Chili con carne with herbed sour cream

CHILI CON CARNE WITH HERBED SOUR CREAM

Portions : 4 - Preparation : 15 minutes - Cooking : 30 minutes

Ingredients

• 1 onion, chopped
• 450 g (1 lb) Québec beef, lean ground
• 450 g (1 lb) Québec pork, ground
• 10 slices bacon, chopped
• 60 ml (4 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
• 3 garlic cloves, chopped
• 30 ml (2 tbsp.) cumin seeds, ground
• 30 ml (2 tbsp.) chili powder
• 30 ml (2 tbsp.) tomato paste
• 15 ml (1 tbsp.) brown sugar
• 6 tomatoes, diced
• 1 red bell pepper, brunoise
• 1 yellow bell pepper, brunoise
• 1 540-mL can kidney beans, rinsed and drained
• 2 jalapenos, without seeds or white membranes, chopped
• 750 ml (3 cups) chicken broth
• 250 ml (1 cup) sour cream
• ½ bunch fresh coriander, chopped
• 1 lime, zest
• 4 portions white rice
• Salt and pepper to taste

Preparation

1. In a saucepan, sauté the onion, bacon and meat coated with Mycryo butter or in the fat of your choice, 5 minutes or until browned.
2. Add garlic, spices, tomato paste and brown sugar and sauté for 2 minutes.
3. Add the tomatoes, peppers, kidney beans, chillies and chicken stock and simmer over medium heat for 20 minutes.
4. In a bowl, mix sour cream, coriander, lime zest, salt and pepper.
5. Divide the rice, meat and bean mixture and sauce between the plates.