South American Midnight Soup

Ingredients for 10 servings:

• 250 g minced meat, mixed
• 25 g palm fat
• 125 g sausage (mettwurst or cabanossi)
• 1 large onion(s)
• 2 garlic cloves
• 3 tbsp tomato paste
• 250 g bell pepper(s), green
• 1 can kidney beans (475 g)
• n. B. water
• ¼ liter red wine
• 2 cubes of stock
• Salt
• Sugar
• chili powder
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Brown the minced meat in the fat. Slice the sausage, roughly chop the onion, and halve the garlic cloves. Add everything to the minced meat and cook thoroughly. Add the tomato paste. Deseed and slice the bell peppers, add to the minced meat, and cook. Drain the beans (reserving the liquid) and add them. Make up the bean liquid to 1/2 liter with water and use it to deglaze the minced meat. Add the red wine and stock cubes, bring to a boil once, then simmer gently for 10 minutes. Season to taste with salt, sugar, chili powder, and sweet paprika.