Cowboy Chilli
Cuisine: USA
500-800 g spice sausages (e.g. chorizo)
2 big onions
8 garlic cloves
280 g bacon
8 tsp tomato puree
4 tsp cumin
2 tsp paprika powder
2-4 tsp chilli pepper (ancho style or 1-2 tsp hot chilli)
2 tsp cacao
400 g black beans
400 g kidney beans
1-1.4 l water
2 chicken stock
(6 tsp chopped fresh coriander or parsley for garnish)
oil
To serve:
grated cheese
tortilla chips
Chop the onion and garlic fine. Cut the bacon.
Fry the onion and garlic in some oil for 3 minutes. Add bacon and let fry 3 more minutes. Add tomato puree, cumin, paprika, chilli and cacao. Let fry another minute while stirring.
Rinse the beans. Add water, stock and beans to the pot and let simmer under lid for 10 minutes.
Cut the sausage 1 cm thick and fry. Add the sausage and let everything boil for 3 minutes.
Serve with the tortilla chips or baguette and grated cheese.
