Chili con carne with beef tenderloin tips

Instructions

1. 
   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.

2. 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.

3. Step 3 of 9:

   Cut the beef tenderloin tips into fine strips and season with tsp. salt and pepper to taste.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. Step 9 of 9:

   Serve the chili con carne in a bowl, top with sweet potato chips and garnish with the remaining coriander.