Chili con Carne with Cheese

Ingredients

• 1 onion
• 1 Garlic clove
• 1 Green Chili Pepper
• 2 tbsp olive oil
• 600 g ground beef
• 1 tbsp Tomato Paste
• 400 ml beef broth
• 4 tomatoes
• Salt
• Pepper
• 1 tbsp dried oregano
• 2 red bell peppers
• 240 g canned kidney beans (drained weight)
• 200 g Gouda cheese
• 4 parsley stalks

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Wash, deseed, and finely dice the green chili pepper. Heat oil in a pot, brown the ground beef until crumbly. Add onion, garlic, and chili; cook for 2–3 minutes. Stir in tomato paste briefly, then deglaze with beef broth.

2. 2.

   Wash the tomatoes, cut off the stems, and dice them. Add to the pot, season with salt, pepper, and oregano, and simmer gently for about 30 minutes, stirring occasionally.

3. 3.

   Trim and wash the bell peppers, cutting them into pieces. Rinse and drain the kidney beans. Add both to the chili and simmer for another 15 minutes. If needed, add more broth and adjust seasoning.

4. 4.

   Cube the Gouda cheese. Wash, dry, and chop the parsley. Add both to the chili. Serve the chili con carne with cheese and parsley on top.