Chili con spätzl with Emmentaler AOP

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50 min.
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Ingredients

Serves 4

  • 2 onions
  • 2 garlic cloves
  • 400 g mixed minced meat
  • 2 tbsp olive oil
  • 2 tbsp tomato puree
  • 2-3 tsp chili powder
  • 1 tbsp thyme
  • Salt, pepper
  • 3 dl orange juice
  • 3 dl stock
  • 1 red pepper
  • 1 green pepper
  • 1 tin sweetcorn, drained (about 280 g)
  • 750 g spaetzle
  • ½ bunch parsley
  • 150 g mild Emmentaler AOP

Preparation

  1. Finely chop the onions and garlic. Fry the meat well in hot oil. Add the onions and garlic and continue cooking. Next add tomato puree and chili powder, cooking for a further 1 minute. Season with thyme, salt and pepper. Pour in the orange juice and stock.
  2. Cut both peppers into bite-sized pieces. Add to the meat along with the sweetcorn and cook, covered, for 10 minutes.
  3. Mix the spaetzle into the meat mixture and cook for a further 10 minutes. Add more water if needed. Sprinkle some parsley leaves on top.
  4. Finely grate the Emmentaler AOP and serve with the chili spaetzle.nt.
Bon
Appétit

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