Chili con carne

Method

1. 1

   Finely chop 1 onion and 2 garlics and fry in a large pan with 1 tbsp of olive oil.

2. 2

   Add 500 g of ground beef and fry until browned. Add 2 tbsp of chili con carne spice mix and stir through.

3. 3

   Cut 2 bell peppers into pieces and fry for a few minutes.

4. 4

   Add 70 g of tomato paste, 400 g of diced tomatoes, and 200 ml of sieved tomatoes and stir well. Season with pepper to taste and salt to taste. Let simmer gently for 10 minutes.

5. 5

   Add 450 g of kidney bean and 140 g of corn to the sauce and let simmer for another 10 minutes. Meanwhile, cook 300 g of rice according to the instructions on the package.

6. 6

   Serve the chili with a generous scoop of 250 ml of sour cream, some parsley to taste, and 300 g of rice.