Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To braise the meat
Finishing touches
How it's done
To braise the meat
Heat the oil in a frying pan. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan, season with salt. Reduce the heat. Sauté the onion and all the other ingredients up to and including the cinnamon for approx. 5 mins. Return the meat to the pan, pour in the passata and stock, bring to the boil, season. Cover and braise over a medium heat for approx. 30 mins. Add the squash and salt, cover and cook for approx. 30 mins.
Finishing touches
Mix in the beans, simmer (uncovered) for approx. 10 mins. Serve the squash chilli con carne with sour single cream, sprinkle with pumpkin seeds and chilli flakes.
| Serve with: | Rice |
|---|
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