18 g