Chili Con Carne in Dutch Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon olive oil
- 1 large onion (s)
- 2 cloves garlic)
- 250 g round beef
- 250 g beef oulash
- 2 tablespoon tomato paste
- 1 can tomato (s)
- 150 ml malt beer
- 150 ml coffee, stronger
- 250 ml chicken broth
- 1 tablespoon chili powder
- 1 tablespoon cocoa powder, unsweetened
- 1 teaspoon oregano
- 0.5 tablespoon ½ cumin
- 0.5 teaspoon ½ coriander
- 2 chilli pepper (s)
- salt and pepper
- 2 large cans kidney beans
- 1 can corn
- 20 cl whiskey
Print Recipe
Pin Recipe Instructions
- Glow through about 25 briquettes in the chimney starter and distribute them under the Dutch Oven. Heat up for about 10 minutes. A lot of heat is needed!
- Finely chop the onions and garlic and fry them with the minced meat and the beef cut into pieces in oil for about 10 minutes. Deglaze with whiskey. Stir in sugar, chili powder and tomato paste, the sugar should caramelize. Deglaze with malt beer, chicken stock, canned tomatoes and coffee, add the spices, chilli and cocoa and simmer for 45 minutes.
- To do this, place about 6 briquettes under and 12 over the Dutch Oven.
- Add the drained beans and corn and simmer for another 30 minutes over a medium heat.
- Season with salt, pepper and chilli.
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