for 4 person

To braise the meat

2 tbsp	olive oil
500 g	minced meat (beef)
½ tsp	salt
1	red onion, finely chopped
2	garlic cloves, finely chopped
2	red chillies, deseeded, finely chopped
½ tsp	ground cumin
¼ tsp	cinnamon
700 g	puréed tomatoes
3 dl	beef bouillon
800 g	squash, cut into cubes
1 tsp	salt

Finishing touches

1 tin	red kidney beans (approx. 240 g), rinsed, drained
4 tbsp	sour single cream
2 tbsp	pumpkin seeds, roasted
½ tsp	chilli flakes (e.g. Fine Food Chile Chipotle)

How it's done

To braise the meat

Heat the oil in a frying pan. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan, season with salt. Reduce the heat. Sauté the onion and all the other ingredients up to and including the cinnamon for approx. 5 mins. Return the meat to the pan, pour in the passata and stock, bring to the boil, season. Cover and braise over a medium heat for approx. 30 mins. Add the squash and salt, cover and cook for approx. 30 mins.

Finishing touches

Mix in the beans, simmer (uncovered) for approx. 10 mins. Serve the squash chilli con carne with sour single cream, sprinkle with pumpkin seeds and chilli flakes.

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