Chilli with meat

I usually cook chilli con carne in a cauldron and the task of making it into a family portion was quite difficult. I originally wrote the recipe for Jager stores and they also published it in the catalog. You can of course simplify it a bit and use ground cumin instead of roasting the grains, for example. Just don't forget the chilli. Otherwise, there are as many recipes as there are cooks. Bon appetit!

Ingredients:

• 0.8 kg finely chopped beef
• 4 onions
• 3 cloves of garlic
• 1 red pepper
• 400 g cooked red kidney beans
• 3 tomatoes
• 300 g of mashed peeled tomatoes
• 100 g cooked sweet corn kernels
• fresh chili
• dark beer
• 2 teaspoons red sweet pepper powder
• 1 teaspoon cumin seeds, dry roasted
• 1 teaspoon coriander seeds, dry roasted
• salt, pepper, bay leaf
• 2 pieces of dark chocolate
• cinnamon bark
• homemade lard
• Chili Frik Bomb Zero sauce

Procedure:
Finely chop the onion and fry in homemade lard until soft and brown. Add chopped garlic, paprika powder, dry roasted coriander and cumin seeds and mix. Add the beef cut into small pieces. Fry the meat until nicely browned. Then add finely chopped red pepper, diced parsley and chili. Fry everything together for a while and then add the pureed pelata, dark beer and season everything with salt, pepper and bay leaf. Cook for an hour to an hour and a half on low heat until the meat is tender and the ingredients combine. Add a little water if necessary. Then add the boiled beans, boiled sweet corn, 2 pieces of dark chocolate and cinnamon bark and cook for about 15 to 20 minutes. To top it off, season with Chili Frik Bomb Zero sauce 🙂