Chili Con Carne
- 2 tablespoons olive oil
- 1 onion
- 1 can Red Beans (Kidney beans)
- 2 tablespoons Tomato paste
- 1 can Diced tomatoes
- 1 Red Bell pepper
- 1 can Corn
- 250 grams Sliced beef (finely shredded)
- 1 teaspoon Chili powder
- black peppers (from the mill)
- 1 generous pinch cayenne pepper
- 400 milliliters Beef broth
- ½ bunch parsley
Rinse and halve the bell peppers, remove seeds and white inner skins and cut lengthwise into strips. Peel and slice the onion.
Sautée peppers with onions in a pan with oil and stir for a few minutes, add the meat, then stir in the tomato paste and the diced tomatoes with the juice and bring to a boil.
Pour the beans in a colander and rinse with cold running water. Drain.
Add the beans to the pan, pour in the broth and season with salt, pepper, cayenne pepper and chili spices and slowly bring to a boil. Let simmer for about 30 minutes over low heat. Cut corn from the cob and add it to the pan 5 minutes before everything's done cooking. Rinse and shake dry the parsley and cut into strips. Season with chili powder to taste and serve garnished with parsley. Add a dollop of sour cream as desired.