Chili Con Carne – Teubner

A bean recipe for every taste:

Soak the beans in cold water for one night.

Cut half of the beef into small cubes, turn the other half through the coarse disc of the meat grinder. Blanch the tomatoes briefly, skin them, remove the seeds and dice the flesh. Prepare the chilies (ready to cook, e.g. peel, remove woody parts and dirt) and chop the flesh.

Heat half of the butter as well as the oil in an appropriately sized saucepan. First, fry the meat cubes on all sides, stirring constantly, remove one more time and keep warm. Then fry the minced meat heartily as well and keep it warm with the meat cubes.

Add the remaining butter to the saucepan and sauté the peeled and coarsely chopped onions in it, loosening the drippings. Add the garlic clove and fry for two to three minutes. Add the tomatoes with the spices, the chillies and the beef stock to the onions, add the warm meat and mix everything well. Close the saucepan and put it in the stove heated to 200 °C. Cook until the meat is tender, about one and a half to 120 minutes.

Meanwhile, drain the beans, cover with water in a saucepan and bring to a boil. Reduce the heat and simmer the beans until tender. Drain the water, fold the beans into the fl…

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