Chili Con Carne

A good friend and client from Germany taught me this recipe. They had it for dinner with me using soft tortilla wrap instead of tacos. It worked well and with their version of adding crumbed spicy tortilla chips. Im allergic to spicy foods so I make this version on the light sweet side and you can just spike it up with chili when served.

Ingredients:

1 can kidney bohnen or red kidney beans
1 can tomato paste
1 can corn
lettuce
Tortilla wrap
1 kilo ground pork
2 big onions
Maggi Mexican Salsa Sauce
Worcestershire Sauce
2 tbsp sugar
Garlic Powder
Pepper
4 slices of cheese
**optional: cut up tomato
**optional: crumbed spicy tortilla chips

Procedure:

1. Saute onion and ground pork using small amount of oil. Once light brown and watery, drain the pork of water using a colander and put the pork back to the pan to continue browning.

2. Add garlic powder, pepper and worcestershire sauce.

3. Add kidney bohnen (red kidney beans), corn, tomato sauce and 1/2 cup salsa sauce.

4. Prepare the lettuce by washing them and cutting the bottom stems. Drip / dry.

5. Lower heat of pan and simmer until pork is properly cooked.

6. Add 2 tbsp of sugar and 4 slices of cheese. Continue stirring until all cheese are completely melted.

7. Taste test if need more salsa sauce or pepper.

8. Lay flat tortilla wrap on a plate. Put 1 to 2 lettuce leaves on the middle, (optional) cut up tomato, chili con carne, and (optional) crumbed spicy tortilla chips. Wrap it up with tortilla and have fun eating!

Can be served as chili con carne per se with rice or with tacos, tortilla wrap and even as fillings for stuffed bell pepper.