Texas – Chili
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g minced beef
- 1 vegetable onion (s)
- 2 hot peppers, (red)
- 6 tablespoon olive oil
- salt and pepper
- 2 teaspoons paprika powder, (hot as rose)
- 2 teaspoons cumin, (ground)
- 2 tablespoon tomato paste
- 2 tablespoon oregano, (freshly chopped - or 1 teaspoon dried oregano)
- 1 can tomato (s), (425 g weight + the juice)
- 400 ml meat broth
- 1 can kidney beans, (425 g weight)
- 2 clove (s) garlic, (more or less to taste)
Print Recipe
Pin Recipe Instructions
- Peel the vegetable onion and garlic and cut both into fine cubes. Score the peppers with a knife to remove the stones. (Be careful not to get your fingers in the eyes). Chop finely and first add only half a diced pod. Season to taste carefully. Better to add more of it little by little - depending on your own taste.
- Sweat everything together in 4 tablespoons of oil and season with paprika powder and cumin. Deglaze with the meat stock and add the tomato paste and canned tomatoes with their juice. Let simmer for 1 hour. Only then add the beans. Only at the end add the freshly chopped oregano (or alternatively dried).
- Serve with bread and a cool blonde.
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