Summery chili con carne with top dinners

Name: summery chili con carne with top dinners
Cook time: 25 min
Total time: 75 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 Opperdoezer Round potatoes; 1 Red onion; 1,5 toe garlic; 2,5 tl picadillo; 100 g ham ham; 1 green pepper; 800 g lima canned beans; 600 g cannellini canned beans; 75 g sundried tomatoes in oil; 3 Tasty vine tomato; 4 corn cob; 2 bunch onion; 200 g creme fraiche

Chili con carne with corn, spring onion, crème fraîche and Opperdoezer Ronde.

Ingredients

Kitchen Stuff

1 aluminium foil
1 grill pan

Directions

Preheat the oven to 200 ºC.
Prick the potatoes with a fork a few times and wrap them with aluminum foil.
Puff in the middle of the oven in approx. 50 min. Until done. If you can easily pierce with a fork, they are cooked.
Meanwhile, chop the onion and finely chop the garlic.
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.
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.
Let all the beans drain in the meantime. Cut the sundried tomatoes into strips and the vine tomatoes into cubes.
Add the beans and tomatoes to the mixture in the pan and heat for another 2 minutes. Season with pepper and salt.
Meanwhile, put the corn cobs in a large pan with water and bring to a boil.
Cook over medium heat for 15 minutes. Drain.
Cut the spring onion into thin rings and mix with the crème fraîche. Add pepper and possibly salt.
Heat the grill pan and grill the corn cobs around 5 min.
Cut the potatoes open at the top and put in a spoon of crème fraîche. Serve with the corn and chili.