Secret recipe from Guido’s husband
Chili con carne
© Denise Gorenc / Blueberry Food Studios
Once campfire food for cowboys, then a midnight snack in the party room … and even today the hot TexMex classic still heats us up.
4 servings
- 2 red chili peppers
- 1 green pepper
- 2 cloves of garlic
- 200 g onions
- 3 tbsp olive oil
- 500 g ground beef
- 2 teaspoons of sugar (insider tip!)
- 2 teaspoons of ground cumin
- salt
- pepper
- 1 teaspoon vegetable stock (instant)
- 2 cans of chunky tomatoes (400 g each)
- 1 can of kidney beans (250 g drained weight)
- 1 can of corn (285 g drained weight)
- ½ bunch of coriander
- 100 g crème fraîche
- 1 bag of tortilla chips
Served in 60 minutes
1. Wash the chillies and peppers. Halve, core and finely dice the chillies (wear disposable gloves to protect against the heat). Finely dice the garlic and onions. Cut the bell pepper into fine cubes.
2. Heat the oil in the pan. Add chilli, garlic, onion and paprika cubes and sauté in hot oil for 3–4 minutes over medium heat. Add ground beef and fry in it until crumbly brown.
3. Now comes the trick: Season with sugar and cumin, season with salt and pepper. Dissolve the stock in hot water, stir well and add with the chunky tomatoes. Simmer uncovered over medium heat for 20 minutes.
4th Put the beans in a sieve and rinse until they no longer foam (the foam is caused by the bitter substance saponins). Drain. Put the corn in a colander and drain. Add the beans and corn to the chilli.
5. Wash the coriander, shake dry, pluck the leaves. Season the chilli to taste, season with salt and pepper if necessary. Serve with 1 tablespoon each of crème fraîche and a few tortilla chips (here: 8 pieces per plate). Scatter coriander leaves on top and serve.
This article originally appeared in Guido issue 04/2021.