Chili con Carne with Rice

Ingredients

• 4 chilies
• 2 onions
• 1 Garlic clove
• 200 g whole-grain long grain rice
• Salt
• 2 tbsp olive oil
• 600 g ground beef
• 2 tbsp Tomato paste
• 300 ml meat broth
• 400 g kidney beans (canned, drained weight)
• black pepper
• 1 tsp sweet paprika
• a handful fresh cilantro

Instructions

1. 1.

   Wash the chilies and remove the stems. Slice them lengthwise and scoop out the seeds. Cut two chilies into strips and set aside; slice the other two into thin rings. Peel the onions and garlic. Slice the onions into fine strips and finely chop the garlic.

2. 2.

   Rinse the rice and cook it in 400 ml of salted water for about 35 minutes. Keep warm afterward.

3. 3.

   Heat oil in a hot pot. Sauté the chili rings, onions, and garlic until translucent; add the ground beef and brown it. Stir in the tomato paste and pour in some broth. Simmer the chili on low heat for about 30 minutes, stirring occasionally and adding more broth if needed.

4. 4.

   Drain and rinse the beans, then add them to the chili and simmer for another 15 minutes. Season the chili with salt, pepper, and paprika.

5. 5.

   Wash the cilantro, shake off excess water, set aside four leaves, finely chop the rest, and add it to the chili.

6. 6.

   Serve the chili con carne over rice on a plate, garnishing with cilantro leaves and chili strips.