Hot Chilli Without Beans
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g minced meat, mixed
- 2 bell peppers, finely diced
- 2 carrots, peeled and grated
- 1 large onion (s), finely diced
- 2 cloves garlic)
- 500 g tomatoes, chunky
- 1 packet tomatoes, happened
- 1 teaspoon chili powder
- 2 teaspoons paprika powder
- 200 ml chicken broth
- 1 teaspoon sugar
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Sear the minced meat in a non-oiled pan until it is crumbly and brown on all sides. Salt and pepper. I am not frugal with salt because minced meat literally eats up salt. I can do without the oil because the mixed minced meat contains enough fat to fry. Then keep warm in the oven.
- Fry the carrots, peppers, onions and garlic in a large saucepan with oil for about 5 minutes, then add the spices. Add the tomato pieces and the strained tomatoes, now add the sugar and the chicken broth. Bring to the boil and then simmer over a low heat for approx. 15 minutes without the lid. Then add the minced meat, bring to the boil again and simmer again for 5 minutes. Season again to taste, usually I add more chilli, salt, sugar and paprika powder, but that depends on the taste.
- After the chili is in the plates, I still add a spoonful of yogurt to each plate to complete the flavor.
- There is also cognac rice.
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