John Myers
Ingredients for 6 servings:
- 1 kg minced beef
- 2 m.-large Pepper, red
- 1 large red bell pepper(s)
- 1 small chili pepper(s), red, fresh
- 2 large onions
- 4 cloves garlic, fresh
- 3 large cans of tomatoes
- 1 small can of corn kernels
- 3 small cans of kidney beans
- some Worcestershire sauce
- 1 tsp, heaped cumin, ground
- some chili, from the mill or chili powder
- some oil
- 1 pinch of cayenne pepper
- Salt
- 1 stalk(s) cinnamon
- 250 g cheese, grated (Gouda, Mozzarella)
- possibly Tabasco
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Also ideal as a party pot
Chop the onions, garlic, chili peppers, and, for those who can’t get enough heat (but only for the really hardy ones), the chili pepper(s) as finely as possible. Heat the oil and let the onions and garlic become translucent. Now add the chili peppers and, if desired, the chili peppers, and sauté briefly. Then add the ground beef, fry until well crumbled, and season with Worcestershire sauce, caraway, cayenne pepper, salt, and the chili (milled or ground). I personally tend to be a bit cautious here! You can always add more seasoning later! Meanwhile, chop the canned tomatoes into small pieces with a knife and remove any remaining skins and stalks. Drain the kidney beans and corn. When the ground beef is nicely browned, add the tomatoes, kidney beans, corn, and cinnamon stick and stir well. For anyone wondering: The cinnamon gives the chili a special something. Now simmer the chili on low heat for at least 2 to 3 hours. The longer, the better it tastes. Finally, stir in the grated cheese and season to taste. If the chili still isn’t hot enough for someone, a quick dash of Tabasco can help. We usually serve it with baguette and maybe a salad.
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