Mexican hot pot

Ingredients for 6 servings:

• 500 g beef for cooking
• 50 ml oil, cold-pressed
• 3 m.-sized onion(s)
• 1 ½ liters of broth
• 100 g tomato paste
• Chili sauce or Tabasco
• 2 red bell peppers
• 1 can kidney beans
• 1 can of corn
• 125 ml sweet cream
• 2 tbsp flour
• 4 tomatoes
• 200 g sour cream
• salt and pepper
• Paprika powder, hot

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

not just a joyful midnight soup

Cut the beef into strips. Peel and dice the onion. Heat the oil, sear the meat, add the diced onion, and continue to fry until translucent. Deglaze with the broth and simmer for about 30 minutes. Meanwhile, slice the bell peppers, peel, and dice the tomatoes. Add the tomato paste and chili sauce to the soup. Add the bell pepper strips, kidney beans, and corn. Mix the flour with the sweet cream and add to the soup. Continue simmering until it thickens. Add the diced tomatoes. Bring the soup back to a boil and then season with salt, pepper, and paprika. Serve with the sour cream. Serve with fresh bread. Tip: If you don’t want to use fresh tomatoes (because it’s too much work), simply use diced tomatoes from a can. Measure the chili sauce carefully; it’s better to add more seasoning than to overdo it.