Mexican chili con carne isn't a light and dietetic dish. But after groats, salads and porridge my family demands something unhealthy. In order to stave off a rebellion against healthy food, I sometimes give in and serve something like hot dogs, hamburgers or pizza. Today I chose chili con carne, but in my version I added thin, sliced sausages instead of minced meat. Baked circles of tortilla are an excellent ingredient of this yummy dinner. All appetites were satisfied, so tomorrow we will go back to rolled oats and kale crisps .

Ingredients
1 tin of tomatoes
1 small chili pepper
2 cloves of garlic
1 onion
1 tablespoon of butter
2 sprigs of rosemary
400g of thin sausages
1 tin of red beans
1 tin of sweetcorn
salt and pepper
grated cheese

tortillasBake the small tortilla circles in the oven, heated to 190C, for 5 minutes to make small boats for the chili con carne.
Melt the butter in a pan. Fry the sliced onion, garlic and chili pepper. Add the tomatoes, and rosemary and fry for 10 minutes. Remove the rosemary sprigs and blend the tomatoes to make a smooth sauce. Add the sausage slices, sweetcorn and red beans. Mix them in. Boil for a while. Fill the tortilla boats with the hot chili con carne and sprinkle with grated cheese. Serve at once.

Enjoy your meal!

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