Chili con Carne Rezept zurück zur RezeptübersichtZutaten für 4 Personen
Zubereitungszeit: 40 Minuten
|400 g||minced meat|
|200 g||red kidney beans|
|2 EL||tomato paste|
|200 ml||vegetable broth|
|2 EL||cooking and frying oil|
|1 TL||chili spice oil|
|2 TL||Mediterranean spice oil|
Heat cooking and frying oil in a large pot and stir fry the minced meat. Roughly chop red and white onions and add to the meat. Stir in tomato paste, dust with flour and deglaze with vegetable broth. Simmer over moderate heat until the meat is done. Season to taste with salt, pepper, Mediterranean spice oil and chili spice oil. Skin the tomatoes: Cut crosses into the skin with a sharp knife, dip in boiling water for 30 seconds and place into ice cold water immediately. That way, you can peel the skin off very easily. Cut the pulp into dice and add to the chili along with the red beans and maize. Simmmer for another 8 to 10 minutes and serve with rice on the side.
Tip: We recommend to dose the chili oil sparingly and to add further spice at the table individually if desired.
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