Summary

Ingredients

• 3 tablespoon olive oil
• 2 vegetable onion (s), diced
• 2 bell peppers, green, pitted and diced
• 5 clove (s) garlic, chopped
• 1 tablespoon salt
• 2 kg beef, (shoulder) cut into 15; cm cubes
• 2 bay leaves
• 2 sticks cinnamon, each 10cm
• 3 tablespoon chili powder (New Mexico chili) alternatively 2 ground ancho chili OR:
• 3 tablespoon paprika powder, noble sweet
• 1 tablespoon chilli (chipotle), ground OR:
• 0.5 teaspoon ½ paprika powder, Spanish smoked AND:
• 0.5 teaspoon ½ cayenne pepper
• 1 tablespoon ground cumin
• 0.5 teaspoon ½ clove (s), ground
• 330 ml beer, malty (dark or amber ale)
• 1 ½ liter beef broth
• 2 small Can (s) kidney beans
• 1 medium onion (s), red, finely diced
• 500 g cherry tomato (s), quartered
• 1 bunch coriander greens
• 1 lemon (s), (juice)
• 250 g sour cream

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Instructions

1. The special chilli varieties give it a very special taste. The chipotles in particular give them a slightly smoky taste and a fine sharpness. It is worth it! The replacement is just a tired copy.
2. In a large pan, sauté the onions in the oil until they turn translucent, add the garlic and paprika, continue to roast, stirring occasionally, until everything is lightly brown (approx. 20 minutes in total). Add salt and set aside.
3. In a large Dutch oven, fry the meat in portions in the remaining oil until it is well browned. Take out meat. Put the onion and paprika mixture in the roasting pan, stir in the spices and roast briefly until everything is well coated and smells nice. Deglaze with the beer and reduce by half. Put the meat back into the saucepan with the juice, add the beef stock and bring to the boil. Simmer over a low heat for at least 3 hours, leave the lid slightly open. Stirring occasionally. When the meat is so soft that you can cut it up with a spoon, fish out a few cubes, fray well on a plate and put back in the pot, this will thicken the chilli a little.
4. Drain and rinse the beans, heat briefly in a saucepan with a little water. Mix the tomatoes with the coriander greens and lemon juice, season with salt. Serve beans, tomatoes, diced red onions and sour cream in small pots to go with the chilli.
5. Everyone gets a serving of chilli and can be topped with beans, onions, tomatoes and sour cream to taste.
6. It tastes even better when it is warmed up!