Chilli sin Carne and popcorn with Bettina Bestgen
2.7.2020
Translation: machine translated
The second season of "Schnitz und drunder" comes live from the former "Garbo" in Zurich. Freelance journalist Bettina Bestgen asked for popcorn. I'm cooking a "chilli sin carne".
We philosophised about baby showers, salt opening techniques and an upcoming craft show. The racy journalist and I, as an urban presenter, had a tree-filled time in the shabby chic kitchen. Cooking became a minor matter for once. However, the best minor matter in the world is still having your life under control, putting the bundled paper in front of your home at 7.00 a.m. on Saturdays and scooping dough out of the bowl with a rubber scraper. We all agree on that.
We also got drunk, namely this:
Recipe popcorn
Ingredients
- Popcorn corn
- Oil
Preparation
- Pour oil into a pan until the bottom is well coated
- Heat on a medium heat and add two popcorn kernels
- Once the kernels have popped, add the remaining kernels and remove from the heat for one minute
- Cover and return to the heat until all the grains have popped
- Salt and serve
Chili sin carne
Ingredients
- 1 chopped onion
- 2 cloves of chopped garlic
- 200 ML vegetable stock
- 1 tin of beans
- 1 tin of lentils or half a cup of dried lentils
- 1 tin of sweetcorn
- 1 tin of tomatoes
- 1 pepperoncini
- 4 tbsp tomato puree
- Salt
- pepper
- Paprika
- chilli spice
- Oregano
Preparation
- Sauté the onions and chilli peppers in oil until translucent, add the garlic and sweat briefly
- Add tomato puree and tomatoes, deglaze with stock
- Add the drained contents of the tins and spices, cover and simmer for 20 minutes. If you are using dried lentils, simmer until the lentils still have some bite
- Serve in a bowl (with sour cream if desired)
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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