Mexican Meat Pot

Summary

Ingredients

• 2 onions)
• 4 clove (s) garlic
• 300 g round beef
• 4 celery stalks (approx. 250 g)
• 1 red pepper (s)
• 1 can kidney beans (425 ml)
• 1 can corn (425 ml)
• 1 can tomatoes, chunky (425 ml)
• some coriander and parsley
• 1 tablespoon flour
• Chili powder or cayenne pepper
• salt and pepper
• Paprika powder, noble sweet

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Instructions

1. Cut the onions, garlic, celery, and red pepper into cubes. Rinse and drain the kidney beans and corn in a colander.
2. Heat oil in a large pan over medium-high heat. Add the ground beef and cook for 3-4 minutes, breaking it up as it cooks, until browned.
3. Add the onions, garlic, celery, and red pepper to the pan. Cook for 2 minutes, stirring often.
4. Sprinkle the flour over the mixture and stir well. Cook for 1 minute.
5. Add 300 ml water and bring to a simmer over medium heat. Cook for 5 minutes.
6. Add the canned tomatoes with their liquid, drained kidney beans, and drained corn. Stir well.
7. Season with paprika powder, salt, pepper, and chili powder or cayenne pepper to taste.
8. Finely chop the coriander and parsley, and stir into the pot. Simmer for 2 minutes and serve.