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🍽️ Spicy Chili con Carne with Oregano Sour Cream and Basmati Rice

600 kcal · 30 min · 4 servings

Ingredients

• chili pepper Mix 1 pc.
• Shallots 2 pcs.
• Garlic cloves 1 pc.
• Pepper, yellow 2 pcs.
• Oil 1 tbsp.
• Ground beef 600 g
• Salt pinch
• Oregano, dried 10 g
• Tomatoes, chopped 400 g
• Vegetable broth 250 ml
• Basmati rice 300 g
• Kidney beans 400 g
• Pepper, black ground pinch
• Sugar pinch
• Butter 1 tbsp.
• Sour cream 100 g

Instructions

1. 1. Rinse the peppers under running water.
2. 2. Cut the peppers in half lengthwise and remove the seeds.
3. 3. Finely chop the deseeded peppers.
4. 4. Halve the shallots and peel them.
5. 5. Dice the shallots finely.
6. 6. Peel the garlic.
7. 7. Finely chop the garlic.
8. 8. Wash the bell pepper.
9. 9. Remove the stem and seeds from the bell pepper.
10. 10. Cut the bell pepper into small cubes.
11. 11. Heat 1 tablespoon of oil in a large pot over high heat.
12. 12. Add the ground meat to the pot.
13. 13. Add a pinch of salt.
14. 14. Sauté the meat vigorously for about 5 minutes.
15. 15. Break up the meat with a spatula until it is crumbly.
16. 16. Add about half of the chopped peppers to the pot, as desired.
17. 17. Add the diced shallots.
18. 18. Add the chopped garlic.
19. 19. Sauté the ingredients over medium heat for another 4 to 5 minutes.
20. 20. Add half of the oregano to the meat.
21. 21. Add the diced bell pepper.
22. 22. Add the diced tomatoes to the pot.
23. 23. Add the broth to the pot.
24. 24. Bring the mixture to a boil.
25. 25. Let the chili simmer over low to medium heat for about 15 to 20 minutes.
26. 26. Stir the chili occasionally.
27. 27. Add the rice to a pot.
28. 28. Add 700 milliliters of salted water.
29. 29. Bring the water with the rice to a boil.
30. 30. Cover the pot.
31. 31. Cook the rice over low heat for about 10 to 12 minutes.
32. 32. Drain the kidney beans in a sieve.
33. 33. Rinse the kidney beans thoroughly.
34. 34. Let the kidney beans drain.
35. 35. Add the kidney beans to the chili about 3 minutes before the cooking time is up.
36. 36. Season the chili with salt.
37. 37. Season the chili with pepper.
38. 38. Season the chili with sugar.
39. 39. Stir 1 tablespoon of butter into the rice.
40. 40. Season the rice with salt.
41. 41. Put the sour cream into a bowl.
42. 42. Add the remaining oregano to the bowl with the sour cream.
43. 43. Mix the sour cream with the oregano.
44. 44. Season the oregano sour cream with salt.
45. 45. Season the oregano sour cream with pepper.
46. 46. Season the oregano sour cream with sugar.
47. 47. Serve the chili con carne on plates.
48. 48. Add a dollop of oregano sour cream to the chili.
49. 49. Serve the chili with the rice.

Nutrition per serving

• kcal: 600
• Protein: 36 g · Fett/Fat: 25 g · Carbs: 62 g