Chili con Carne with Tortillas

Ingredients

• 1 onion
• 1 Garlic clove
• 1 fresh green chili pepper
• 600 g mixed ground beef
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 400 ml meat broth
• 4 tomatoes
• Salt
• Pepper
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 400 g kidney beans (canned, drained weight)
• 250 g corn (canned, drained weight)
• 4 tortilla sheets
• 2 tbsp jalapenos (jar)

Instructions

1. 1.

   Peel and finely chop the onion and garlic clove. Wash, deseed, and dice the fresh green chili pepper. Heat oil in a pan and brown the ground beef until crumbly. Add onion, garlic, and chili; cook 2–3 minutes. Briefly stir in tomato paste and deglaze with meat broth.

2. 2.

   Wash the tomatoes, cut off the stem ends, and cube the flesh. Add to the chili, season with salt, pepper, oregano, thyme, cumin, and paprika, then simmer gently for 30 minutes, stirring occasionally.

3. 3.

   Meanwhile, drain the kidney beans and corn. Add both to the chili and continue simmering for another 15 minutes. If needed, add more broth and adjust seasoning.

4. 4.

   Warm the tortillas briefly in a preheated oven at 180 °C (or in a pan). Serve the Chili con Carne with tortillas and garnish with jalapenos as desired.