Chili Con Carne

• Minced beef 125 g
• Kidney beans, cooked 80 g
• Mais 40 g
• Chopped tomatoes 150 g
• Onion no nutrition facts 0.5 Stk
• Garlic no nutrition facts 1 clove
• Stock – Vegetable no nutrition facts 50 ml
• Kakao no nutrition facts 0.5 tsp
• Olive oil no nutrition facts 1 tsp
• Chilipulver no nutrition facts 0.3 tsp
• Jalapeno/Chili no nutrition facts 0.5 Stk
• Cumin, ground no nutrition facts 0.5 tsp
• Oregano, dried no nutrition facts 0.5 tsp
• Sweet paprika powder no nutrition facts 0.5 tsp
• Salt no nutrition facts 1 pinch
• Black pepper no nutrition facts 1 pinch
• Jasminreis 60 g
• Salt no nutrition facts 1 pinch
• Yoghurt 30 g

13 ingredients can’t be converted to grams and are not included in the nutrition facts above.

Method

1. 1

   Browning the meat: Brown the lean minced beef in a pan without adding any extra fat, breaking it up into small pieces and cooking it over a high heat.

2. 2

   Add the onions: Add the diced onions and fry until translucent.

3. 3

   Garlic, tomato purée, peppers & chilli: Add the crushed garlic clove, the tomato purée, the diced peppers and the chilli, and fry briefly over a high heat.

4. 4

   Stir in the spices: Add the spices (cumin, oregano, paprika, cocoa and a pinch of cinnamon) and toast briefly until the toasty flavours have fully developed.

5. 5

   Deglaze & simmer gently: Deglaze with the chopped tomatoes and beef stock, bring to the boil once, then leave to simmer gently over a low heat for about 45 minutes (stirring occasionally).

6. 6

   Add the beans and sweetcorn: Add the rinsed kidney beans and sweetcorn during the last 15 minutes and leave them to cook through. Season to taste with salt and pepper.

7. 7

   Bring 60 g of rice to the boil with 1.2 times the amount of water and a pinch of salt; cook gently over a low heat with the lid on for about 12 to 15 minutes until the water has been absorbed, then leave to rest briefly with the lid on.

8. 8

   Serving: Serve the chilli and some rice