Chili con Carne with Beef

Ingredients

• 1 large red onion
• 1 Garlic clove
• 1 red chili pepper
• 500 g ground beef
• 2 tbsp Rapeseed oil
• 1 tbsp Tomato Paste
• 600 ml Meat broth
• 1 tsp paprika (sweet)
• 200 g diced tomatoes (canned)
• 150 g flat green beans
• 300 g kidney beans (canned)
• 1 Spring onion
• 4 stalks coriander leaves
• Salt
• Pepper
• 4 tbsp crème fraîche
• 40 g cheddar cheese (48% fat in milk)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Set aside 1 tbsp of onion for garnish. Wash and finely chop the chili pepper.

2. 2.

   Brown the ground beef in hot oil in a pot until crumbly. Add onions, garlic, and chili pieces and cook 1–2 minutes. Add tomato paste, stir briefly, then deglaze with some broth. Add paprika and tomatoes, simmer on low heat for 1 hour, stirring occasionally; add more liquid as needed.

3. 3.

   Trim, wash, and cut the beans into ~3 cm pieces. Rinse kidney beans and drain. Stir both in during the last 10 minutes of cooking.

4. 4.

   Meanwhile trim, wash, and slice spring onions into thin rings. Wash coriander and shake dry.

5. 5.

   Season the chili con carne with salt and pepper to taste. Serve in bowls, topping each with 1 tbsp crème fraîche. Garnish each portion with diced onion, sliced spring onions, and coriander. Grate cheddar cheese over the chili and serve.