Ingredients
- 750 g minced beef
- a little ghee or rapeseed oil
- 400 ml beef stock
- 2 onions
- 3 cloves garlic
- 2 tbsp tomato paste
- 1 red pepper
- 400 g pureed tomatoes
- 400 g chunky tomatoes
- 400 g kidney beans
- 200 g sweet corn
- 1 pinch cayenne pepper
- 1 tsp cumin
- 2 tbsp paprika powder, sweet
- 1 tsp chili powder
- 1 pinch dried chili flakes
- Salt & pepper
- To serve:
- Sour cream
- Emmental cheese, grated
Instructions
- Finely chop the onions and garlic, dice the peppers and prepare the spices.
- Fry the minced meat until it is crumbly and has browned nicely. Deglaze with a little stock in between, the water should be allowed to evaporate again and again.
- Add the tomato paste, paprika powder, onions and garlic and sauté briefly.
- Then add the remaining stock, pureed tomatoes, chunky tomatoes, diced pepper and the remaining spices. Now simmer the chili on a low heat for about 40 minutes.
- Finally, add the kidney beans and the corn to the chili and simmer for another 10 minutes. Season with a little salt and pepper.
Notes
The chili tastes even better when reheated on the second day.