for 4 person

Chilli con carne

	oil for frying
300 g	minced meat (beef)
½ tsp	salt
1	onion, finely chopped
2	garlic cloves, squeezed
1	red chilli, deseeded, finely chopped
1 tin	chopped tomatoes (approx. 400 g)
2 dl	beef bouillon
1 tin	red kidney beans (approx. 300 g), rinsed, drained
1 tin	corn kernels (approx. 300 g), rinsed, drained
½ tbsp	ground cumin
a little	pepper

Topping

100 g	tortilla chips
100 g	Cheddar, coarsely grated
1	spring onion incl. green part, cut into thin rings

Bake

½ bunch	coriander, torn into pieces
100 g	crème fraîche
1	organic lime, cut into wedges

How it's done

Chilli con carne

Heat the oil in a cooking pot. Brown the meat in batches for approx. 3 mins., remove from the pan, season with salt. Reduce the heat. Sauté the onion, garlic and chilli for approx. 3 mins. Return the meat to the pan, pour in the tomatoes and stock, bring to the boil. Cover and cook over a medium heat for approx. 15 mins. Add the beans and corn, simmer (uncovered) for approx. 10 mins., season. Transfer the chilli con carne to a baking tray lined with baking paper.

Topping

Stick the tortilla chips into the chilli, top with the cheese and onions.

Bake

Approx. 10 mins. in the centre of an oven preheated to 180 °C. Remove and leave to stand for 5 mins. Garnish with the coriander. Serve with the crème fraîche and lime wedges.

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