Chili con carne with coffee twist

Name: chili con carne with coffee twist
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 150 g basmati rice; 1 el traditional olive oil; 200 g lean ground beef; 2 tl picadillo; tl chiliflakes; 1 toe garlic; 200 g kidney beans in pot; 1 espresso stick; 60 ml water; 400 g fresh Mexican stir fry vegetable bag; 400 g peeled canned tomatoes look; 2 el ketjapmarinademanis; 15 g parsley

The espresso gives this dish with minced meat, kidney beans and chili tomato sauce an extra intense flavor.

Ingredients

Directions

Bring a pot of water with a little salt to the boil, add the rice and cook for 8 minutes until done.
Drain and leave with the lid on the pan until use.
In the meantime, heat the oil in a skillet and fry the mince, picadillo, chilli flakes, pepper and salt over medium heat for 4 minutes.
Clean the garlic and cut finely. Put the beans in a colander and rinse. Let the espresso stick roast in the hot water.
Add the garlic to the minced meat mixture in the frying pan and cook for 1 min.
Add the beans, espresso, stir-fry mix, tomatoes and ketjap marinadanis and leave to cover the pan with the lid at an angle of 20 min.
Stir frequently and press the tomato piece with a wooden spoon.
In the meantime, finely chop the leaves of the parsley. Serve the chili with the rice and garnish with the parsley.