Bratwurst Chili
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g sausaes
- 120 g pork belly, smoked
- 1 can kidney beans (255 g drained weight)
- 0.5 can ½ corn
- 1 cup espresso
- 70 ml red wine e.g. Merlot
- 1 can tomato (s), chunky
- 0.5 teaspoon ½ soup seasoning
- 1 teaspoon, heaped tomato paste
- 2 tablespoon dark chocolate, alternatively cocoa
- some cumin
- some coriander, ground
- some cinnamon
- some oregano
- little salt (Society Garlic Salt) or Himalayan salt
- some chilli, fresh or flakes
- 4 leaves garlic, optional
Print Recipe
Pin Recipe Instructions
- Cut the pork belly into strips and the sausages into pieces.
- Fry the bacon in a large pan or cast aluminum pot without adding any additional fat. After a short time add the sausages and continue to fry. Stir every now and then. In the meantime, drain the corn and beans (add at the end). Put all other ingredients in the pot and, with the lid on, let it simmer very gently on a low level for approx. 20-30. Now add the beans and corn and simmer for another 5 minutes with the pot open.
- Serve with baguette.
- Tip: Let it steep for several hours, it tastes even better when warmed up.
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