Description
Kräftiges Chili con Carne: Zartes Rinderhack, süßliche Paprika und würzige Zwiebeln schmoren in aromatischer Tomatensauce. Sämige Bohnen, feine Röstaromen und leuchtende Farben machen dieses Gericht unwiderstehlich.
Ingredients
Scale
- 800 g ground beef or mixed ground meat
- 2 medium onions
- Garlic
- 2 tablespoons oil (for frying)
- 1 orange bell pepper
- 2 tablespoons double concentrated tomato paste
- 1 large can (about 800 g) diced tomatoes
- 1 can kidney beans (480 g)
- 1 can corn (200 g)
- 500 ml broth
- Cayenne pepper
- Paprika powder
- Chili powder
- Salt and pepper
- Sugar
- Tabasco
Instructions
- Peel the onions and cut them into small cubes. Heat the oil in a large, deep pot or Dutch oven over medium heat. Add the diced onions and sauté them until they become soft and golden brown, stirring occasionally to prevent burning.
- Add the ground beef (or mixed ground meat) to the pot with the onions. Increase the heat to medium-high and break the meat apart with a wooden spoon or spatula. Fry the meat until it is well browned on all sides, stirring occasionally so that it crumbles and cooks evenly. Make sure to get a nice color on the meat, as this adds flavor to the chili.
- While the meat is browning, wash and core the orange bell pepper. Cut it into small cubes. Once the meat is browned, add the diced bell pepper to the pot. Stir in the tomato paste and allow it to roast for about 1-2 minutes, stirring constantly, until it darkens slightly and develops a richer flavor.
- Peel the garlic cloves and finely chop or crush them. Add the garlic, the can of diced tomatoes (with their juice), and all the seasonings (a pinch of sugar, salt, pepper, paprika powder, chili powder or cayenne pepper, and a dash of Tabasco) to the pot. Stir everything together thoroughly. Start with a moderate amount of seasoning—you can always add more later according to your taste.
- Pour the broth into the pot, mixing it well with the other ingredients. Bring the mixture to a gentle simmer. Reduce the heat to medium-low and let the chili cook uncovered for 30–45 minutes. Stir occasionally to prevent sticking. If the liquid reduces too much, add more broth as needed to keep the chili from drying out and to allow the flavors to meld together.
- About 5–10 minutes before the end of the cooking time, open the cans of kidney beans and corn. Drain them into a colander and rinse them thoroughly under cold running water to remove excess liquid and starch. Add the drained beans and corn to the chili and stir well. Let them cook together with the chili for a few minutes, just until they are heated through.
- Taste the chili and adjust the seasonings as needed, adding more salt, pepper, chili powder, cayenne, or Tabasco to your preference. Once you are happy with the flavor, remove the pot from the heat.
- Serve the Chili con Carne hot in deep plates or bowls. It pairs wonderfully with crusty baguette, tortillas, or nachos. For best results, let the chili rest for several hours or overnight in the fridge before reheating and serving—the flavors will develop further and become even richer.
Notes
You can also make this chili with diced meat and fresh chili peppers for a different texture and heat level. For a unique twist in flavor, try adding 1 teaspoon of ground cumin, 1 tablespoon of dark cocoa powder, and a double shot of espresso to the pot. Chili con Carne tastes even better when prepared a day in advance, allowing the flavors to meld. Serve with your favorite bread or tortilla chips for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
