Baked chili with chorizo

Name: Baked chili with chorizo
Yield: 1
Ingredients: 3 Chillies; 3 Carrots; 4 Onions; 3 Garlic cloves; 400 g Chorizo (Spanish pepper sausage); 1.2-1.5 kg mixed goulash; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Flour; 1/8 l Red wine; 1 glass (400 ml) Beef stock; 2 can(s) (850 ml each) Tomatoes; 1 can(s) (850 ml) Kidney Beans; 1 can(s) (425 ml) Vegetable corn

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

3 Chillies
3 Carrots
4 Onions
3 Garlic cloves
400 g Chorizo (Spanish pepper sausage)
1.2-1.5 kg mixed goulash
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
2 TABLESPOONS Flour
1/8 l Red wine
1 glass (400 ml) Beef stock
2 can(s) (850 ml each) Tomatoes
1 can(s) (850 ml) Kidney Beans
1 can(s) (425 ml) Vegetable corn

Directions

1
##Chilis## cut lengthwise, remove seeds, wash and cut into thin rings. ##Carrots## peel, wash and chop finely. ##Peel onions## and garlic.
2
Dice onions, chop garlic very finely. Peel the skin from the chorizo and cut the sausage into slices. Dab goulash dry well.
3
Heat the oil in a large frying pan. Fry the sausage in it and take it out. Fry goulash in 2-3 portions until brown all around. Season with salt and pepper. Carrots, onions and
4
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Stir in tomato paste and briefly sauté. Dust everything with flour and sauté briefly. Add wine, stock and tomatoes together with juice, bring to the boil.
5
Add chorizo, chilli and all the fried goulash. Cover and braise in a hot oven for 2-2 1/2 hours until the meat is tender and soft. Stir from time to time.
6
Put kidney beans and corn in a sieve, rinse and drain. Add to the chili about 30 minutes before the end of the cooking time. Baguette goes well with it.