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Chili con Carne & cornbread

Delicious chilli recipe using Baergfeuer chilli sauce & Mexican cornbread


(4 persons)


Chili con Carne

Dice the beef. Chop the onions and garlic. Pour the olive oil into the pot, and steam the onions until golden brown. Add the garlic. Add the beef, and leave to simmer on a medium heat until the beef is fully browned. Cut and blanch the tomatoes. Dice the peppers and add them to the mixture. Deglaze with beef bouillon. Peel and dice the tomatoes. Add the tomato paste, strained tomatoes, cumin, bay leaves, sugar and red wine. Add the tomatoes, corn and kidney beans. Grate or chop the chocolate, and add to the mixture. Stir everything well, and leave to simmer on a low heat for 50 minutes. Spice up with Baergfeuer chilli sauce (approx. 17 dashes). Season to taste with salt, pepper and oregano.


Mix the egg, buttermilk, melted butter and salt in a bowl. Sift the flour and baking powder into the mixture, then add the cornmeal. Combine everything into one smooth chunk. Pour the mixture into a pre-greased cake tin, and bake in a pre-heated oven (200°C convection) for approx. 25 minutes until golden brown.

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