John Myers
Contents
show
Ingredients
- 2 Large onions
- 3 Garlic cloves
- 2 Chili peppers
- 1 Red pepper
- 1 Green pepper
- 4 tbsp Olive oil
- 500 g Ground beef
- 1 can Chopped tomatoes
- 250 ml Meatsoup
- 250 ml Strong red wine
- 1 tbsp Fresh thyme leaves
- Salt pepper
- 3 cans Kidney beans medium size
- 1 can Corn kernels
- Cayenne pepper
- Tabsaco
Instructions
- Peel and finely chop the onions and garlic. Halve the chilli peppers lengthways and remove the seeds (otherwise the chilli will be too hot), clean the peppers, cut everything into small cubes. Heat the oil in a large saucepan and fry the minced meat until it is "brown". Fry the onions and garlic briefly.
- Add the rest of the vegetables - except for the beans and corn - and chili peppers and sauté them as well. Pour in the broth and wine. Season well with thyme, salt and pepper. Bring to the boil once and simmer over a medium heat for about 30 minutes, stirring occasionally and trying now and then, if necessary, seasoning.
- Now add the beans and corn to the pot (along with the stock) and season again hearty and spicy. Now sprinkle the finely chopped parsley on top and serve with bread. P.S. Depending on the taste, the chili can be refined with a dollop of sour cream or créme fraiche, then it tastes a little milder
Nutrition
Serving: 100gCalories: 255kcalCarbohydrates: 0.2gProtein: 0.3gFat: 28.6g
