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Anleitung:
1. Livington Copperline Eckpfanne am Herd
bei mittlerer Hitze erhitzen, Rinderhackeisch
mit Zwiebel anbräunen, bis das Hackeisch
nicht mehr rosa und die Zwiebel glasig sind.
Ein zusammengeknülltes Papiertuch mit
einem Holzlöel durchs Fleisch ziehen, um
überschüssiges Fett zu entfernen.
2. Gewürfelte Tomaten, Tomatensauce, Bohnen
und die Gewürzmischung beigeben.
Verrühren. Zudecken und bei niedriger Hitze
30 Minuten köcheln lassen, ab und zu
umrühren.
3. Mit Maisbrot und gehackter Zwiebel
servieren, mit geriebenem Käse garnieren.
CHILI CON CARNE
Zutaten
500 g Rinderhackeisch, angebraten
1 Zwiebel, gehackt
1 Dose gewürfelte Tomaten (400 g)
1 Dose Tomatensauce (240 g)
1 Dose schwarze Bohnen,
abgetrop (400 g Dose,
240 g abgetrop)
1 Dose Pintobohnen (Wachtelbohnen),
abgetrop (400 g Dose,
240 g abgetrop)
1 Dose rote Kidneybohnen, abgetrop
(400 g Dose, 240 g abgetrop)
1 Chili Gewürzmischung (z.B. 60 g
Maisstärke mit 2 EL gemahlener Chili,
1 EL gemahlener Paprika,
1 EL Knoblauchgranulat, 2 TL Zucker,
2 TL gemahlenem Kümmel, 2 TL Salz
und 2 TL getrockneter Petersilie
vermischen)
Maisbrot als Beilage
1 gehackte Zwiebel und
geriebener Käse zum Garnieren
7


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