Which stew do you want?

A stew is a real comfort food in the cold season. Nothing else is the chili con carne that we love so much, because it combines all the flavors.

The juicy ground beef, sweet kidney beans, spicy chili peppers and sweet corn make chili con carne an incomparable flavor.

Chili con carne comes in different varieties, in our country minced meat, tomatoes, corn, kidney beans and chili peppers are the most common.

Neither the origin of the name Chili con Carne nor that of an original recipe is clear. It is not known where the dish was first cooked. Both the U.S. states of Texas and New Mexico and Arizona claim that the origin of chili is in their territory. Many stories entwine around the original recipe. On the one hand, it is said that the U.S. Army prepared chili for the first time; in other stories, its origin is attributed to Native Americans, Greek, Irish, Spanish or Chinese immigrants. According to another story, chili was introduced into Texas prisons because both chili peppers and beef were among the cheapest foods available, making the dish suitable as prison food.

The legend that goes furthest back says that the first recipe for chili appeared to a Spanish nun during a trance-like dream in the early 17th century. Well.

Chili con carne is also sung about again and again in songs. One English-language song has a chili recipe as its lyrics.

The quick Chili Con Carne

For 4 people

Preparation: 15 minutes
Preparation: 20 minutes


  • 1 minced meat mixed (500 g)
  • 1 can finely chopped tomatoes (400 g)
  • 1 can kidney beans (250 g)
  • 1 vegetable broth (200 g)
  • 1 can corn (150 g)
  • 1 Sour cream (150 g)


  • 2 onions (approx. 60 g each)
  • 2 garlic cloves
  • (1 green bell pepper)
  • (1 chili pepper)
  • 3 stalks parsley
  • 3 leaves basil
  • 1 stick baguette
  • Sugar
  • Pepper/Cayenne pepper
  • Salt


  • 0.5 tsp ground cumin seeds
  • 1 tablespoon tomato paste
  • 4 dashes Tabasco
  • 2 tablespoons canola oil


  • First, peel, halve and dice the onions. Peel and finely chop the garlic.
  • (Dice the bell bell pepper. Cut the chili bell pepper).
  • Rinse beans with cold water and drain well (colander).
  • Drain corn as well and add to beans.
  • Heat oil in a large saucepan and fry the mince in it for 6-8 minutes.
  • Now sweat the tomato paste in the pot.
  • Then sauté the onions and garlic in it. If desired, so is the bell pepper.
  • Deglaze with the finely chopped tomatoes and vegetable broth.
  • Now add the beans and corn. If desired, so does the chili pepper.
  • Now simmer for about 15 minutes at low temperature.


  • Wash & dry the parsley, remove the stems and chop finely.
  • Mix 2/3 of the parsley and basil with the chili in the pot.
  • Season with Tabasco, cumin, salt, pepper and sugar.
  • Cut the baguette into small slices.


    • Place chili con carne in a deep dish or bowl.
    • Top each with a dollop of sour cream.
    • Sprinkle with remaining parsley.
    • Serve the chili con carne with the baguette.

We wish you a good appetite!