Firehouse Chilli
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 vegetable onion (s)
- 2 cloves garlic, if possible fresh
- 4 tablespoon oil, mild
- 500 g minced meat, (beef
- 2 chilli pepper (s), red, fresh
- 2 bell pepper (s), green
- 2 teaspoons cumin
- 2 teaspoons paprika powder, noble sweet
- 1 tube tomato paste
- 1 can tomato (s), passed (tip: best from Cirio) 400g
- 0.5 liter ½ beer (Pils)
- 1 teaspoon sugar
- 1 teaspoon salt
- 400 g kidney beans
- N / A dark chocolate
- 1 cup espresso
Print Recipe
Pin Recipe Instructions
- Finely chop the garlic, dice the onions and peppers. Sear the minced meat vigorously in a large pan for a few minutes and add the vegetables 5 minutes before they are completely cooked. Add the tomato puree and tomato paste and simmer over low heat for 20 minutes.
- Pour in the beer and add the paprika and sugar. Let everything simmer with the lid on for another 30 minutes, then remove the lid and let it simmer until (depending on your taste) the amount of liquid is reduced accordingly. During this time season with the finely chopped, fresh chilies and salt (carefully dose the chillies so that they don`t get too hot). When the spices are all right, add one or two small pieces of dark chocolate and an espresso. (It sounds strange, but it gives the whole thing a wonderful taste and the finishing touch!). Only at the end add the cumin and the drained kidney beans and cover and keep warm over a low heat.
- Tip: tastes even better the next day!
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