Ingredients
- 400 g dried kidney beans
- 800 g minced meat (beef)
- 2 red onions
- 3 cloves of garlic
- 250 g carrots
- 3 tbs AMC Red Velvet (or spicy paprika powder mix)
- 1 ts coriander powder
- 3 ts salt
- pepper
- 500 ml beef broth
- 330 ml dark beer
- 500 g sieved tomatoes (canned)
- 40 g dark chocolate
- 5 stalks coriander
- 200 g crème fraîche
Preparation
1. Soak kidney beans in cold water for approx. 8–12 hours.
2. Remove the minced meat from the fridge about 30 minutes before you intend to prepare it.
3. Peel the onions, garlic and carrots and cut finely. Heat the pot on highest level up to the roasting window, switch to a low level and roast the minced meat in batches until it crumbles.
4. Add the onions, garlic and carrots and roast. Add AMC Red Velvet, coriander powder and salt. Season with pepper.
5. Drain the soaked beans und rinse with cold water. Stir in together with broth, beer and sieved tomatoes. Cover with Secuquick softline and close.
6. Heat the pot on highest level up to the turbo window, switch to a low level and cook for about 25 minutes in the turbo area.
7. At the end of the cooking time, depressurize the pot and remove Secuquick. Melt the chocolate in the chili and season to taste. Finely cut the coriander, serve with some crème fraîche and add the coriander on top of the chili con carne.
Tip
- The AMC Red Velvet lends the chili con carne just the right amount of spiciness. If you want it spicier, just add some finely cutted pieces of fresh chili peppers.
- Best served with crispy nachos and fresh white bread.
This recipe has been tested and approved by AMC.
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