Chili con Carne with Oven Potatoes

Ingredients

• 1 onion
• 1 Garlic clove
• 1 red chili pepper
• 4 tbsp olive oil
• 600 g ground beef
• 1 tbsp Tomato Paste
• 500 ml meat broth
• 400 g diced tomatoes (canned)
• 500 g waxy potatoes
• Salt
• Pepper
• 200 g kidney beans (canned; drained weight)
• 200 g white beans (canned; drained weight)
• ground cumin
• 1 tsp brown sugar
• 2 stalks coriander leaves

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Halve the chili pepper, remove seeds, and chop it small.

2. 2.

   Add 2 tbsp oil to a hot, deep pan or pot and crumble the ground beef while stirring until browned. Add the diced onion, garlic, and chili; cook for 2–3 minutes and briefly stir in the tomato paste.

3. 3.

   Deglaze the beef with broth. Add tomatoes to the chili con carne and simmer covered at low heat for about an hour, stirring occasionally and adding more broth if needed.

4. 4.

   During cooking, peel, wash, pat dry, and cut potatoes into wedges. Arrange on a baking sheet, drizzle with remaining oil, season with salt and pepper, and bake in a preheated oven at 180 °C (160 °C fan) for about 25 minutes, turning occasionally.

5. 5.

   Drain the beans in a sieve, rinse, and add them to the chili about 15 minutes before the end of cooking.

6. 6.

   Season the chili with cumin, sugar, salt, and pepper. Wash the coriander leaves, shake dry, pluck the leaves from the stems, and garnish the dish. Serve the chili con carne with oven potatoes.