Chili con Carne

Chili con carne is a rich, spiced one-pot dish, where the flavours deepen during slow cooking. Minced beef, beans and tomato with a smoky, spicy seasoning – it is best served with sour cream or coriander.

For the base:

1. Chop the 1 onion finely and sweat it glassy in the 2 tablespoons oil.

2. Add the 600 g minced beef and fry it over a high heat until crumbly and lightly crusted.

3. Add the 3 cloves crushed garlic, then the spices: the 1 teaspoon ground cumin, the 1 teaspoon smoked paprika, chilli powder to taste, salt and pepper – fry briefly so their aroma is released.

For the ragout:

4. Add the 400 g tinned tomato and the 400 g red beans, then pour in a little water.

5. Cook it over a low heat, stirring now and then, for at least 45-60 minutes, topping up the liquid as needed.

6. At the end adjust the salt, the acidity and the heat.

Tip: Serve with fresh coriander or a spoonful of sour cream.