Chili con carne

Recipe Instructions

Step 1:

Peel the sweet potato and use a slicer or knife to cut 1/3 of it into paper-thin slices. Cut the rest into cubes of approx. ¼". (Alternatively, use a peeler to cut it into fine slices). Coarsely chop the cilantro with the stems. Cut the baby corncobs into pieces around ¾" thick. ||

Step 2:

Prepare the jalapeño by removing the stem, and seeds as desired to reduce the spiciness, then chop finely. Drain the lima beans. Peel and finely chop the garlic and the onion. ||

Step 3:

Slice the beef tenderloin tips into fine strips and season with salt and pepper to taste. ||

Step 4:

In a pan, heat 2 tbsp. oil and fry the beef tenderloin tips at a high temperature for 1 minute. Then take them out of the pan and reduce the heat. ||

Step 5:

Add the sweet potato cubes to the same pan and sauté for 5 minutes at a medium temperature. Add in the baby corn, jalapeño, onion and garlic and fry for another 2 minutes. ||

Step 6:

Add in the puréed tomatoes, cumin, and ¾ cup water, season with salt and pepper to taste, and simmer for 15 minutes at a medium temperature. ||

Step 7:

In another pan, heat up ¼ cup of oil to a high temperature and fry the sweet potato slices over high heat for approximately 3 minutes until crispy, turning occasionally. Drain on paper towel and season with salt. ||

Step 8:

Add the beef tenderloin tips, the lima beans, and 2/3 of the cilantro into the pan with the sweet potatoes and mix thoroughly. ||

Step 9:

Serve the chili con carne in a bowl with the sweet potato chips, garnishing with the remaining cilantro. ||