Summary

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

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Instructions

1. 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.
2. 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.
3. After the chili is in the plates, I still add a spoonful of yogurt to each plate to complete the flavor.
4. There is also cognac rice.