Chili Con Carne with Mexican Flatbread (Tortillas)
- 600 grams Ground meat (mixed)
- 2 onions
- 2 sticks Celery
- 1 red Bell pepper
- 400 grams Corn (canned)
- 2 garlic
- 2 red chile peppers
- 4 tomatoes
- 3 tablespoons vegetable oil
- 500 milliliters Beef broth
- 1 tablespoon Tomato paste
- 250 grams Kidney beans (canned)
- 1 teaspoon ground paprika (sweet)
- peppers (freshly ground)
- grated Cheese (as per choice)
Peel the onions and chop roughly.
Rinse and chop the chile peppers.
Rinse, trim and chop the celery.
Rinse the red bell pepper, cut in half, remove the seeds and ribs and cut into small cubes.
Drain the corn and the kidney beans.
Rinse the tomatoes, cut into quarters, remove the seeds and dice.
Heat oil in a pan and saute the chile peppers and onions. Add the ground meat and saute until crumbly. Add in the celery, bell pepper, tomato paste and pressed garlic, and sauté briefly.
Pour in the broth, add paprika and simmer for about 45 minutes, stirring occasionally. Possibly add some liquid after about 20 minutes. Add in the tomatoes and stir.
Add in the kidney beans and corn, and simmer again for about 10 minutes. Season with salt and pepper. Serve as desired with grated cheese and tortillas.
Fold the tortilla with cucumber sticks and cheese slices.