Chili with Emmentaler AOP

  • 150 minutes
  • Recipe iconmedium
  • Recipe icon
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Ingredients

Ingredients for 6 Portions

2 lbs beef chuck roast, cut
into 1 inch cubes
1 Tbsp flour
1 ½ tsp kosher salt
1 tsp ground black pepper
2 Tbsp vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 ½ Tbsp ground cumin
1 Tbsp dried oregano
1 Tbsp light brown sugar
15 oz can fire roasted tomato, diced
1 cup tomato puree
½ cup beef broth
15 oz can pinto beans, drained
8 oz Emmentaler AOP, grated
½ cup cilantro, chopped
Toppings to garnish:
Crushed corn tortilla chips
Grated Emmentaler AOP
Chopped cilantro
Diced pickled red onion

Star of the dish
Emmentaler AOP Extra
Preparation

Season the beef cubes with salt, pepper and flour, tossing well to coat. In a large, heavy saucepan over medium heat, add oil and brown the meat on all sides, cooking in batches. Set meat aside.

Add the onions and garlic to the same pan, softening for about 5 minutes.

Add cumin, oregano, brown sugar and diced tomatoes. Gently heat through, stirring with a wooden spoon to pick up any browning from the bottom of the pan. Then add the tomato puree and broth, stir, and turn heat to low.

Cover and allow to simmer for 2 hours, or until meat is tender.

Gently stir in beans, grated Emmentaler AOP and chopped cilantro.

Serve with crushed tortilla chips, additional grated Emmentaler AOP and chopped cilantro, and diced pickled onions.

 

 

«Enjoy your meal»
Monika_Boesch
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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