For 20 portions
Ingredients: 1-2 carrots, 6 onions, 3 cloves of garlic, 600 g beef mince, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chilli flakes, 1 tsp paprika powder, 1 pinch of, cinnamon, 5 bay leaves, 6 cloves, 30 g tomato paste, 200 ml red wine, 3 tsp beef stock powder, 2 tins chopped tomatoes, 300 ml water, 10 g sugar, 1 tin white beans, 1 tin red kidney beans, 5 tsp oregano, 2 tsp rosemary, 1 tin of corn, 1 red pepper (chopped)
Method: First peel and wash the carrots and chop them into small pieces, then you can also finely chop the onions and garlic. Heat some oil in a large pot and fry the vegetables slowly until they are soft. Meanwhile, you can fry the minced meat in a large pan with a little oil and season it a little bit in between.
When the onion mixture is nice and soft, you can add the spices and fry for a few minutes on a high heat. Then add the tomato paste and after another minute add the red wine. Our tip: It's best to take the red wine that you want to serve with your meal later. Now add the beef stock, the chopped tomatoes, water and sugar. Bring everything to the boil.
Then add the roasted minced meat to the tomato mixture and let it simmer for about an hour. Now add the remaining ingredients and let the soup cook until it has a nice, thick consistency and the corn is soft. If the soup gets too thick, you can simply add a little water in between. Finally, you can taste and enjoy the Chili Con Carne soup again.
Our wine recommendation:
Red wine goes particularly well with a spicy soup. Highly recommended is the Peter Falke PF Range Ruby Blend 2016, a blend of Cabernet Sauvignon and Shiraz, which is fruity and spicy and harmonises wonderfully with the spicy notes of the soup. Or take the Peter Falke PF Range Pinot Noir 2018 – you can't really go wrong with this red wine, because it can be combined with any meal. The full-bodied Peter Falke PF Range Cabernet Sauvignon 2017 also goes very well with spicy dishes such as this chilli con carne soup.