John Myers
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Chilli Con Carne SoupGeniesser Style
The perfect chilli con carne soupgeniesser style recipe with a picture and simple step-by-step instructions.
- 500 g Beef, off your shoulder if you can
- Clarified butter
- 3 piece Onions
- 1 piece Chinese garlic
- 1 piece Green pepper
- 1 piece Red pepper
- 1 piece Peppers yellow
- 3 tbsp Tomato paste
- 1 Can Chopped tomatoes
- 750 ml Vegetable broth
- 750 ml Salt
- 1 tbsp Sweet paprika
- 1 tsp Chili powder .. for now !!!
- 1 tsp Sugar brown
- 1 tsp Ground cumin
- 100 g Fresh kidney beans
- 1 small box Corn
- 1 piece Chorizo sausage, spicy
- 50 g Chocolate 72% cocoa
- 50 g Cream
- Pul Biber to taste
- 1 a cup Sour cream
- Espelette pepper
the evening before
- Soak the kidney beans in the water overnight.
now it goes to the pot
- Briefly rinse the meat with cold water, pat dry and cut into approx. 1 cm cubes. Peel and finely dice onions and garlic. Halve and core the peppers and also cut out the white partitions and cut into bite-sized pieces.
- Heat the butter lard in a pan and sear the meat cubes in it, then park on a plate. Put some clarified butter in the same pan again and fry the onion, the garlic and the pepper pieces, then add the meat and the tomato paste, mix everything and then roast well.
- Now transfer the contents of the pan into a large saucepan. Then season well with paprika powder, chilli powder, sugar and cumin. Now add the tomatoes and vegetable stock. Drain the kidney beans and add them as well. Mix everything well and with the lid closed, let it simmer gently on a low heat for a good hour.
- In the meantime, roughly cut the chocolate and chill. Drain the corn and rinse with cold water and drain. Cut the chorizo into thin slices and then cut them in half.
- Add the corn and chorizo about 10 minutes before the meat is done. Then season the soup again with salt, paprika and Pul Biber to taste. At the very end, fold in the chocolate and round off with a small dash of cream.
- Put the finished chilli con carne in soup bowls, garnish with a dollop of sour cream and Espelette pepper and ….. enjoy your meal …..
- The recipe has been read, I hope ;-)))) Now I would be very happy if you would also leave a comment. For example, I’m interested in whether you might know something different? whether you liked it the way I cooked it or whether it is not your taste at all. It would be very nice if I could find out, because that’s the only way I can improve.
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