SERVING

for 4 persons

NUTRITIONAL VALUE (per portion)

517,9 kcal

37,4g protein

27,6g fat

22,8g CH

 

INGREDIENTS

4 tablespoons extra virgin olive oil (or lard)

600g freshly ground beef meat

2 medium red onions

3 large garlic cloves

2 red chili peppers

1 serving of good quality tomato puree (or 400g canned tomatoes)

250ml dry red wine

250ml chicken broth

sea ​​salt, freshly ground black pepper

1 level tablespoon ground caraway

1 heaped teaspoon dried oregano

1 level tablespoon sweet ground paprika

250g cooked red beans

100g cooked (or frozen) corn

ground chili

sour cream (optional)

 

PREPARATION

  1. Peel the garlic and onion and mince them. Wash the chili peppers, remove the green part and mince them together with the seeds. In a large pot, combine oil, onions, peppers, a pinch of salt and cook until the onion becomes translucent. Add garlic, meat (break it into smaller pieces with a spatula while cooking) and cook until the meat starts to brown.
  1. Add wine, broth and add tomato puree. Season with salt, pepper, caraway, oregano, chili powder and ground pepper. Cover the pot, bring to a boil, then reduce the temperature to a gentle boil and cook for one hour. Stir occasionally.
  1. If desired, we can cook an additional 30 minutes for a thicker version. About 5 minutes before the end, put the beans and corn into the pot (raise the temperature if necessary). At the end, taste the dish and add additional salt if necessary. Pour into four deep plates, add a tablespoon of sour cream to each plate and serve.

 

NOTES

– For an even richer and tastier dish, you can fry 100g of sliced ​​smoked pancetta in a pan and add it to the pot when you add the beans.

 

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