Chili Con Carne with Chips, Guacamole and Sour Cream
Ingredients
- For Chili
- 1 red Bell pepper
- 1 green Bell pepper
- 150 grams canned Kidney beans
- 150 grams canned, white Beans
- 1 Jalapeño (or green chile pepper)
- 1 onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 500 grams mixed Ground meat
- 300 grams canned, pureed Tomatoes
- 75 milliliters dry Red wine
- 200 milliliters Beef broth
- salt
- freshly ground peppers
- For guacamole
- 1 ripe Avocado
- 2 Tbsps cream cheese
- 1 tsp lemon juice
- Chili powder (to sprinkle)
- For Sour cream
- 3 sprigs parsley
- 200 grams Sour cream
- 100 grams Crème fraiche
- 1 garlic clove
- salt
- peppers
- 1 tsp lemon juice
- For serving
- Tortilla chip
Preparation steps
For the chili, rinse the bell peppers, cut in half, remove seeds and ribs and cut into small cubes. Rinse the beans in a colander and drain well. Rinse the jalapeno, slice lengthwise, remove seeds and ribs and finely chop. Peel the onion and garlic and finely chop. Saute in a pan with oil until translucent.
Add the ground meat to the pan, stir in the jalapeno and tomatoes. Add the red wine and broth. Season with salt and pepper and simmer for 5-10 minutes over medium heat. Add the bell peppers and beans and simmer for 10 more minutes.
For the guacamole, cut the avocado in half and remove the pit. Remove the flesh and mix with the cream cheese. Season with salt, pepper and lemon juice. Transfer to a serving bowl and sprinkle with chile powder.
For the sour cream, rinse the parsley, shake dry, pluck the leaves and finely chop.
Stir the sour cream with creme fraiche. Peel and mince the garlic and stir it into the cream mixture. Season with salt, pepper and lemon juice and transfer to serving bowls. Taste the chili for seasoning. Serve with tortilla chips, guacamole and sour cream.
