Soup & Stew
🌍 Public
Chili con Carne
by @NomNomHearty stew with ground beef, beans, corn, and tomatoes, spicy seasoned — a US classic from Texas.
Source / link: Amerikanische Küche (Tex-Mex/Border)
Ingredients
Amounts adjust automatically.
| 500 g | Ground beef |
| 2 Stück | Onions |
| 3 Stück | Garlic cloves |
| 400 g (Dose) | Red kidney beans |
| 200 g (Dose) | Corn |
| 800 g | Passata (strained tomatoes) |
| 2 EL | Tomato paste |
| 2 TL | Chili powder |
| 2 TL | Ground cumin |
| 1 EL | Paprika powder |
| 300 ml | Beef broth |
Preparation
Step by step through the recipe
- 1 Finely dice 2 Zwiebeln and 3 Stück Garlic cloves and sweat in a little oil in a large pot.
- 2 Add 500 g Rinderhackfleisch and brown until crumbly.
- 3 Stir in 2 EL Tomatenmark, 2 TL Chilipulver, 2 TL Kreuzkümmel and 1 EL Paprikapulver and toast briefly.
- 4 Pour in 800 g passierte Tomaten and 300 ml Rinderbrühe and bring everything to a boil.
- 5 Cover and simmer over low heat for about 1 Stunde.
- 6 Rinse 400 g (Dose) Rote Kidneybohnen and 200 g (Dose) Mais, add them and simmer for another 15 Minuten.
- 7 Season with salt and pepper and serve hot.
Notes & tips
Note: Contains NO milk, NO egg, NO soy naturally — unless using a ready-made spice mix with soy. Perfect for. Serve with rice or bread.
Nutrition
estimated per serving- Calories
- 331 kcal
- Protein
- 25 g
- Fat
- 16 g
- Carbs
- 25 g
– = ingredient not in nutrition database (estimate incomplete)
