Chili con Carne with Cilantro

Ingredients

• 1 onion
• 2 green chili peppers
• 1 stalk Celery
• 1 Carrot
• 4 tomatoes
• 2 Garlic cloves
• 650 g ground beef
• 2 tbsp olive oil
• 1 tsp sweet paprika
• 1 tbsp Tomato Paste
• 750 ml meat broth
• 1 tsp freshly chopped oregano
• 0.5 tsp Coriander powder
• 240 g Kidney Beans (canned; drained weight)
• Salt
• black pepper (freshly ground)
• a handful cilantro leaves
• 4 tbsp Sour cream

Instructions

1. 1.

   Peel the onion and cut it into large cubes. Wash the chili peppers and slice them into rings. Wash, trim, and dice the celery stalk. Peel the carrot and dice it as well. Wash the tomatoes, remove the stem ends, and cube them. Peel the garlic and finely chop it.

2. 2.

   Brown the ground beef in hot oil in a pot until crumbly. Add onions, garlic, and chili, sprinkle with paprika, and cook for 1–2 minutes. Add celery and tomatoes, then stir in tomato paste briefly. Deglaze with broth, add oregano and coriander powder. Simmer on low heat for about an hour, stirring occasionally; add more liquid if needed.

3. 3.

   During the last 10 minutes, drain, rinse, and dry the kidney beans, then fold them into the pot. Wash cilantro, shake off excess water, and cut into strips. Season the chili con carne with salt and pepper. Stir in half of the cilantro. Serve in bowls, topping each with a tablespoon of sour cream, sprinkle with remaining cilantro, and serve.

4. 4.