Chili con Carne with Sour Cream

Ingredients

• 2 chili peppers
• 2 onions
• 2 stalks celery
• 1 Carrot
• 3 tbsp olive oil
• 650 g ground beef
• 2 tbsp Tomato paste
• 1 Garlic clove
• 400 ml meat broth
• 400 g canned kidney beans (drained weight)
• 1 small red onion
• 100 g Cheddar cheese
• 4 sprigs flat-leaf parsley
• Salt
• Cayenne pepper
• 80 g sour cream

Instructions

1. 1.

   Wash and finely dice the chili peppers. Peel and finely dice the onions. Clean, wash, and separate the celery stalks from their fibers. Peel and finely dice the carrot. Heat olive oil in a pot and sauté the onions with the chili over medium heat.

2. 2.

   Add the ground beef, break it up, and brown for 5 minutes. Add the celery and carrots, and continue browning. Stir in the tomato paste. Peel, finely chop the garlic, and add it to the meat. Brown together for about 1 minute. Deglaze with broth and simmer covered for 40 minutes, stirring occasionally.

3. 3.

   Wash the beans in a sieve and drain them. Add them to the chili con carne and simmer for another 20 minutes.

4. 4.

   For garnish, peel and dice the red onion. Slice or roughly grate the cheese into thin strips. Wash the parsley, shake dry, and pluck leaves from the stems. Season the chili with salt and cayenne pepper. Serve the chili con carne topped with sour cream, parsley, cheddar slices, and diced onions.