Chili con carne
Instructions
Put soaked beans into a bowl full of water for a whole night.
Cut the beef into small cubes.
Private and chilies peppers, seeds and white membranes.
Cut peppers into small pieces, yellow pepper, one green and one red pepper; puree the pulp of the two remaining red peppers and pass through a sieve the puree.
Place the meat in a pan with 30 g of butter and two tablespoons of olive oil and let it brown evenly over high heat, moving with a steel blade.
Melt the remaining butter in a large saucepan and soffriggetevi chopped onions and the garlic, moderate heat for 2-3 minutes.
In a saucepan heat 1 tablespoon fairies oil, mix in the tomato paste, then add it to sauteed onion and garlic.
Add the tomato paste, Chiles, browned meat, basil, bay leaf, cane sugar, salt and a generous ground white pepper.
Squirt it all with the beef broth and passed in the oven already warm (200 degrees) for 1 hour.
Meanwhile, fry the corn kernels in a pan with a tablespoon of olive oil, fresh focus for 4-5 minutes; drain the beans.
When will a quarter of an hour at the end of the cooking time, add to the stew and mashed pepper, beans and corn.
Finish cooking and serve piping hot.
Ingredients and dosing for 8 persons
- 400 g of kidney beans rossi
- 1000 g of beef (shoulder)
- 80 g of spicy chilies
- 3 red peppers
- == 1 yellow pepper
- 1 green pepper
- 4 tablespoons of olive oil
- 60 g of butter
- 400 g of onions
- 3 cloves of garlic
- 1 tablespoon of tomato paste
- 2 tablespoons of ketchup
- 300 g of tomato paste
- 1 teaspoon of sugar
- 1 sprig of basil
- 2 leaves of laurel
- Salt
- White pepper
- 100 cl of beef broth
- 100 g of boiled corn kernels