Dutch oven

Ingredients for 6 servings:

• 1 kg minced meat
• 3 bell peppers, colored or single-colored
• 1 can pineapple
• 1 jar onion(s) (shell onions), drained, halved
• ½ kg vegetable onion(s)
• ½ cup crème fraîche
• ½ can corn
• 3 bottles of chili sauce (barbecue sauce)
• salt and pepper
• chili

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut the peppers into bite-sized pieces and the onions as desired (e.g., into rings, half rings, or quarter rings). Drain the pineapple, shallots, and sweetcorn. Season the minced meat with salt, pepper, and chili to your liking and your own taste for spice, and brown it in a pan. Then add the peppers and onions and stir in, then simmer over medium heat until soft. When the peppers and onions are soft, add the pineapple, shallots, and sweetcorn and stir in. Simmer for a few minutes longer. Then stir in the chili sauce (make sure it reaches the desired consistency; three bottles are usually enough to avoid it becoming completely soupy) and continue cooking for a few minutes over low heat. Finally, stir in about 1/2 cup of crème fraîche.