Buon appetito!
Chili con carne with tortilla chips & sour cream
made by Chloé Kookt
Ingredients
4 persons
- 400 grams of mixed ground meat
- 400 grams kidney beans
- 1 rode paprika
- 1 yellow bell pepper
- 1 rode onion
- 1 can ELVEA peeled tomatoes
- 2 tablespoons ELVEA Doppio Concentrato
- 4 Roma tomatoes
- 4 cloves of garlic
- 0.5 chili pepper
- 0.5 teaspoon chili flakes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon coriander powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon honey
For the finish
- cilantro
- sour cream
- tortilla chips natural
Preparation
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1
Chop the onion and garlic finely. Sauté them in a large pot. Add the ground meat and all the spices. Mash the meat into small pieces. Fry everything until the meat is almost cooked through.
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2
Dice the bell pepper and tomatoes and sauté them. Mix in the tomato paste and honey. After a few minutes, deglaze with the diced tomatoes. Fill the can halfway with water again and add it along with the drained kidney beans.
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3
Let the whole thing simmer on low heat for at least 20 minutes. The longer you let it simmer, the better the flavors will be. Season again if necessary.
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4
Divide the chili con carne into deep bowls. Garnish with tortilla chips, sour cream, and cilantro.
