Chili con Carne with Kidney Beans, Corn and Lime

A hearty chili con carne with kidney beans and corn, freshened with lime and cilantro. A creamy sour cream topping goes well with it, balancing out the heat.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 500 g ground beef
• 2 pc onions
• 3 pc garlic cloves
• 1 pc red bell pepper
• 1 pc jalapeño
• 1 tbsp cooking oil
• 2 tbsp tomato paste
• 2 can kidney beans (canned, drained)
• 1 can corn (canned, drained)
• 1 can chopped tomatoes (canned, 400 g)
• 250 ml water
• 2 tsp ground cumin
• 1 tsp sweet paprika powder
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 pc limes
• 150 g sour cream
• 1 bunch cilantro
• salt
• pepper

Method

1. Finely dice the onions and garlic, remove the seeds from the bell pepper and jalapeño, and chop them small.
2. Heat the oil in a large pot and brown the ground beef in it until crumbly and browned all over.
3. Add the onions, garlic, bell pepper and jalapeño and sauté for two to three minutes.
4. Stir in the tomato paste and toast briefly, then stir in the cumin, paprika powder, chili powder and oregano.
5. Add the chopped tomatoes and water, bring to a boil and simmer over medium heat for about 20 minutes.
6. Stir in the kidney beans and corn and let everything reduce uncovered for another 10 minutes until the chili thickens.
7. Halve the lime and add the juice of one half to the chili, then season with salt and pepper.
8. Wash and finely chop the cilantro, and cut the second lime half into wedges.
9. Serve the chili in bowls topped with a dollop of sour cream, cilantro and the lime wedges.