Texan chili casserole

Ingredients for 4 servings:

• 400 g chicken
• 3 chili peppers, fresh
• 2 large onions
• 2 garlic cloves
• 1 can of tomatoes (800 g)
• Salt and pepper, black
• 1 pinch(s) ground cumin
• 1 can corn kernels (400 g)
• 1 can kidney beans
• 2 tbsp tomato paste
• 2 red bell peppers
• 60 g butter, soft
• 3 tbsp breadcrumbs
• 3 tbsp Parmesan, grated
• n. B. Oil

Instructions

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

with chicken and parmesan crumbles

Finely dice the meat. Split open the chilies, remove the stems and seeds, wash, and finely chop. Peel and dice the onions and garlic. Brown the meat in a little oil and remove from the pan. Sauté the onions in the frying fat until translucent and press in the garlic. Add the chilies and fry briefly. Add the tomatoes and their juices, crush them, season with spices and tomato paste, and simmer uncovered for 15 minutes. Preheat the oven to 225°C. Rinse and drain the corn and beans. Stir into the tomatoes along with the meat. Bring to a boil, season to taste, and pour into the casserole dish. Finely dice the peppers and fry briefly in oil. Season with salt and pepper. Knead the butter, breadcrumbs, and Parmesan with a fork and crumble with your hands. Spread everything on the chili and bake in the oven (fan oven: 200°C) for about 15 minutes.