Chili con carne

(for 6 generous servings)

– 60 ml olive oil
– 1 kg of minced meat (beef)
– 1 green pepper
– 1 onion
– 2 cubes of broth (beef)
– 160 ml red wine
– 2 cans peeled tomatoes in pieces
– fresh garlic
– 2 jars of kidney beans
– 1 jar of corn
– 1 1/2 teaspoons of pepper powder
– 2 1/2 teaspoons of chili powder

– 1 teaspoon of cayenne
– 2 1/2 teaspoons of dried basil
– 1/2 teaspoon of dried oregano
– 2 tablespoons of parsley
– 1/2 teaspoon of black pepper
– 1 teaspoon of salt
– 12 drops of tabasco
– 1 jar of tomato paste or brown beans
– flour
– water

preparation time 2 hours

Hang the fire cauldron of DUUV above the fire. Heat the oil in it. Bake the sliced pepper and onion until they are soft. Add the minced meat and fry it untill it turns brown. Add the cubes of broth and the wine. Let it boil for some minutes. Stir the peeled and sieved tomato pieces (without juice), the garlic and the tomato paste through it. Make tastefull with the pepper powder, chili powder, cayenne, parsley, basil, oregano, salt and pepper. Make it boil and stir it well. Then hang the cauldron higher above the fire so the content can simmer quietly for about 60 minutes, with the lid of the cauldron on it. Stir it once in a while. Add the kidney beans, corn and tabasco and stir it well. If the chili con carne is too thick you can add some tomato juice. Let it simmer for 30 minutes more. If you prefer a firmer chili you can add in water dissolved flour. Put different bowls with garnish on the table, like a salad, tortillachips, enchiladas, grated cheese, fruit, rice or cornbread.  of maisbrood. Festive and tasty!