Main Courseby Robin
Main Courseby Robin
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
2Onion
4 cloveGarlic
2Bell pepper
2 tbspChili powder
1 tbspGround cumin
½ tspGround cinnamon
¼ tspGround allspice
¼ tspGround nutmegDice 2 onion, mince 4 clove garlic, and chop 2 bell pepper. Measure 2 tbsp chili powder, 1 tbsp ground cumin, ½ tsp ground cinnamon, ¼ tsp ground allspice, and ¼ tsp ground nutmeg into a small bowl.
Preheat the oven to 160°C Ober-/Unterhitze with a rack positioned in the lower third.
600gGround beef
2 tbspVegetable oilHeat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Add 600g ground beef and cook for 8–10 minutes, crushing it repeatedly with a potato masher into fine, even crumbles until fully browned and the rendered liquid has evaporated.
OnionGarlicBell pepperAdd Onion, Garlic, and Bell pepper to the pot with the beef and cook over medium heat for 6–8 minutes, stirring frequently, until the vegetables soften and the onions turn translucent.
Chili powderGround cuminGround cinnamonGround allspiceGround nutmeg
2 tbspTomato pasteClear a space in the centre of the pot, add 2 tbsp tomato paste, Chili powder, Ground cumin, Ground cinnamon, Ground allspice, and Ground nutmeg, and stir continuously in the hot rendered fat for 1–2 minutes until fragrant and the tomato paste darkens to a brick-red hue.
400mlBeef brothPour in 400ml beef broth and scrape up all the browned bits stuck to the bottom of the pot with a wooden spoon.
400gTomatoes
400gKidney beans
400gLentils
150gSweet corn
1½ tspSalt
½ tspBlack pepperStir in 400g tomatoes, 400g kidney beans along with their starchy liquid, 400g lentils, 150g sweet corn, 1½ tsp salt, and ½ tsp black pepper, then bring the liquid to a lively simmer.
Transfer the uncovered Dutch oven to the preheated oven and bake at 160°C Ober-/Unterhitze for 50–60 minutes, stirring once halfway through, until the stew is deeply thickened and a rich, roasted crust forms along the surface edges.
1 tbspApple cider vinegarCarefully remove the Dutch oven from the oven, stir in 1 tbsp apple cider vinegar, taste, and adjust with an extra pinch of salt if needed.
Let the chili sit off the heat for 10 minutes to allow the sauce to settle and the flavours to marry before ladling into bowls.
150gCrème fraîcheLadle the rested chili into warm serving bowls and finish each portion with a generous dollop of 150g crème fraîche.