Texas Chili Con Carne
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef, e.. from the le
- 200 g bacon, (pork belly)
- 1 vegetable onion (s)
- 2 hot peppers, red
- 2 cloves garlic)
- 2 teaspoons paprika powder, hot
- 1 can kidney beans, 425 g EW
- 1 can tomato (s), diced, 425 g EW
- 1 small Can corn
- 200 g sour cream
- 4 tablespoon oil or lard
- 400 ml meat broth
- 150 ml white wine
- 2 teaspoons cumin
- 2 teaspoons oregano, chopped or rubbed
- 2 tablespoon tomato paste
- 75 g dark chocolate
- salt and pepper
- Chilli from the mill
Print Recipe
Pin Recipe Instructions
- Cut the beef and pork belly into 1 cm cubes. Dice the vegetable onion (not too fine), score, core and finely chop the red pepper.
- Sear the meat in several portions in 2 tablespoons each of hot oil or lard, season with salt, pepper and hot paprika powder, remove and set aside, save the frying fat.
- Put 2 tablespoons of oil or lard in a large saucepan and sauté onions, peppers and crushed garlic cloves. Add the cumin, tomato paste and oregano and roast briefly, then add the frying fat from the meat. Add the meat, the tomatoes (possibly with a little juice), the meat stock and the white wine and bring to the boil. Cover and simmer over low heat for 1 ½ hours.
- Then drain the kidney beans and corn and add. Add the chocolate in pieces and bring to the boil again briefly. Season well with salt, pepper, paprika and chilli. Stir in a little sour cream and then serve decorated with another dollop of sour cream and a little paprika powder and oregano leaves.
- White bread or pita goes well with it.
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