Main dish meat

Chili con Carne

The colder it gets, the more you need a warming meal – in the best case one, that gets in you in Christmas-mood. What would in this case be better, than a delicious chili con carne? Yes, you got me right – and of course you question yourself: “What has chili con carne in common with Christmas?” Well, I’ll get back to that point later. But of course you can enjoy my chili in every season of the year, I tried it. It tastes good every time 😉 But first, you got the ingredients here:

Chili con Carne – Ingredients

  • Ground beef
  • Paprika
  • Onions
  • Garlic
  • Corn
  • Kidney beans
  • Sieved Tomatoes
  • Cubed Tomatoes
  • Malt beer
  • Raps oil
  • Sea salt
  • Black pepper
  • Cayenne pepper
  • Curcuma
  • Chili flakes
  • Cinnamon

Chili con Carne – cooking

Initially, I wash the vegetables and cut the paprika into small pieces. Then also cube the onions relatively little and cut the garlic into fine slices.

Afterwards, roast the cubed onions and the garlic in a big pot at medium heat in the raps oil, until they are translucent. Now put the ground beef into the pot. Roast it as long while stirring, until it is crumbled and well done. After that, we add paprika, corn and beans to the beef. When the vegetables are cooked a little, deglaze it with a pull of beer and let it boil down a little. Of course there is also a gulp for the thirsty chef 😉

When the beer-chili is boiled down, we add the sieved and the cubed tomatoes and as you can see, it already looks like a real chili con carne. Everything missing right now is the condiment. We get that by seasoning with salt, pepper, cayenne pepper, chili flakes and curcuma. Attention: it’s better to season a little too less and spicing up than seasoning too much and diluting the chili!

Good: Now we add the Christmas to our chili con carne. We season everything with a little cinnamon. That gives our meal a slightly sweet aftertaste. Of course you don’t have to do that, but in every case, I recommend to try it.

One more advice: If you prepare our chili con carne, let it rest a day before serving it. By that, the aroma of the spices can spread and it tastes better. Also it is easier to spice it up the next day.

Bon appétit, enjoy your meal and have fun cooking!