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MARYLEVER
Bowl of red chili
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Ingredients
Directions
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Extra requirements: frying pan.
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Make sure the cattle are at room temperature.
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Cut the beef cubes of two cm.
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Cut the onion coarsely.
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Finely chop the garlic.
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Remove the seeds from the pepper and finely chop the pepper.
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Finely chop the oregano.
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Heat the oil in a frying pan.
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and fry the pieces of meat in portions around brown.
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Spoon the fried meat on a plate and bake the next portion.
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Then fry the onion gently in the remaining shortening in five minutes.
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Scoop the meat with liquid through the onion.
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Add garlic, chilli powder, cumin, red pepper, oregano, tomato cubes with juice, beer, one to two teaspoons of salt and freshly ground black pepper.
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Stir well and bring it to boil.
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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.
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Add a dash of water if it is too dry, the dish must remain creamy.
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If necessary, season the chili with salt, pepper and a little brown sugar.
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Serve in wide bowls with some oregano on it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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