| Quantity | Ingredient |
|---|---|
| 300 g | Beef goulash |
| 2 tbsp | Maize Germ Oil |
| 1 | Chilli pod |
| 1 | Onions |
| Garlic | |
| 2 | Tomatoes |
| 1 tsp | Tomato puree |
| 0,1 l | Beef Meat Broth |
| Pepper & Salt | |
| Dried oregano | |
| 140 g | Maize |
| 120 g | Kidney Beans |
| 80 g | Wild rice |
| 20 g | Dark chocolate |
For chili con carne goulash, first cut beef goulash into smaller cubes. Heat corn oil in a casserole. Sear half of the beef goulash vigorously. Pour into a bowl. Brown the rest of the goulash. Add browned goulash back in. Reduce heat to medium. Finely dice seeded chili, onions and garlic. Add to chili con carne. Sauté lightly. Add diced tomatoes and sauté briefly. Stir in tomato paste. Deglaze with beef stock. Season with pepper, salt and dried oregano. Put on lid. Stew Chili con Carne for 60 minutes. Rinse corn and kidney beans. Drain. Mix into the chili con carne. Simmer without lid until slightly thick. Finish with well chilled dark chocolate. Cook rice and serve with the chili con carne.
Servings: 2, Difficulty:
Preparation time: 30 minutes, Total duration: 1 hour and 30 minutes