Chili Beef Pot

Name: Chili Beef Pot
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 4 Onions; 1.5 kg Beef for goulash; 4 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Chilli powder; 1 can(s) (850 ml) Tomatoes; 1 l Vegetable broth; 2 red peppers; 2 Chillies; 2 can(s) (425 ml) white beans; 150 g Spring onions; 400 g ripened cream; 7-10 Tbsp Pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

4 Onions
1.5 kg Beef for goulash
4 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Chilli powder
1 can(s) (850 ml) Tomatoes
1 l Vegetable broth
2 red peppers
2 Chillies
2 can(s) (425 ml) white beans
150 g Spring onions
400 g ripened cream
7-10 Tbsp Pepper

Directions

1
Onions peel and roughly chop. Dab meat dry and cut into cubes. Heat the oil in a roasting pan and fry the meat in portions for about 5 minutes. Season with salt and chilli powder. Add tomatoes and deglaze with stock. Bring to the boil and cook for approx. 2 hours, stirring occasionally
2
Clean, wash and chop the peppers. Clean, wash and cut the chillies into rings. Pour beans into a sieve and rinse with cold water. Add the paprika and chilli to the meat about 30 minutes before the end of the cooking time
3
Cook the beans for the last 10 minutes in the goulash. Clean and wash the spring onions and cut them into rings. Mix sour cream and spring onion rings, except for a handful for sprinkling. Season to taste with salt and pepper and spill on the stew just before serving. Spread the remaining spring onion rings over the stew. Tortilla chips taste good with it.