Chili Con Carne

For the chili con carne, cut the goulash meat into cubes. Finely chop the onion and fry it well in a little oil. Add the meat little by little and fry well.

Add paprika powder, roast briefly and immediately deglaze with vinegar – add water and cook for at least 30 minutes. Add soup and goulash juice cubes and let dissolve.

Wash corn and beans. Cut chili and paprika into small cubes and add everything to the pan together with the letcho and let it cook for about 10 to 15 min.

Whisk flour with a little water and add to chili con carne so that it is not too liquid. Season with salt before serving.

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