Quick Chili con Carne with Ground Beef and Kidney Beans

Preparation

1. Peel the onion and garlic and finely chop both. Wash the red bell pepper, remove the core, and cut it into small cubes. Rinse the kidney beans and corn in a sieve under cold water and let them drain well.

2. Heat the rapeseed oil in a large pot or deep pan over high heat. Add the ground beef and sear it vigorously, breaking it up and turning it occasionally, until browned all over.

   ⏱ 5 min

3. Turn the heat down to medium, add the onion, garlic, and diced bell pepper to the ground beef, and sauté everything, stirring, for about 3 minutes until translucent.

   ⏱ 3 min

4. Add the tomato paste, ground cumin, sweet paprika, and optionally the chili powder, and roast briefly for 1 minute while stirring constantly.

   ⏱ 1 min

5. Deglaze the pot with the chopped tomatoes and beef broth, stir everything well, and let the chili simmer gently with the lid on over low to medium heat for about 15 minutes.

   ⏱ 15 min

6. Now fold in the drained kidney beans and corn and heat the chili uncovered for another 5 minutes, until the sauce has thickened and everything is thoroughly heated through.

   ⏱ 5 min

7. Season the chili con carne generously with salt and freshly ground black pepper, ladle into deep bowls, and serve each portion with a dollop of sour cream and the finely sliced spring onions.