Chili with Beef and Winter Vegetables

Ingredients

• 600 g beef (for stewing, e.g., shoulder)
• 600 g potatoes (starchy, boiling type)
• 200 g peas (frozen)
• 200 g chickpeas (canned)
• 2 onions
• 2 Garlic cloves
• 5 tomatoes
• 400 ml meat broth
• 1 pinch Curry powder
• cayenne pepper to taste
• ground cumin
• salt to taste
• 2 tbsp pumpkin seeds

Instructions

1. 1.

   Wash the beef, pat dry and cut into cubes.

2. 2.

   Peel the potatoes and roughly cube them.

3. 3.

   Rinse the chickpeas and drain.

4. 4.

   Peel and chop the onions and garlic.

5. 5.

   Heat water over tomatoes, cool, peel, quarter, deseed, and dice them.

6. 6.

   Brown the meat in hot oil, add onions and garlic, sauté briefly, then add curry, cayenne pepper, cumin, pour in broth, cover and simmer for about 30 minutes. Add potatoes, tomatoes, and legumes, continue to simmer gently for another 40-50 minutes, stirring occasionally and adding more broth if needed.

7. 7.

   Toast the pumpkin seeds without oil.

8. 8.

   Taste at the end and serve sprinkled with toasted pumpkin seeds.