Quick Chili Con Carne Recipe

As soon as the leaves fall, and the temperatures drop, I feel the need for a hot bowl of chili.

There is nothing better to warm you up on a cool day, than enjoying chili.

For dinner, I like to serve it with rice and a vegetable or salad.

Leftovers the next day  taste just as great or maybe even better and a few tortilla chips are great for dipping.

Ingredients for 4 to 6 servings
1 medium cooking onion
2 cloves of garlic
1 red pepper
2 tbsp oil
600 g mixed ground meat
salt to taste
pinch of cayenne pepper
1/4 tsp. dried rosemary
2 tbsp tomato paste
500 g tomatoes happened
1 can (425 ml) chunky tomatoes
2 tsp vegetable stock
1 can (425 ml) Corn
1 can (425 ml) kidney beans and baked beans
4 tbsp. sour cream

Directions

Wash peppers and cut into small pieces..
Peel onion and garlic cloves and chop finely.
Heat  the oil in a large saucepan.   Add the ground meat and fry on medium heat until brown.
Add salt, cayenne peppers and rosemary.

The mix in the onion, garlic and pepper and fry until soft.
Add the tomato paste., can of tomatoes and broth. Cover and simmer for 5 minutes.

In the meantime rinse and drain the kidney beans and corn and add them to the pan.
Cover and simmer for another 5-10 minutes.
I like to serve it with rice or tortilla chips.

To garnish you may top with sour cream, rosemary and chili pepper (optional)