Hammerwirt's "Chilli con carne y cerveza"

Ingredients

500 g minced beef (preferably beef shoulder and/or beef shoulder and beef brisket with a little fat mixed in a ratio of 2:1)
1 large onion, finely diced
2 cloves of garlic, finely chopped
1 stalk of celery
100g celery (bulb), peeled and finely diced
2 carrots, peeled and finely diced
1 red Chiemgau pepper, diced
1 yellow Chiemgau pepper, diced
1 kg Chiemgau tomatoes, roughly diced (or 2 tins of diced tomatoes á 400 g)
1 tin (400 g) kidney beans, drained and rinsed
1 tin (400 g) black or white beans, drained and rinsed
1 tin (400 g) sweetcorn, drained
3 tbsp tomato purée
2 tsp chilli powder (more or less depending on taste)
1,5 tsp ground cumin
1 tsp sweet paprika powder
1 tsp oregano (alternatively marjoram)
1 tsp ground coriander
Salt and pepper to taste
1 tsp sugar (optional, to balance out the acidity of the tomatoes)
400 ml beef stock
300 ml naturally cloudy pale lager (e.g. 1 bottle of Zwickl beer).e.g. 1 bottle of Zwickl beer 0.33 l)
2x 2-3 tbsp vegetable oil (e.g. local rapeseed oil or olive oil)
Fresh coriander or parsley leaves and fresh (or pickled) jalapeno chillies and lime wedges to garnish

Preparation:

1. Preparation: Chop the onions, garlic, root vegetables, tomatoes and peppers, drain the beans and sweetcorn.
2. Frying: Make the "sofrito": Heat the 2-3 tbsp vegetable oil in a large saucepan over a medium heat. Sauté the diced onion, finely diced root vegetables and garlic until soft and fragrant (approx. 5-8 minutes). Remove from the pan.
3. Add the meat: In the same pot again, add 2-3 tbsp oil and then the minced beef and fry, stirring occasionally, until fully browned. Pour off excess fat if necessary.
4. Vegetables and spices: Add the "sofrito" to the mince, add the tomato purée and a pinch of sugar and fry for 1-2 minutes. Add the spices (chilli powder, cumin, paprika powder, oregano and coriander) and stir well so that the spices are evenly distributed.
5. Tomatoes and stock: Add the chopped tomatoes (with juice) and the beef stock to the pan. Stir well and bring to the boil.
6. Simmer: Reduce the heat and simmer the chilli for about 30-40 minutes, stirring occasionally. The liquid should thicken slightly and the flavours should blend well.
7. Add the beans, sweetcorn and beer: Add the diced peppers, kidney beans, beans and sweetcorn. Open the Zwickl beer bottle and take a good sip! ? Pour in the remaining approx. 300 ml beer. Now leave everything to simmer gently for a further 10-12 minutes until everything is well heated and the consistency is to your liking.
8. Season to taste and serve: Season to taste with salt, pepper and sugar if necessary. Serve the chilli in bowls or plates and garnish with fresh coriander or parsley leaves and jalapeños in rings for extra heat. Serve with lime wedges for a little kick of freshness. Serve with rice, tortilla chips, tortillas or flatbread. We also like to serve it with Bergbauern sour cream and grated cheese or guacamole.

Enjoy your meal!

In summer, we occasionally serve this dish on our lakeside terrace in vegan form with Bavarian sunflower mince!
Enjoy a cool beer and the red-coloured sunset over our natural swimming lake...

Welcome to the Hammerwirt! Simply. Only. Genuine.

Hotel Gasthof