Ingredients
Serves 4
- 1+1 tbsp olive oil
- 350 g ground beef
- 2 chopped onions
- 3 sliced celery stalks
- 150 g diced carrots
- 3 chopped garlic cloves
- 1 tsp cumin
- 1/2 tsp chili powder
- 3 tsp oregano
- 250 ml light beer
- 1 can (400 g) of tomatoes
- 1 can (400 g) of red kidney beans, rinsed and drained
- 1 small piece of dark chocolate
- Salt and pepper
- Plus:
- 1 chopped red onion
- 50 g Gruyère AOP
- 125 g plain yogurt
- 1 bunch chopped coriander
Preparation
-
Heat 1 tbsp olive oil in a thick-bottomed saucepan. Fry the minced beef for around 4 minutes and remove. Fry onions, celery, carrots and garlic in remaining olive oil for 3 minutes. Add cumin, chili and oregano and return ground beef to casserole. Season with salt and pepper.
-
Deglaze with beer and add tomatoes and juice. Cook covered for 15 minutes at medium heat. Now add kidney beans and more salt and pepper as needed. Let cook for another 15 minutes. Add the chocolate and let melt while stirring. Mix well.
-
Serve chili con carne in bowls or plates. Garnish with red onions, Gruyère AOP, yogurt and coriander.
Preparation hint
Make up twice as much and freeze part as a reserve. Variation: You can replace beef by ground pork or poultry. For a vegetarian version, use white beans and lentils, chopped quorn or other substitute products.
Recommendation
Delicious with warm tortillas.
Bon
Appétit
Appétit
