Italian chili con carne with salsicce

Name: Italian chili con carne with salsicce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 6 Salsicce sausages (approx. 85 g each); 1 tin(s) (400 g) broad, white beans (e.g. cannellini beans); 2 red chillies; 2 TABLESPOONS Oil; 50 ml dry red wine; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 125 g Mozzarella cheese; 5-6 Stem(s) Basil; 1 Organic Lemon

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
6 Salsicce sausages (approx. 85 g each)
1 tin(s) (400 g) broad, white beans (e.g. cannellini beans)
2 red chillies
2 TABLESPOONS Oil
50 ml dry red wine
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
125 g Mozzarella cheese
5-6 Stem(s) Basil
1 Organic Lemon

Directions

1
Peel onions and garlic. Halve the onions and cut into thin strips. Cut garlic into slices. Crumble the salsicce out of the skin. Drain beans well in a sieve.
2
Clean the chillies, cut lengthwise, wash and remove the seeds. Cut the pods into small pieces.
3
Heat the oil in a frying pan or a cast-iron pot. Fry the onions for about 3 minutes while turning. Add salsicce, garlic and chilli. Fry for another 3-4 minutes. Add wine, tomatoes and 150 ml water, bring to the boil.
4
Season with salt, pepper and sugar. Let the chillies simmer for 15-20 minutes. Add the beans 4-5 minutes before the end of the cooking time. Season again with salt, pepper and sugar.
5
Place the mozzarella between kitchen paper and squeeze gently to allow the liquid to come out. Wash basil, shake dry and pluck leaves. Wash lemon hot, grate dry and grate peel thinly.
6
Pluck mozzarella with your hands. Mix with basil and lemon peel and pour over the chilli.