Chili Con Carne peruviana

In Mexico, the chilli is often prepared with tomatillos (Physalis philadelphica), which ensure the creaminess and the unique taste (sweet and sour). Since these are often difficult to get here, I used the commercially available Physalis peruviana for this traditional chilli. Tomatoes do not necessarily belong in a chili, but this is controversial and is simply a matter of taste. Here I show how it works without it.

To save time and energy, I prepare the chilli in a pressure cooker. It can also be cooked in a normal pot without further ado, but this changes the stewing times.

Base spice for chilli

Finely chop the garlic and onion, core the chili peppers and cut into strips. Quarter the physalis. Wash the beans and drain them (500 g black beans and 250 g kidney beans, drained).

Roast the onion and gradually the chillies and finally the physalis and garlic.

Deglaze with 2 dl water. Close the pressure cooker and let it "rise" once.

Mix in 2 tablespoons of the chilli spice and heat again.

Let the pressure valve "rise" approx. 2-3 times until the mixture, especially the onions, is soft.

Now sear the meat and heat it together with the vegetable mixture (add a little water if necessary) in the pressure cooker (approx. 2 times).

Mix in the rest of the chilli seasoning and sugar, then add the drained beans.

Approx. Let simmer for 10 minutes and season with salt and pepper.

Depending on the type of chilli used, the degree of spiciness can be controlled. For children, I only recommend using sweet chillies.