For the nutmeg squash chili, cut the beef into small cubes. Fry the sliced onions in olive oil until golden brown. Add the meat and fry it as well. Tomatoize with tomato paste and then deglaze with red wine and cognac.
Pour in beef broth and brown base sauce, add the spices and let the meat stew covered. At the end of the cooking time, add the peppers (cut into 8 mm x 8 mm pieces), the cooked beans, diced nutmeg squash and pepperoni and cook until done. Finally, add the diced tomatoes, finish seasoning the chili from the nutmeg squash and lightly thicken with cornstarch.
Preparation Tip:
Instead of the brown veal stock, a strong beef broth (total ¾ l) can be used.
Related Recipes:
Entrecôte with Bread CrustFor the entrecôte with breadcrumb crust, preheat the oven to maximum top heat (250°C). Then for the bread...
Taco FillingPerhaps your new favorite bean dish: Meat filling: roughly chop the onions and fry them with the minced meat...
Roast Beef in Red WinePut the beef in a suitable bowl (not metal), add chopped vegetables and spices and pour the wine. Leave for at...
Goulash Soup À La SacherCut beef into 1 cm cubes, bacon into small cubes. Finely chop the onions. Heat lard in a saucepan and fry...
Zucchini in Wine Dough with Tomato Concassee and Frisée SaladFor the wine dough, first finely chop the pumpkin seeds. Mix baking powder, flour, egg yolk and egg, season...
Mussels in Coconut Sauce with Chili Ribbon NoodlesFirst, bring plenty of salted water to a boil in a pot and cook the pasta in it for 4 minutes. Strain and keep...
Hearty Goulash SoupFor the goulash soup, wash the beef, pat dry and cut into 1-2 cm pieces. Peel, wash and dice the onions. Heat...
Entrecôte with Sauce BordelaiseFor the entrecôte with Bordelaise sauce, trim the meat (remove skin and tendons) and season with salt and...
Goulash SoupFor the goulash soup, fry the onions in the lard, stirring continuously until golden brown, add the paprika...
Black Forest Ham Rabbit FilletsA delicious mushroom dish for any occasion! Remove the rabbit saddle fillets, parure them completely (continue...