Summary

Ingredients

• 2 tablespoon fat for frying (sunflower oil or clarified butter.)
• 200 g bacon or other bacon
• 2 onions)
• 8 cloves garlic
• 2 tablespoon tomato paste
• 1 cl whiskey (Bourbon, under no circumstances Scotch or Irish whiskey!)
• 1 cup espresso or
• 1 cup coffee, boiled, small cup
• 1 ½ liters water and
• 3 cubes meat broth or
• 1 ½ liter meat broth, self-cooked
• 500 ml tomato (s), passed
• 2 teaspoons paprika powder, noble sweet
• 1 teaspoon chili powder or cayenne pepper
• 0.5 teaspoon ½ ground cumin
• 0.5 teaspoon ½ caraway powder
• 0.5 teaspoon ½ coriander, ground
• 0.5 teaspoon ½ ginger, ground
• 0.5 teaspoon ½ cocoa powder
• 1 teaspoon oregano, dried and grated
• 0.5 teaspoon ½ basil, dried and rubbed
• 2 bay leaves
• 1 pinch (s) black pepper from the mill
• 4 potato (s)
• 1 can kidney beans
• 1 can beans, white
• salt
• sugar
• Chilli powder
• some whiskey (bourbon) to taste
• possibly balsamic vinegar, red

Print Recipe Pin Recipe

Instructions

1. First dice the bacon and onions and cut the garlic into small pieces. Leave the bacon in a saucepan with a little fat, remove it, pour off the excess fat and let the bacon drain on a paper towel.
2. Put some fat back into the saucepan and sweat the onions until translucent, then add the garlic towards the end. Put the bacon back in the saucepan and stir in the tomato paste. Now deglaze the whole thing with bourbon. Let it boil down a little and add the espresso.
3. Pour the whole thing with water or meat stock and the tomato strains and bring to the boil. Then add the bouillon cubes (if you are not using a home-cooked meat bouillon) and the spices. Let everything boil for a good hour, until some of the water has evaporated and the ingredients are all nice and soft.
4. After this time, dice the potatoes and let simmer for about 15-20 minutes. At the end, drain the beans and add them. Season the soup with salt, sugar, chilli and bourbon and bring to the boil again.
5. Tip: If the tomatoes don`t have enough acidity, you can add a little red balsamic vinegar. This also brings a very fine barbecue aroma into play. Liquid smoke supports the bourbon aroma, but is very careful to dose. This goes well with corn flatbread, salted tortilla chips or just plain white bread.