Black chili stew
Fiery hot, rich and filling: this is black chili stew! Today we have a #recipe for all those who love spicy food. For the preparation this time we use the #CrockPot (also known under the name #SlowCooker known). If you don't like it too spicy, you can keep this recipe a little milder by using fewer chilies.
Bon appétit from the #country house team.
INGREDIENTS:
- 1 tbsp oil
- 2 chopped onions
- 3 cloves of chopped garlic
- 500 g minced beef
- 500 g beef goulash, finely diced
- 1 can of tomatoes large can, crushed with liquid
- 250 ml dark beer
- 200 ml coffee
- 2 cans of tomato paste small
- 200 ml beef broth instant or homemade
- 50 g brown sugar
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp baking cocoa
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- salt
- pepper
- 3 tins of kidney beans without juice
- 2-4 chili peppers deseeded and finely diced, less = less sheep
APPLICATION:
Heat the oil in a large pan and brown the onions, diced meat and mince for approx. 10 minutes. Pour off the fat. Place the meat in the crockpot and mix in the remaining ingredients (except the beans).
Add the spices (especially the chili peppers) carefully, as they will become more intense during cooking. Cook the chili on HIGH for five hours, then add the beans and leave to simmer on LOW for a further two hours.
