Chili con Queso

40 minutes

medium

Ingredients

Hinweis

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250 g mixed pulses, e.g. kidney beans, red or white beans
¼ tsp bicarbonate
1 tbsp cooking butter
1 piece red onion, finely chopped
1 g garlic clove, cut into small pieces
1 tbsp caraway
1 piece chili, finely cut (amount depends on how hot you like it)
½ tsp smoked paprika
½ tsp dried oregano
1 piece red pepper, cut into strips
1 piece stick of celery, cut into strips
1 piece carrot, cut into small cubes
1 piece parsnip, peeled, cut into small cubes
50 g walnuts, chopped finely
1 tin pelati tomatoes (1 tin = 400 g)
300 ml water
1 tsp salt
3 tbsp aceto balsamico
2 tbsp espresso (brewed)
20 g dark chocolate, cut into pieces
100 g Emmentaler AOP, e.g. Surchoix, coarsely grated
Pepper

Star of the dish

Emmentaler AOP Réserve/Surchoix

Preparation

Leave the beans to soak overnight in cold water. (This is a useful step as afterwards the beans cook faster and more evenly). Drain the soaked beans and cover with fresh water. Add the bicarbonate, cook until soft, drain and place on one side.

For a delicious aroma: heat the butter in a casserole dish, Add the onions, garlic and spices, sweat for a few minutes and stir, until you can smell the spices. Add the vegetables and sweat for a few minutes with the spices. Now add the beans, nuts, tomatoes including juice, water and salt. Leave to cook covered for 20 minutes. Add the aceto balsamico, espresso and chocolate. Cook for a further 5 minutes, without a lid. Season with Emmentaler AOP, salt and pepper.

Arrange the chili attractively, serve with coriander, yoghurt, lime slices, tortillas, guacamole and coarsely grated Emmentaler AOP.

Tip: change the ingredients according to the season: in the spring try preparing it with a bunch of carrots, fresh peas, sugar peas, kohlrabi or May turnip. In this case the cooking time may need to be adjusted.

«Enjoy your meal»

«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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