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Minced meat sauce with poblano chilies

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Ingredients for 4 servings:

  • 1,000 g minced meat, mixed
  • 1 can chili pepper(s), pickled (Poblanos, slightly hot, spice level 3, 430 g)
  • 120 g bacon, cut into thin strips
  • 3 m.-sized onion(s)
  • 2 garlic cloves
  • 3 tbsp Balsamic vinegar, dark
  • 2 cans of tomatoes
  • 1 tbsp coconut oil
  • 2 red chili peppers
  • ½ tsp cumin powder
  • 2 tbsp mustard (e.g. Löwensenf)
  • n. B. Pfeffer
  • 1 bunch arugula

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Heat the oil in a deep pot and brown the ground beef. Drain the poblanos and cut into pieces. Reserve 150 ml of the liquid. Finely dice the onions and garlic. Slice the red chilies into rings. When the ground beef is brown and crumbly, add all ingredients except the arugula. Also add the reserved liquid from the poblanos. Simmer for about 1 hour. Top with some arugula before serving. Tip: It tastes even better reheated.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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