John Myers
Goulash La Chili
The perfect goulash la chili recipe with a picture and simple step-by-step instructions.
- 1 kg Pork goulash
- 3 Onions
- 3 Garlic cloves
- 3 Bell peppers (red, yellow, green)
- 4 Cans Kidney beans
- 1 Can Corn
- 1 Can Pizza tomatoes
- 1,5 liter Vegetable broth
- 2 tbsp Tomato paste
- 1 tsp Harissa paste
- 1 a cup Cream
- Salt
- Pepper
- Chili powder
- Hot paprika powder
- Dried oregano
- Dried thyme
- Clarified butter
- Fry the goulash vigorously in clarified butter …
- Peel and dice the onions and garlic cloves and add to the meat.
- Clean the peppers, dice and add to the meat, sauté everything briefly at a high temperature.
- Stir in the tomato paste and harissa paste, season everything with salt, pepper, paprika powder, chili powder, oregano and thyme, pour in the vegetable stock and cook in a closed pot for approx. 60 minutes.
- Drain the kidney beans and corn in a sieve and add to the paprika meat with the pizza tomatoes and the cream, bring to the boil again, leave to stand for 10 minutes and serve with boiled potatoes, rice or baguette bread.
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