Summer Chilli in Dutch Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg minced meat, mixed
- 3 onion (s)
- 5 clove (s) garlic
- 2 bell pepper (s)
- 1 packet mushrooms, approx. 400 g
- 1 tube tomato paste
- 2 packs tomatoes, sieved, 500 g each
- 2 cans tomatoes, peeled, 400 g each
- 2 cans corn, 330 g each
- 4 cans kidney beans, 00 g each
- 1 salted lemon (s), finely chopped
- salt and pepper
- Cayenne pepper
- Paprika powder, hot as rose
- chilli pepper (s)
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Chop the onions and sauté them in oil in the Dutch oven. Add the minced meat and fry properly. Chop the garlic, mushrooms and peppers, add and fry.
- Season to taste with the spices. Add tomato paste and fry everything a little longer. Then add the remaining ingredients and simmer for at least 1 hour, the longer it steeps, the better.
- Tip for making the salt lemons:
- For the salted lemons, wash the lemons with hot water, rub dry and cut each lemon four times lengthways or cut into quarters. Grate some sea salt into the slots or place the quarters in a mason jar and sprinkle with salt. Add lemon juice and pour boiled water over everything until the lemons are completely covered with liquid. Close the mason jar and let the lemons soak for at least 3 weeks at room temperature.
- The lemons last forever and you can use them for anything.
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