Chili con carne

with potatoes

For 4 servings

200 g dried kidney beans

2 onions

2 cloves of garlic

120 g corn (canned)

4 tbsp vegetable oil

600 g mixed minced meat

salt

pepper

2 teaspoons of paprika powder, noble sweet

2 tbsp tomato puree

4 small potatoes

500 g chopped tomatoes (canned)

1 teaspoon ground cumin

some splashes of Tabasco

Preparation time: approx. 20 minutes
plus soaking time: approx. 8 hours
plus cooking time: approx. 50 minutes

Per serving approx. 595 kcal / 2491 kJ 34 g E, 37 g F, 29 g KH

1  Soak the beans in water overnight. Drain the beans and cook in 1 liter of water for about 30 minutes, skimming off the foam from time to time.

2  Peel and choponion and garlic. Drain the corn. Heat the oil in a saucepan and stew the onion with garlic in it. Add minced meat and fry, season with salt, pepper, paprika powder and tomato puree.

3  Peel the potatoes and cut into wedges.

4  Add the remaining ingredients as well as the beans and potato wedges, bring to the boil and simmer the stew for about 20 minutes. Season to taste.