Chili goulash tortellini pot

Ingredients for 6 servings:

• 5 onions
• 3 cloves garlic
• 2 Habanero peppers
• 4 jalapeños
• 3 sprigs rosemary
• 1 ¼ kg goulash meat (half beef, half pork)
• 4 tbsp olive oil
• 3 bay leaves
• Salt
• Black pepper, freshly ground
• Paprika powder, sweet
• Sugar
• Cinnamon powder
• 2 tbsp tomato paste
• 500 ml red wine, dry
• 1 liter beef broth
• 2 packs of tomatoes, pureed (500 g each)
• 350 g dried tortellini with cheese filling (e.g. from Barilla)
• 1 can kidney beans (400 g)
• 1 can white beans (400 g)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Peel the onions and garlic cloves. Dice the onions and chop the garlic cloves. Clean the chili peppers and slice or chop them into fine rings (deseeding them first if necessary). Rinse the rosemary and shake dry. Rinse the goulash, pat dry, and chop it into smaller pieces if necessary. Heat 3 to 4 tablespoons of olive oil in a large casserole dish and brown the goulash in batches, stirring occasionally. Add the onions, garlic, chili, 2 sprigs of rosemary, and the bay leaves and fry briefly. Season with a little salt, several turns of freshly ground black pepper, some sweet paprika, a little sugar, and a pinch of cinnamon. Then add the tomato paste and sauté briefly. Deglaze with the red wine, beef broth, and passata; bring to a boil, then cover and simmer over low heat for about 1 1/2 hours. Then add the tortellini, bring back to a boil, and then cover and simmer for about 10 minutes. Pick off only the bottom needles from the remaining rosemary sprig, finely chop, and set the sprig aside. Pour the kidney beans and white beans into a sieve, rinse, and drain. Add to the chili and season to taste, adjusting the seasoning if necessary. Garnish the chili with the reserved rosemary sprig and chopped rosemary needles. Serve with fresh baguette and herb crème fraîche or sour cream.