July 2005
My Favorite Recipe
If you like it hot, there’s only one place to be this summer—Munich’s chili cookoff. The competition to find the city’s best chili chef takes place at the Deutsches Museum on July 23 at 2 pm. Here’s the recipe from last year’s winner, Ken Beer.
Killer Chili
Serves 4
Ingredients:
Guzzle of oil
1 lb minced beef
2 large onions, chopped
3 cloves garlic, crushed
1 400 g tin of kidney beans or chili beans
2 400 g tins of chopped or plummed tomatoes
2 peppers (red, green or yellow) chopped
2 beef stock cubes
Salt & pepper to taste
The BCM—Basic Chili Mix
This is my basic mix for my chili—I don’t use chili powder. Simply grind the dried chilies, then add the rest of the spices and mix for an unbelievable aroma.
1 tbsp. coriander
1 tbsp. cumin
1 tbsp. dried chilies
1 tsp. oregano
Preparation:
Fry the garlic for a few seconds, then add the onions. Cook until soft. Add the meat and the BCM mix and cook until the meat is browned. Add stock, tomatoes and seasoning. If it looks too dry, add water. Bring to the boil and simmer gently for about 15 minutes before adding your peppers. Simmer
for three to four hours. In the last hour of cooking, add the beans. For the best results, cook the night before and reheat the following day.
