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Chili con carne in a raclette pan
Ingredients
- 600 g minced beef (or mixed minced meat)
- 400 g red kidney beans (canned)
- 800 g diced tomatoes (canned)
- 1 packet chili con carne or Mexican seasoning mix
- 2 onions
- 1 red bell pepper
- 2 cloves garlic
- 1 tsp hot paprika powder
- 1 pinch chili powder
- Pickled green chilies
- Grated cheddar cheese
- 1 jar sour cream
Further needed
- FRITEL Raclette Grill RG 2170
Preparation
Prepare the chili con carne ahead of time.
Chop the onions and garlic, dice the bell pepper.
Sauté onions and garlic in olive oil. Add seasoning mix and cook briefly.
Add the minced meat, crumble it well and cook until browned.
Stir in the diced pepper, then the diced tomatoes.
Simmer gently for about 20 minutes.
Rinse and drain the beans, add them to the sauce and cook for another 10 minutes.
Season to taste with salt and pepper.
Serving:
Keep the chili warm on a FRITEL warming plate.
Spoon some chili into a raclette pan, sprinkle with grated cheddar, and let it melt under the grill.
Top with a dollop of sour cream and pickled chilies.
Tips
Try a vegetarian version: prepare chili without meat and grill small steak pieces separately.
Love it spicy? Add extra chili flakes or powder.
Products
SA van Ratingen NV
Stadsheide 11 - 3500 Hasselt - België
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