Life-Hacks: Chili con Carne a la lucha libre
Video: Chiara Cigliutti
Recipes: Christoph Steinhauser
Text: Leonie Kantratowicz
Vengan, vengan, amigos of a good old brawl. The ring is ready, muscles are tensed, and whats-cooking.com calls for a match! Suck in your belly, get those spandex pants on and wax off those last chest hairs! It’s time to kick some butt! A true luchador knows no fear. No tears allowed. If you’re still breathing, you can still fight. So… start cooking! And don't forget the mask!
Directions:
¡Bienvenidos, señoras y señores, welcome to the event of the mighty! Tonight, just for you - the most beautiful, the biggest, the fantastic and one and only El Chili con Carne! The crowds go wild! ¡Ay que lindo!
Ahhh, see how he properly and totally beats up that ground beef. ¡Rudismo excesivo! And now he even throws his opponent in a hot pan, until it begins to crumble out of fear!
He already has his next victim in his sights: with his bare fists he smashes the vegetables into 1.5 cm thick cubes. What an hombre!
He melts the butter in a large pot and cooks the vegetables until they’re soft and screaming.
Now he brings them all together, the beef, the chili peppers, the vegetable broth, the tomatoes, just everybody, and puts them in the pot - what does he do now? Does he give them their deathblow? No! He pulverises dark chocolate, cumin and cinnamon in his fist and throws the mixture over his defenseless opponents…!
To end it he sprinkles some salt and pepper into their wounds…
We recommend to serve with sour cream as a topping and potatoes as a side.
Chili con Carne a la Lucha Libre:
(3 servings)
500 g coarse ground beef
2 sticks celery
2 carrots
2 garlic cloves
1 Spanish onion
1 green capsicum
1 red capsicum
100 g butter
2 tbsp olive oil
1 can of peeled tomatoes (500 ml)
150 ml vegetable stock
1-2 small dried chili peppers
30 g dark chocolate
1 can corn
½ bunch of coriander
4 tbsp sour cream
¼ tsp cinnamon
1 pinch cumin
salt and pepper
