Chili con Carne with Vegetables

Ingredients

• 2 onions
• 3 Garlic cloves
• 1 red chili pepper
• 2 stalks celery
• 2 green bell peppers
• 4 sprigs lemon thyme
• 6 tbsp oil
• 750 g ground beef
• 500 ml meat broth
• 1 can peeled tomatoes
• 285 g corn (canned; drained weight)
• 250 g kidney beans (canned; drained weight)
• Salt
• Pepper
• 0.5 tsp ground cumin

Instructions

1. 1.

   Peel and finely dice onions and garlic. Clean, seed, and finely chop the chili pepper. Wash and finely chop celery. Wash peppers, clean, halve, seed, remove white membranes, and cut into cubes. Wash thyme, shake dry, and pluck leaves from stems.

2. 2.

   Heat a little oil in a very large pan and brown the ground beef in batches until crumbly; return all meat to the pan with remaining oil, add some thyme, pour in 200–300 ml broth, and simmer for 10–20 minutes until liquid evaporates.

3. 3.

   Stir in pepper, onion, chili, garlic, and celery cubes and sauté. Add tomatoes with juice and remaining broth, cover, and simmer on low heat for about 30 minutes.

4. 4.

   After 30 minutes drain corn and kidney beans, rinse, let drain, and add to the chili. Season with salt, pepper, and cumin; simmer for another 15 minutes.

5. 5.

   Serve the chili in bowls, garnished with thyme.