Chili con Carne
35 Min
Total Time
20 Min
Cooking Time
15 Min
Preperation Time
Ingredients
| 1 lb marbled beef fillet, 4 onions, 3 garlic cloves, 2 tbsp peanut oil, 1 can peeled tomatoes (400 g drained weight), 3 tbsp tomato paste, 3 tbsp tomato ketchup, 300 ml light beer, 2 fresh red chili peppers, 1 tbsp chili spice, coarsely ground pepper, 1 tsp dried oregano, 1/2 tsp cumin seeds, 1 tbsp red wine vinegar, 2 cans kidney beans ( .8 lbs drained weight each), salt, 2 dashes Tabasco |
Instructions
- Pat the beef dry with paper towels and dice finely. Peel and finely chop the onions and garlic. Heat the peanut oil in a roasting pan. Brown the diced meat on all sides over high heat for about 5 minutes. Add the onions and garlic and fry over medium heat for another 5 minutes until golden brown.
- Add the peeled tomatoes and crush them with a wooden spoon. Add the tomato paste, ketchup, and beer and stir in.
- Clean, wash, and seed the chili peppers, dice them, and add them to the roasting pan. Season the meat with chili powder, pepper, oregano, cumin, and vinegar. Cover and simmer over low heat for about 30 minutes.
- Pour the beans into a colander, rinse, and drain. Stir the beans into the chili con carne and let simmer for another 10 minutes. Season the chili with salt, pepper, and Tabasco to taste and serve hot.
