For the scalloped chili with potato slices, peel and slice the potatoes. Bring salted water to a boil and cook the potato slices for about 15 minutes and strain.
Peel and chop the onion. Fry the onion in hot oil, add the mince and fry. Add the tomato paste and chili and deglaze with 300 ml of water and the tomato pieces. Bring to a boil and simmer for 15 minutes.
Pour the corn and beans into a sieve, rinse well and drain. Add to the mince and simmer for 5 minutes. Season the chili with salt, pepper and sugar.
In a baking dish, alternate potato slices and the chili. Grate the cheese and mix with sour cream. Pour in blobs on the chili and bake the chili with potato slices in the oven at 170° C hot air for 15- 20 minutes.
Preparation Tip:
Serve with a crisp salad to accompany the chili with sliced potatoes.
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