- 800 g 2 boxes of peeled tomatoes
- 600 g minced beef pulp (you can replace 150 g with knife-cut beef pulp)
- 400 g red pepper
- 400 g boiled red beans
- 250 g sour cream
- 1 red onion
- 1 clove of garlic
- 1 fresh hot pepper
- smoked paprika
- fresh coriander
- extra virgin olive oil
To prepare chili con carne, peel the pepper and cut it into medium-sized pieces.
Gather peeled tomatoes in a bowl and break them up with the prongs of the fork.
stew the sliced onion in a saucepan with a couple of spoons of oil and the peeled garlic clove; brown the minced meat for 5-6 minutes, then add the beans, peppers, sliced chilli pepper and a pinch of smoked paprika. After a couple of minutes, add the peeled tomatoes, reduce the heat and cook for about 1 hour. Salt only at the end.
season sour cream with a pinch of salt and a tuft of chives cut into spools.
serve chili con carne with sour cream, completed with a few fresh coriander leaves and accompanied with crunchy nachos.