A really classic dish, and there are probably as many recipes as there are chefs. This variant has been carefully tested and gives a deep, lovely taste, which will only be better if the pot is allowed to stand for one or two days.
8 servings
Ingredients
1000 g ground beef
2 yellow onions
8-10 cloves of garlic
3 red chilis
Chili oil
1 tablespoon of cumin
0.5 tbsp chili flakes
0.5 tbsp cacao
4 tbsp tomato puree
1 package of kidney beans
2 packets of black beans
2 x 500 gr passed tomatoes
2 tbsp glutamate
1 squeezed lime
1 tbsp tamari soy
1 tbsp light vinegar
Meat broth
Salt
Description:
- Fry the dried spices in oil and chili oil.
- Add chopped onion and garlic and continue to fry.
- Add chopped chili.
- Click in the tomato puree and fry for a few minutes.
- Raise the heat and add the minced meat. Fry so it gets a little surface. Salt some.
- Pour in the tomato past as well as the broth and the remaining spices.
- Pour in the washed beans.
- Boil until the pot has the right consistency and flavor.
Pairs with:
Can be served as is, or with rice or with bread. Sour cream or crème fraiche is good. beer to drink.