INGREDIENTS

• 1 red pepper
• 2 onions
• 3 cloves of garlic
• 1-2 red chili peppers
• 500 g kidney beans (drained, from a can)
• 280 g corn (drained, from a can)
• 1 tbsp vegetable oil
• 1.5 kg minced beef
• 2-3 tsp chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 cinnamon stick
• salt, pepper
• 700 ml strained tomatoes
• 1 bunch of flat-leaf parsley or coriander

HOW TO MAKE IT

1. Wash the pepper, remove the seeds and dice finely. Peel and finely chop the onions and garlic. Wash the chili peppers, cut them in half lengthwise, remove the seeds, depending on how spicy you like it, and chop them finely. Drain the kidney beans and corn.
2. Place the STAUB 5.5 qt Cocotte on the STAUB Precision Induction Multi Cooker with the insulating ring. Add the vegetable oil, select the automatic program for searing, set the time to approx. 6 minutes and preheat the cocotte. After the preheating time has elapsed, fry the minced meat in it until it is brown and crumbly, turning it several times. Just before the end, stir in the onions, garlic and chili. Fry briefly. Add the spices, salt and pepper and pour in the strained tomatoes. Stir in the bell pepper, corn and beans and put the lid on.
3. Cook in the program Slow Cook High for approx. 6-8 hours or Slow Cook Low for approx. 8-10 hours.
4. Stir well again before serving, remove the cinnamon stick and season to taste. Serve sprinkled with freshly chopped coriander or parsley.
5. Serve with rice or baguette.

Tip

Depending on how spicy you like it, you can also add some sambal oelek to the chili.

Info

When the Slow Cook Low or High automatic program has finished, the keep-warm function is automatically activated and the dish is kept warm for another 30 minutes.