Fiery chili pot from the oven

Name: Fiery chili pot from the oven
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 5
Ingredients: 1 can(s) (425 ml) Kidney beans; 1 can(s) (425 ml) Corn grains; 2 Federation Spring onions; 1 kg Pork goulash; 2-3 TABLESPOONS Oil; 7-10 Tbsp salt, black pepper; 1 TABLESPOON Flour; 2 TEASPOONS Vegetable broth; 100-150 ml Thai-Chili-Sauce (bottle); 1 can(s) (850 ml) Tomatoes; 1/2 bunch Parsley (e.g. smooth)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 5

1 can(s) (425 ml) Kidney beans
1 can(s) (425 ml) Corn grains
2 Federation Spring onions
1 kg Pork goulash
2-3 TABLESPOONS Oil
7-10 Tbsp salt, black pepper
1 TABLESPOON Flour
2 TEASPOONS Vegetable broth
100-150 ml Thai-Chili-Sauce (bottle)
1 can(s) (850 ml) Tomatoes
1/2 bunch Parsley (e.g. smooth)

Directions

1
Rinse and drain the beans. Let corn also drain. Clean and wash spring onions and cut into thick rings. Dab the meat dry and dice it smaller if necessary
2
Heat the oil in a frying pan or casserole. Brown the meat in portions. Season with salt and pepper and remove. Sauté the spring onion rings briefly in the frying fat
3
Add all the meat again. Dust with flour and sweat. Stir in 3/8-1/2 l water, stock and chilli sauce. Add beans, corn and tomatoes together with the juice, crush tomatoes a little bit. Season with salt and pepper
4
Bring everything to the boil, cover and braise in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 3/4 hours. Season to taste. Wash and finely chop the parsley and sprinkle on top. Serve with Taco-Chips and sour cream
5
Drink: cold beer