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| 2 Esslöffel | olive oil |
| 1 1/2 x ca. 450 g | lean ground beef |
| 2 | onions chopped |
| 1 | cloves garlic crushed |
| 2 | Celery Stalks chopped |
| 2 Teelöffel | Hot chili powder |
| 1 Teelöffel | cumin seeds |
| 1 Dose | Tomatoes (14 oz) |
| 2 Esslöffel | tomato paste |
| 1 Dose | Red kidney beans, drained (15 oz) |
| | salt |
| | Steamed rice |
| | sour cream |
| | Diced avacado |
| | Onion sliced |
| | Fresh italian parsley sprig (opt) |
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Preheat oven to 350'F. (175'C.). Heat oil in a flameproof casserole dish. Add ground beef, onions, garlic and celery and fry gently 5 minutes, stirring occasionally.
Add chili powder and cumin and cook gently 2 minutes. Add tomatoes and break up with a spoon. Stir in tomato paste and kidney beans. Bring to a boil, stirring frequently.
Cover and bake in preheated oven 1 hour, stirring occasionally. Season mixture with salt. Spoon chili over individual bowls of rice and top each serving with sour cream, avacado and onion. Garnish with parsley sprig, if desired.
avacado discoloring, toss in lemon juice.
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