Summery chili topped with shredded Appenzeller, cilantro and lime
Cooking time 3.5 hours (45 min cooking and then simmering)
Ingredients (2 people)
- 800 g shredded sirloin
- Oil and butter to fry in
- 1 large yellow onion (coarsely chopped)
- 4 sliced garlic cloves
- 3 sliced chillies (2 red and 1 green)
- 1 teaspoon smoked paprika powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 0.5 teaspoon nutmeg
- 1 bay leaf
- 2 tablespoons tomato puree
- 5 dl dark beer (Carnegie porter I drive)
- 3 dl veal stock (dilute from concentrate if you use bottled stock)
- Salt and pepper
Topping
- Sesame seeds
- Sour cream
- Grated cheese, appenzeller
- Cilantro