Choice Chili With pepper foam and fried corn

Chili with pepper foam and fried corn

500g ground beef
15g rapeseed oil
  salt, pepper
2 medium onions
1 garlic clove
1 carrot
1 chili
1 yellow bell pepper 
 3tbsp paprika
 4 medium tomatoes
 300ml vegetable stock
 80g cooked kidney beans
  basil, chives, thyme 
 2 small green bell peppers
  olive oil 
 2 raw corn cobs 
 100ml vegetable stock
 4 peppercorns
 a little lecithin powder (2 g) or soy drink (10 g) 

 

  • Peel and dice the carrots, peel and chop the onions and garlic. Wash and dice the tomatoes and yellow bell pepper. 
  • Cut 1 corn cob into 4 equal pieces and cook in salt water until tender.
  • Marinate the small green bell peppers with a little olive oil, salt and pepper and grill in a grill pan.
  • Finely chop the herbs. 
  • Heat the olive oil in a pan and sauté the onions, garlic, and carrot. Add the meat and sauté, then add the tomatoes and yellow bell pepper. Sprinkle with the paprika and sauté a little longer.
  • Add the vegetable stock, season with salt and pepper, and cook until the vegetables are tender. Fry the corn cobs in a little butter then sprinkle with chopped herbs and a little salt. 
  • Put the vegetable stock in a measuring jug with the lecithin or soy drink and peppercorns and use a hand blender to mix to a foamy texture. 

 

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