Chili con carne with beef tenderloin tips
The lima bean is also known as the giant bean, likely due to its plump shape. It was originally cultivated by the Incas in Peru as one of three bean varieties.
Our fiery jalapeño, named after the Mexican city of Xalapa, gives this dish just the right touch of heat. In Mexican cuisine, it's as essential as salt and pepper—and we, too, have come to appreciate this green chili pepper. Pleasantly spicy, the jalapeño also hints at its relation to the bell pepper and soothes our palates with a sweet spiciness.
35 min
Total Time
20 min
Cooking Time
15 min
Preperation Time
Ingredients
| 150 g | Beef tenderloin tips |
| 5 | Baby Corn Cobs |
| 1 | Sweet potato |
| 1 | red onion |
| 1 | Jalapeño |
| 1 clove of garlic | |
| 1 bunch | Coriander |
| 425 g | Lima beans |
| 235 g | passata |
| 5 g | Cumin |
| 200 ml | Water |
| 75 ml | Olive oil |
| 50 ml | Vegetable oil |
| Salt | |
| Pepper |
Instructions
Step 1 of 9:
Peel the sweet potato and cut or slice 1/3 of it into wafer-thin slices. Cut the remaining sweet potatoes into small cubes of approx. 0.5 cm. Roughly chop the coriander, including the stems. Cut the baby corn into pieces approx. 2 cm wide.
Step 2 of 9:
Remove the stem from the jalapeño, remove the seeds if desired to reduce the heat, and finely chop. Drain the lima beans in a sieve. Peel the garlic and the onion, then finely chop.
Step 3 of 9:
Cut the beef tenderloin tips into fine strips and season with tsp. salt and pepper to taste.
Step 4 of 9:
Heat 2 tbsp. oil in a Frying Pan over high heat and cut the beef tenderloin tips into fine strips, then season with tsp. salt and pepper to taste.
Step 5 of 9:
Add the sweet potato cubes to the previously used Frying Pan and fry over medium heat for 5 minutes. Add the baby corn, jalapeño, onion and garlic and cook for 2 more minutes.
Step 6 of 9:
Then add the passata, cumin and 200 ml water, season with salt and pepper to taste, and simmer over medium heat for 15 minutes.
Step 7 of 9:
In another Frying Pan, heat 50 ml oil strongly and deep-fry the sweet potato slices over high heat for approx. 3 minutes until crispy, turning occasionally. Then leave to cool on kitchen paper and season with salt.
Step 8 of 9:
Add the beef tenderloin tips, lima beans and 2/3 of the coriander to the sweet potatoes in the Frying Pan and mix well.
Step 9 of 9:
Serve the chili con carne in a bowl, top with sweet potato chips and garnish with the remaining coriander.
