Chili con carne


1 pcs yellow bell pepper
1 pcs red bell pepper
1 pcs union
1 kg stewing beef
2 pcs beef stock cubes
3 cups red wine
2 cans diced tomatos
2 cloves garlic
1 can tomato paste
2,5 tbsp chili powder
1,5 tbsp cayenne pepper
2,5 tbsp dried basil
1 tbsp dried oregano


Heat oil in the COMBEKK Dutch Oven. Cook peppers and onion, until softened. Add the beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano. Season with salt and pepper. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.