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
  • Sesame seeds
  • Sour cream
  • Grated cheese, appenzeller
  • Cilantro
Do this
  1. Shred the sirloin and then fry in batches in butter and oil on high heat. Add the onion.
  2. When the meat is browned, it is ready to mix with the spices and tomato puree. Let everything fry for a few more minutes on medium heat.
  3. After a few minutes, add beer and stock. Lower the heat so it just simmers. Let boil for about 3 hours.
  4. Remove the lid and let some liquid simmer away, it should just boil together. It should not be loose and runny, but also not dry.
  5. Taste it and add if you need more spices, strength and salt and pepper.