Okra Chili

Ingredients for 6 servings:

• 1 tbsp cumin
• 1 tbsp coriander seeds
• 1 tbsp garlic powder (or dried flakes)
• 2 tsp, heaped paprika powder
• 1 tbsp chili flakes, dried
• 2 tbsp oil
• 1 kg minced beef
• 1 bottle of dark beer (330 ml)
• 1 large onion(s)
• 4 cloves garlic
• 1 red bell pepper(s)
• 500 g okra, fresh
• 1 chili (chipotle – smoked), dry or canned (alternatively fresh red chilies))
• 1 can tomato(s), chopped (400 g can)
• 500 ml beef broth
• 1 can kidney beans, red (400 g can)
• 1 bunch of coriander leaves
• n. B. Salt
• n. B. Pepper, freshly ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

hearty chili for okra lovers

To make the spice mix, finely grind the cumin and coriander seeds in a mortar and pestle, then mix with the other spices in a small bowl. Heat 1 tablespoon of oil in a large skillet over medium heat, then add the ground beef and cook, stirring, until any liquid has evaporated and the meat is browned. Drain the liquid fat from the ground beef and deglaze the pan with half of the bottle of beer. Peel and dice the onion, peel and chop the garlic, wash, deseed, and dice the bell pepper, and wash, trim, and cut the okra into approximately 1 cm pieces. Fry everything in a (large) pot with the second tablespoon of oil over medium heat. Then sprinkle over the spice mix and the chopped chipotle chilies (or red chilies) and stir well. Deglaze everything with the remaining beer. Add the browned ground beef and mix everything well. Now add the drained canned tomatoes and beef stock and bring everything to a boil. Now cover the pot and reduce the heat to a gentle simmer. In the meantime, wash the coriander, separate the leaves from the stems, and set both aside. After about 1 hour, add the drained kidney beans and coriander stems to the pot and continue simmering for about 30 minutes. Season the chili with salt and black pepper to taste. Serve the chili in deep bowls and sprinkle with the chopped coriander leaves. We think good rustic bread goes best with it.