Chili con Carne

Ingredients

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

Instructions

1. 1.

   Peel and finely dice the onions and garlic. Clean, deseed, and finely chop the chili peppers. Clean, wash, chop the celery, and reserve the greens. Clean, wash, halve, deseed, remove the white skin from the bell peppers, and dice them.

2. 2.

   Heat the rapeseed oil in a casserole dish. Sauté the onions and garlic in it over medium heat for about 3 minutes, add the beef mince and brown it. Pour in 200 ml of broth and simmer for about 10-15 minutes over medium heat until the liquid has evaporated.

3. 3.

   Add the bell peppers, onions, chili peppers, garlic, and celery to the pan and sauté with them. Pour in the tomatoes with their juice and the remaining broth and simmer everything covered over medium heat for about 30 minutes.

4. 4.

   Drain the corn. Rinse and drain the kidney beans. Add both to the chili con carne and season with salt, pepper, and cumin. Simmer for another 15 minutes. Meanwhile, wash, dry, shake, and finely chop the parsley and celery greens together. Sprinkle the chili con carne with this and serve hot.