Mild Chili Con Carne

Ingredients

• 2 onions
• 1 small chili pepper
• 2 stalks celery
• 1 Carrot
• 2 red bell peppers
• 2 cloves garlic
• 3 tbsp olive oil
• 600 g ground beef
• 1 tbsp Tomato Paste
• 500 ml meat stock
• 1 tsp Sweet paprika powder
• 250 g kidney beans (canned; drained weight)
• 4 sprigs Parsley
• Salt
• Pepper
• 4 tbsp Sour cream

Instructions

1. 1.

   Peel and roughly dice the onions. Wash the chili pepper, remove seeds and white membranes, and chop the flesh. Clean, wash, and dice the celery. Peel and dice the carrot. Wash the bell peppers, halve them, deseed, and cut into small pieces. Peel and finely mince the garlic.

2. 2.

   Heat oil in a pot. Sauté the chili and onions in hot oil. Add the ground beef and brown it. Stir in the celery, bell peppers, and carrot. Add tomato paste and garlic, then steam briefly.

3. 3.

   Deglaze with stock, add paprika powder, and simmer for about 45 minutes while stirring occasionally. If needed, add more liquid such as additional broth.

4. 4.

   Drain the beans, rinse them, let them dry, and add to the chili. Simmer another 10 minutes. Wash parsley, shake off excess water, finely chop it. Add one tablespoon of parsley to the chili and season with salt and pepper.

5. 5.

   Serve the mild Chili Con Carne in soup bowls garnished with a dollop of sour cream and a sprinkle of parsley.