Chili without beans with mamalyga
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Chili without beans with mamalyga - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g coarsely ground beef (rump)
- 450 g of minced pork
- 1 (425g) can diced tomatoes
- 2 tbsp. l. olive oil
- 2 tablespoons chili powder or 1 tablespoon ground red chili pepper
- Salt and crushed peppercorns
- 1 carrot, peeled and chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 3 to 4 cloves garlic, finely chopped
- 2 tbsp finely chopped rosemary
- 1 large bay leaf
- A pinch of ground cloves
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup tomato sauce
- 3 cups chicken broth
- 1 tbsp. mamalyga fast food
- 2 tbsp (30 g) butter
- 0.5 tbsp. (a couple of handfuls) grated Pecorino Romano cheese
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Recipes with similar ingredients: ground beef, minced pork, tomatoes, tomato paste, celery, carrot, polenta, chili seasoning, onions, garlic, rosemary, bay leaf, carnation, tomato sauce, Pecorino Romano cheese
Cooking the dish according to the recipe:
- Heat a large heavy skillet over medium-high heat. Add olive oil, beef, and pork; cook until golden, breaking up with a spatula. Season. chili powder, salt and pepper.
Add the carrots, celery, onion, garlic, rosemary, bay leaf, and cloves and cook for 8-10 minutes, until the vegetables are tender. Add the tomato paste and cook for another minute. - Add beef broth, diced tomatoes, and tomato sauce. Simmer, but not bringing to a boil, to allow the flavors to meld, until the sauce thickens. Cool and store in the refrigerator; reheat over medium heat.
To serve, bring the chicken broth to a simmer in a small saucepan, add the mamalyga, and cook, stirring, for 3 minutes. Whisk in the butter, pecorino cheese, salt, and pepper.
Serve the chili with mamalyga. See another version of this dish - Chili sauce with polenta garnish.
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