St. Martin's Chili with Beef and Chestnuts

A hearty beef chili stew with potatoes and roasted chestnuts, a perfect fit for an autumn evening on St. Martin's Day with its lantern parade and chestnuts. The chestnuts give the chili a mild, nutty sweetness.

By yumbelo · 4 servings · 90 minutes

Ingredients

• 500 g Beef goulash
• 2 pc Onions
• 2 pc Garlic cloves
• 2 pc Carrots
• 500 g Floury potatoes
• 200 g Vacuum-packed chestnuts, cooked
• 2 can Cans of chopped tomatoes
• 1 can Can of kidney beans, drained
• 2 tbsp Tomato paste
• 2 tbsp Rapeseed oil
• 2 pc Chilli peppers
• 1 tsp Chilli powder
• 1 tsp Cumin, ground
• 1 tsp Smoked paprika powder
• 0.5 tsp Cinnamon
• 1 pc Apple
• 800 ml Water
• 1 pc Lime, juice
• Salt
• Pepper
• 1 bunch Bunch of parsley, chopped

Method

1. Peel the onions and garlic and dice finely. Peel the carrots and slice them. Peel the potatoes and cut into cubes of about 2 cm. Wash the apple, core it and dice it.
2. Pat the beef goulash dry. Heat the rapeseed oil in a large pot and sear the meat in batches over high heat, then remove it.
3. Sauté the onions, garlic and carrots in the drippings for 4 to 5 minutes. Add the tomato paste and toast for 1 minute.
4. Stir in the chilli powder, cumin, smoked paprika and cinnamon and toast briefly until fragrant. Return the meat to the pot.
5. Add the chopped tomatoes and the water, core the chilli peppers, finely chop them and add them along with the potato cubes and the apple. Bring everything to a boil and simmer covered over low heat for about 45 minutes.
6. Rinse and drain the kidney beans and add them to the stew together with the chestnuts. Simmer uncovered for another 10 minutes, until the meat and potatoes are tender.
7. Season with lime juice, salt and pepper. Serve sprinkled with chopped parsley.