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Texas Chili

Category:	Lunch
Difficulty/Costs:	medium / moderate
Number of people:	16
Ingredients:	1.6 kg of ground beef from the leg 2 canned tomatoes with juice 4 cloves garlic 2 onions 800 ml broth 4 tsp paprika sharp 400 g sour cream 4 tablespoons tomato paste 4 red hot peppers 2 cans kidney beans 12 tablespoons oil 4 tablespoons chopped oregano leaves 4 cloves pressed garlic Pepper salt 4 teaspoon ground cumin

Preparation:

Cut the onions into small cubes, remove the seeds from the pepper, then chop finely.

Take the mince and fry it in 4 tablespoons of oil, stir well and take it all out of the pan. Repeat this process 4 x. Then add another 4 tablespoons of oil and fry the paprika powder, the garlic and sauté.

Add the tomato paste, oregano and cumin. Sauté briefly. Now add the meat, broth and canned tomatoes with the juice, and bring it to the boil.

Cover and cook over medium heat for 1 ½ hours.

Then drain the kidney beans and also add to the pot; once again, bring it all to the boil.

Before serving, season well with salt and pepper, paprika, oregano.