Chili Con Carne – After Otto Koch

Sauté the onions in a heavy iron pan with a tiny bit of oil. Add the minced meat and brown. Then add paradeis pulp, diced tomatoes and chili and fry briefly. Dust with flour and fill up with clear soup. Add rosemary, season with salt and season with pepper. After 10 min add the red beans and a little bit of juice from the can and do 15 min. Season with salt, pepper and Tabasco.

In the meantime, cut peppers into 5 mm thick slices and fry them briefly in a frying pan with oil. Spread white bread very thinly with oil and toast crispy in a frying pan or possibly in the oven.

Arrange the bell pepper slices on plates, spread the chili con carne evenly on top and bring to the table with the white bread.

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