Chili Con Carne

For the chili con carne, cut half of the beef into very small cubes and put the other half through a meat grinder.

Blanch the tomatoes, remove the skin, remove the seeds and dice the flesh. Finely chop the chili peppers, removing the seeds first.

Finely chop onions and fry in hot clarified butter until golden. Add meat and garlic cloves and fry. Add the tomatoes, stir briefly and pour in the beef broth. Now add all the spices and simmer for 45 minutes – if necessary, add more soup.

Put the corn kernels and kidney beans into a sieve and rinse with cold water. Drain well and add to the chili. Boil again briefly and serve the chili con carne hot.

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