Chile Con Carne
- 600 grams mixed Ground meat
- 2 onions
- 2 sticks Celery
- 2 red Bell pepper
- 1 carrot
- 2 garlic
- 2 red chile peppers
- 3 tablespoons vegetable oil
- 500 milliliters Beef stock
- 1 tablespoon Tomato paste
- 250 grams Kidney beans (from a jar)
- 1 teaspoon sweet ground paprika
- freshly ground peppers
- 2 tablespoons parsley (chopped)
- 4 tablespoons Sour cream
Peel the onions and chop roughly. Rinse and chop the chiles. Rinse, trim and chop the celery. Peel the carrot and dice. Rinse the bell peppers, cut in half, remove seeds and ribs and cut into small pieces. Peel garlic and chop finely.
Heat the oil in a saucepan. Fry chile and onions in the hot oil. Add the ground beef and brown. Stir in the celery, bell peppers, and carrots.
Add the tomato paste and garlic, then sauté briefly.
Deglaze the pot with the broth, add paprika and simmer for about 45 minutes, stirring occasionally. If needed add more water during cooking.
Add the rinsed and drained beans and simmer about 10 minutes, then add 1 tablespoon parsley and season with salt and pepper. Ladle the chile con carne into soup bowls and serve garnished with a dollop of sour cream and some parsley.