John Myers
Ingredients for 4 servings:
- 500 g minced beef
- 500 g beef, 0.5 cm cubes
- 400 g tomatoes, peeled, diced, from the can
- 1 green bell pepper(s), cut into diamonds
- 100 g chili pepper(s), green, chopped, pitted
- 2 tbsp tomato paste
- 2 tbsp chili sauce
- 1 tsp oregano, shredded
- 1 tsp thyme, shredded
- 2 tsp cumin
- 1 tsp caraway seeds, ground
- 2 tsp sweet paprika powder
- 2 tsp brown sugar
- 2 bay leaves
- 4 onions, diced
- 4 cloves garlic, crushed
- 1 cup tequila, or more
- e.g. bacon, diced
- salt and pepper
- 500 ml broth
- chili powder
- Cinnamon
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Place diced bacon in a small amount of oil or butter in a large, cold pot and fry. Add the onions and sliced chilies. Briefly roast the bay leaves and herbs (just after the onions). At the same time, sear the meat in small batches (in a separate pan). Add everything to the pot. Deglaze with tequila. Add everything except the bell pepper. Add the bell pepper, sliced into diamond shapes, to the pot about 30 minutes before serving. Season to taste with the spices, especially the chili. Like any stew, it tastes best reheated, so it’s great to make the day before. Unbeatable with buttered white bread. Follow with a shot of tequila to aid digestion.
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