Baran's Kitchenversum
Baran's Kitchenversum
| Ingrediences | |
|---|---|
| 500g | beef cut suitable for cooking (top round/topside/rump cap) |
| 3 | bell peppers |
| 1 | onion/ bunch of escallions |
| 2 | cloves of garlic |
| 1 tbsp | cumin |
| 1 tbsp | paprika (spicey) |
| 2-4 | chilies (dried or fresh) |
| 2 tbsp | tomato paste |
| 400-600ml | beef stock |
| 400g | crushed tomatoes/fresh tomatoes diced |
| 400g | black beans/ kidney beans |
| 300g | corn (pre-cooked) |
| 1-2 rows | bitter chocolate |
| for serving | |
| sour cream | |
| 1 bunch | of coriander leaves |
| goes with rice and bread | |
Variation of many recipes for chili con carne. Chose the kind of meat to your liking, different people like different styles.
Dice (green) onions, garlic and bell peppers.
Cut the meat to bite size pieces.
Preheat a dutch oven or heavy pot. Sear the meat on all sides. Remove from pot.
Add the vegetables and saute them until softened.
Add the spices to toast, then add tomato paste and a pinch of sugar.
Deglaze with fond and crushed tomatoes.
Leave bubbling on low heat for around 2h or until the meat is tender to your liking.
For the last 20 minutes add beans, corn and chocolate. Check for salt.
In the meantime prepare rice if so desired.
Serve with rice/bread/tortilla and a heap of sour cream and a few coriander leaves.