Chili Pot Alla Uschi
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 20 g lard
- 1 carrot (s), grated
- 1 small Can / s tomato paste
- 3 onion (s) (vegetable onions), thick
- 1 kg pork, neck / comb
- 1 glass red wine
- 5 sausages, sausages or kabanos
- 4 cloves garlic
- 3 cans tomato (s), pizza tomatoes a (400g)
- 400 g beans, reen, (reen beans)
- 1 can kidney beans, (425g)
- 1 can beans (chili beans, 425g)
- 1 can corn
- 3 bell peppers, red, yellow, green
- 2 teaspoons caraway seeds
- 3 bay leaves
- 1 teaspoon thyme
- 1 teaspoon savory
- 750 ml meat stock
- salt and pepper
- Chili powder, to taste
Print Recipe
Pin Recipe Instructions
- Drain the lard in a large saucepan and fry the grated carrot and tomato paste. Halve the onion, cut into thin slices and gargle with.
- Fry the diced pork in a pan and add to the onion mixture. Deglaze everything with 1 glass of red wine. Top up with meat stock. Add the bay leaves, thyme, caraway seeds and savory.
- Add the green beans and the peppers cut into strips and simmer everything for about 20 minutes over a low heat.
- Then pour the kidney beans onto a sieve, drain and rinse. Add with the chili beans (with liquid) and corn.
- Cut the sausages into thick slices and add them to the soup. Season with chilli to taste and continue to simmer.
- Finally, season again with pepper, salt and more chilli.
- You can take fresh chilli peppers, cut open, remove the seeds and cut into fine strips. Then add it with the broth.
- I use fresh, dried chili peppers when I don`t have them, which I grind in a grinder like a regular salt or pepper grinder.
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