Perhaps your new favorite bean dish:
For the recipe, take the pure chili spice, which is simply ground chiles.
(In any case, not the spice preparation ‘chilipowder’ or ‘chili- con- carne mixture’, which are mixtures of garlic, chiles, cumin, coriander seeds and oregano – as well as table salt in the case of the ‘chilipowder’).
Season carefully, as the heat of the pure chili powder and likewise the fresh chilies can vary greatly.
Soak the kidney beans in cold water for one night. Cut one half of the beef into small cubes, turn the other half through the coarse disk of the meat grinder.
Blanch the tomatoes, peel, remove the seeds and cut into cubes.
Skin fresh chilies: for this they must be roasted, the aroma is intensified at the same time. Wear gloves and watch your eyes!
a) heat a cast iron skillet over medium heat, roast the pods turning them until they are covered with brown bubbles.
b) Immediately place in a fresh cold bag and seal tightly. ‘Sweat’ (steam out) in it for about 5 to 10 min.
c) Rub off the charred skin under running water (wear gloves!). Peel off pieces of skin – which are difficult to remove – with a kitchen knife.
d) cut off a small part of the stalk with the kitchen knife
e) slit the pod lengthwise with a sharp kitchen knife
f) scrape out seeds and septum