John Myers
Ingredients for 6 servings:
- 3 large onions
- 3 bell peppers, mixed, colorful
- 2 cans of tomatoes (pizza)
- 2 cans kidney beans
- 1 can of corn
- 3 thick carrots
- 750 g minced beef
- ½ jar chili pepper(s) (jalapenos), sliced, or less to taste
- 500 ml broth
- 2 small chili peppers, pitted
- Salt
- cumin
- Paprika powder
- Garlic
- Tomato paste
- 500 cl yogurt
- 500 cl low-fat curd cheese
- 1 cucumber(s)
- 3 garlic cloves
- 3 tbsp olive oil
- salt and pepper
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours
vegetable, spicy and with extra tzatziki
Sear the ground beef in a little oil and then add it to the large pot. Finely chop the onions (I usually use a bunch of spring onions and a few shallots), fry briefly, and add them to the pot. Add the pizza tomatoes, broth, and seasonings and simmer. Quarter the carrots lengthwise and cut into thick slices. After half an hour of cooking, add the carrots. Cut the bell peppers into pieces and add them to the pot along with the corn, beans, and jalapenos. After another 15 minutes and another seasoning, the chili is ready. The tzatziki can be made the day before; it will infuse better then. To do this, mix the yogurt and quark in a bowl with the olive oil, salt, and pepper. Crush the garlic cloves and stir in. Cut the cucumber (or perhaps only half of a large one) into roughly 1 mm thick slices, then cut these into equally thin sticks. Add, stir well, and let it simmer for a while. Once you’ve poured plenty of hot chili onto your plate, we top it with two large spoonfuls of tzatziki. Depending on your preference, you can stir it into the chili or add a dollop to each spoonful of chili you eat. My kids love it – less spicy, of course, so without the jalapenos. Tip: You can also serve it with flatbread or simply add 600g of diced potatoes to the pot along with the carrots. The chili is also quite filling on its own.
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