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Chili con carne

Category:	Having lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	normal/moderate
Number of people:	12
Ingredients:	9 large onions Paprikamix (tri-color) 6 cloves garlic 1,500 g beef 1,500 ml of broth 1.5 tsp chilli powder 1,500 g kidney beans 1,200 g tomatoes 2 teaspoon ground cumin Salt Pepper 750 g long grain rice Sour cream Chilli seeds Grated cheese Spring onions Oil

Preparation:

First, peel the onions and cut into small cubes. Clean peppers, wash and chop, then peel garlic and squeeze. Heat the oil in a large saucepan and add the onions, peppers and garlic; fry soft. Add mince and fry until crumbly and brown. Next, mix in the broth. To get the right taste, add chilli powder, tomatoes, beans and pepper. Bring it all to the boil and cook for about 1 hour. Now take the beans out of the can. They need only a cooking time of 20 – 30 minutes. Meanwhile, cook the rice. Put the rice on plates, put the sour cream on top and garnish with spring onion rings. Serve the cheese and chilli in extra bowls. The chilli should be seasoned depending on taste. When in doubt, rather have it milder. Season it later again, if needed.