Chili con Carne mit Salsicce und Zitronenmozzarella

Name: Chili con Carne mit Salsicce und Zitronenmozzarella
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Oil; 6 Salsicce (approx. 85 g each; or 500 g onion mince); 2 TABLESPOONS Oil; 100 ml dry red wine; 1 can(s) (à 850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml each) white beans; 125 g Mozzarella; 5-6 Stem/s Basil; 1 Organic Lemon

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

The trick with our Blitz-Chili is the sausage meat of the Italian sausage, which immediately gives off a wonderful spice when fried. This chili is really something different!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
2 TABLESPOONS Oil
6 Salsicce (approx. 85 g each; or 500 g onion mince)
2 TABLESPOONS Oil
100 ml dry red wine
1 can(s) (à 850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml each) white beans
125 g Mozzarella
5-6 Stem/s Basil
1 Organic Lemon

Directions

1
Peel and chop the onions and garlic. Heat the oil in a casserole. Press the sausage meat directly from the skin into the hot oil and fry until crumbly for about 5 minutes. Fry the onions and garlic briefly. Deglaze with wine and tomatoes together with the juice.
2
Season with salt and pepper. Chop the tomatoes, bring everything to the boil and simmer openly for about 10 minutes. Drain the beans, stir in and simmer for about 5 minutes. Season with salt and pepper.
3
Place the mozzarella between two layers of kitchen paper and press them together gently to allow the liquid to come out. Wash and finely chop the basil. Wash the lemon hot, grate dry and grate the peel thinly. Pluck the mozzarella. Mix with basil and lemon peel and pour over the chilli.