Chili con carne

Chili con carne

Total: 1 hr 40 Min. | Active: 40 Min.
Nutritional value / people: 467 kcal
, Fat: 23 g
, Carbohydrate: 29 g
, Protein: 38 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

2 tbsp olive oil
500 g minced meat (beef and pork)
1 ½ tsp salt
1 onion, finely chopped
1 garlic clove, pressed
1 tin red kidney beans (approx. 215 g), rinsed, drained
1 tin corn kernels (approx. 140 g), drained
2 tomatoes, diced
1 red chilli, deseeded, cut into fine strips
1 dl vegetable bouillon
2 tsp chilli powder
¼ tsp ground cumin
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How it's done

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Heat the oil in a frying pan. Brown the meat in batches for approx. 2 mins. per batch, remove from the pan, season with salt. Reduce the heat. Fry the onion and all the other ingredients up to and including the chilli for approx. 5 mins. Return the meat to the pan, pour in the stock, bring to the boil, season, cover and cook over a medium heat for approx. 1 hr.

Good to know
Serve with: tortillas, tortilla chips or rice

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