Chili À La Uschi

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 2 hrs
Total Time 2 hrs 40 mins
Course Main Course
Cuisine European
Servings (Default: 10)

Ingredients

  • 2 tablespoon palm fat
  • 3 large onions, finely chopped
  • 4 cloves garlic, finely diced
  • 1 leek, cut into small pieces
  • 1 carrot (s), finely chopped
  • 1 red pepper (s), finely chopped
  • 1 kg minced beef
  • 500 g beef, for oulash, very small cubes
  • 2 cans tomato (s), diced
  • 1 packet tomato (s), happened
  • 1 tube tomato paste, double concentrated
  • 2 tablespoon sauce, (gypsy sauce)
  • 200 ml port wine
  • 1 cup espresso, or strong coffee
  • 1 tablespoon cocoa powder, unsweetened
  • 2 ribs chocolate, dark at least 70%, or block chocolate
  • 1 tablespoon cane sugar
  • 300 ml vegetable stock
  • 1 chilli pepper (s), without seeds
  • 1 teaspoon oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon, leveled allspice
  • 1 teaspoon, leveled coriander
  • 1 tablespoon, leveled pepper, Parisian
  • 1 tablespoon paprika powder, hot
  • 1 tablespoon paprika powder, noble sweet
  • 2 tablespoon goulash spice
  • 1 teaspoon, leveled chili powder
  • Cayenne pepper, to taste
  • 3 cans kidney beans
  • 1 can corn
  • Salt and pepper to taste
  • possibly Sambal Oelek, or Tabasco to taste
  • 2 tablespoon sour cream
Chili À La Uschi
Chili À La Uschi

Instructions

  1. Heat the fat in a high saucepan and sweat the onion and garlic cubes in it. Then add the chopped beef cubes and the minced meat and stir until the meat is no longer red. One after the other, add the leek, diced carrots, the diced sweet peppers and the whole chilli pepper, stir everything well and then stir in the tomato paste and roast it a little, deglaze with port wine and pour on the canned tomatoes, the tomato sauce and the stock. Add all the spices, as well as espresso, cocoa powder and the cane sugar and cook everything for about 1 1/2 hours, stirring regularly at a moderate temperature.
  2. Add the drained beans and corn and let simmer gently for another 20 minutes. Season to taste with salt and pepper.
  3. At the very end, stir in the 2 pieces of dark chocolate and the sour cream. If you love it particularly spicy, you can add sambal olek or tabasco to your taste. The chilli tastes best when it is warmed up!
  4. Fresh baguette or rice go very well as a side dish!

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