Tough chili

Name: tough chili
Cook time: 30 min
Total time: 330 min
Yield: 4
Cuisine: Mexican
Ingredients: 400 g rib at room temperature; 3 onions halved; 4 toes garlic; 3 el olive oil; 100 g cut chorizo (meat products); 1 el grinded cumin; 4 cloves; 2 tl oregano; chili pepper mill 26 g; 1 cinnamon stick; 3 el balsamic vinegar ripened on wood (bottle 250 ml); 2 looks peeled tomatoes a 400 g; 1 look giant beans (400 g), drained; 1 look red kidney beans (400 g), drained

A nice mexican recipe. The main course contains the following ingredients: meat, ribs (at room temperature), onions (halved), garlic, olive oil, sliced (chorizo (meat products)), ground (cumin), cloves, oregano, chilli (mill 26 g), cinnamon stick, balsamic vinegar (ripened on wood (bottle 250 ml)), peeled tomatoes (a 400 g), giant beans ((400 g), drained), red kidney beans ((400 g) and drained).

Ingredients

Kitchen Stuff

food processor, oven-proof frying pan

Directions

Preheat the oven to 140 ° C. Cut the ribin pieces of 2 cm. Grind the onion and garlic finely in the food processor. Heat the oil in the frying pan and fry the meat over a high heat in 4 min. Brown. Add the chorizo and cook for 4 minutes. Add the onion-garlic mixture, the cumin, cloves, oregano, chili pepper to taste and the cinnamon stick and cook for another 2 minutes. Add the vinegar, tomatoes and 400 ml of boiling water.
Put in the middle of the oven. Cook the meat with the lid on the pan in 5 hours until done. After 4 hours, remove the lid from the pan and add the 2 types of beans. Take out of the oven. Delicious with white rice or tortilla wraps, coriander, sour cream and grated Cheddar (cheese).