Chilli con carne with polenta dumplings

Last Updated on August 15, 2024

Ground beef stewed with other ingredients, baked with polenta dumplings.

Ingredients:

1.5 kg of ground beef 2×400 g of canned tomatoes 45 g of dark cane sugar 2 tsp ground hot pepper 2 tbsp olive oil 1 tbsp tomato puree garlic cloves 1 pk onions ground pepper sour cream salt For dumplings: 375 ml butter 225 g smooth flour 170 g of instant polenta 120 g shredded cheddar 1 tbsp baking powder 1 pk long chili peppers a handful of chopped cilantro

Procedure:

1. Saute finely chopped onion and garlic cloves in one tablespoon of heated oil, add ground hot pepper and saute for 1 more minute
2. Then add the second tablespoon of olive oil and when it is hot, add the minced meat, which is browned everywhere by stirring it with a spoon while crushing it into the smallest possible lumps
3. Add salt, pepper, tomato puree, tomatoes, beef broth, cane sugar, stir, bring to a boil, reduce the heat and let bubble for 45 minutes (add salt to taste)
4. Put the plain flour with baking powder into a bowl, add the instant polenta, buttermilk, grated cheddar cheese, finely chopped coriander, cleaned finely chopped chilli and mix well
5. Remove the dumplings with a spoon, place them on top of the meat mixture and bake uncovered in a preheated oven at 200 °C for 15 – 20 minutes
6. Serve with sour cream.