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Longleggedgit
Summery chili con carne with top dinners
Chili con carne with corn, spring onion, crème fraîche and Opperdoezer Ronde.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Prick the potatoes with a fork a few times and wrap them with aluminum foil.
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Puff in the middle of the oven in approx. 50 min. Until done. If you can easily pierce with a fork, they are cooked.
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Meanwhile, chop the onion and finely chop the garlic.
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Heat 3 tbsp oil from the jar of sundried tomatoes in a pan with a thick bottom. Fry the onion, garlic and picadillo for 5 minutes on low heat until the onion is translucent.
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Cut the ham into strips and the bell pepper into small cubes. Add the ham and paprika to the onion mixture and cook for 5 minutes.
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Let all the beans drain in the meantime. Cut the sundried tomatoes into strips and the vine tomatoes into cubes.
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Add the beans and tomatoes to the mixture in the pan and heat for another 2 minutes. Season with pepper and salt.
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Meanwhile, put the corn cobs in a large pan with water and bring to a boil.
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Cook over medium heat for 15 minutes. Drain.
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Cut the spring onion into thin rings and mix with the crème fraîche. Add pepper and possibly salt.
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Heat the grill pan and grill the corn cobs around 5 min.
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Cut the potatoes open at the top and put in a spoon of crème fraîche. Serve with the corn and chili.
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Nutrition
625Calories
Sodium34% DV820mg
Fat38% DV25g
Protein52% DV26g
Carbs22% DV65g
Fiber96% DV24g
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