Achimios Chili Con Carne
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small Can (s) peas
- 1 small Can corn
- 1 can kidney beans
- 2 cans tomatoes, chunky
- 1 bottle chili sauce
- 500 g minced meat, half and half or beef
- 200 g Cabanossi or bacon
- 1 red pepper (s)
- 3 onion (s)
- 4 chilli peppers or hot peppers
- 4 cloves garlic
- 0.3 liters beef broth
- 4 tablespoon, heaped tomato paste
- Chili powder
- salt and pepper
- Paprika powder
- Cayenne pepper
- cumin
Print Recipe
Pin Recipe Instructions
- It is best to work with a frying pan and a large saucepan in which the chilli is simmering at the same time.
- First pour the bottle of chilli sauce into the pot, then add the peas and corn without the liquid, then add the peeled tomatoes to the pot, rinse the kidney beans beforehand and simmer them in the pot on a low flame. Also add the tomato paste and beef broth to the saucepan.
- Brown the minced meat in the pan while cutting the onions into half rings, the garlic and the chilli peppers, cut the cabanossi into slices and the peppers into small pieces.
- When the minced meat is ready, add to the other ingredients in the saucepan, then sauté the onions, garlic and chilli peppers in the pan, then put everything in the saucepan, finally fry the Cabanossi and the pepper pieces and then everything in the Pot. Season with the mentioned spices, depending on how spicy you like it, and let simmer for another half an hour.
- Baguette goes well with it, of course, but rice or noodles have also been eaten with it.
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