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 into wafer-thin slices. Cut the remaining sweet potatoes into approx. 0.5 cm cubes. Roughly chop the coriander with stems. Cut the baby corn cobs into approx. 2 cm wide pieces.
Step 2 of 9:
Remove the stem from the jalapeño, remove the seeds if desired to reduce spiciness, and finely chop. Drain the lima beans in a sieve. Peel and finely chop the garlic and onion.
Step 3 of 9:
Cut the beef fillet tips into fine strips and season with 1 tsp salt and pepper to taste.
Step 4 of 9:
Heat 2 tbsp oil in a pan until very hot and cut the beef fillet tips into fine strips and season with 1 tsp salt and pepper to taste.
Step 5 of 9:
Add the sweet potato cubes to the pan used previously and fry for 5 minutes over medium heat. Add the baby corn, jalapeño, onion, and garlic and fry for 2 minutes.
Step 6 of 9:
Then add the strained tomatoes, cumin, and 200 ml of water, season with salt and pepper to taste, and simmer for 15 minutes over medium heat.
Step 7 of 9:
Heat 50 ml of oil in another pan until very hot and deep-fry the sweet potato slices for approx. 3 minutes until crispy, turning occasionally. Then let cool on kitchen paper and season with salt.
Step 8 of 9:
Add the beef fillet tips, lima beans, and 2/3 of the coriander to the sweet potatoes in the pan and mix well.
Step 9 of 9:
Place the Chili con Carne in a bowl, arrange with sweet potato chips, and garnish with the remaining coriander.
