Bowl of red chili

Name: bowl of red chili
Total time: 150 min
Yield: 8
Ingredients: 4 tablespoon neutral oil; 1 kilo beef rag; 1 onion; 2 toes garlic; 15 teaspoon chili powder; 2 teaspoon ground cumin; 1 Red pepper; 2 tablespoon oregano; 1 look tomato cubes in tomato juice; 30 cl beer

Ingredients

Directions

Extra requirements: frying pan.
Make sure the cattle are at room temperature.
Cut the beef cubes of two cm.
Cut the onion coarsely.
Finely chop the garlic.
Remove the seeds from the pepper and finely chop the pepper.
Finely chop the oregano.
Heat the oil in a frying pan.
and fry the pieces of meat in portions around brown.
Spoon the fried meat on a plate and bake the next portion.
Then fry the onion gently in the remaining shortening in five minutes.
Scoop the meat with liquid through the onion.
Add garlic, chilli powder, cumin, red pepper, oregano, tomato cubes with juice, beer, one to two teaspoons of salt and freshly ground black pepper.
Stir well and bring it to boil.
Let the chili without lid simmer for one and a half to two hours until the meat is really soft, but does not fall apart.
Add a dash of water if it is too dry, the dish must remain creamy.
If necessary, season the chili with salt, pepper and a little brown sugar.
Serve in wide bowls with some oregano on it.