Chili Con Carne – Annemarie Wildeisen

Perhaps your new favorite bean dish:

Remove skin from carrots and celery and cut into small cubes. Cut peppers in half, remove seeds and also cut into cubes. Remove the skin from the onions and garlic and chop finely.

In a large frying pan, heat the clarified butter until hearty. Add the minced meat and brown well. Now add carrots, garlic, onions, celery, peppers, tomato puree and chili spice and roast well.

Add red wine, soup and pelati tomatoes. Add the thyme sprigs. Season the chili con carne with salt and pepper and steam for one hour with the lid closed.

Drain the beans in a sieve, rinse when cooled and add to the chili con carne form after one hour of cooking. Steam everything again for fifteen to twenty minutes.

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