1 onion, diced
1 (16 ounce) can garbanzo beans, drained
1/4 cup olive oil
2 cups white wine
1 1/2 cups minced shallots
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons vegetable oil
1 red bell pepper, seeded and chopped
1 teaspoon curry powder
1 teaspoon chili powder
In a large skillet, saute the onions and garlic in olive oil until golden. Reduce heat to medium and stir in the red peppers, shallots, garlic, salt, olive oil, wine, shallots, garlic, salt, oil, bell pepper and curry powder. Continue to simmer and stir in the blender.
Heat the oil in a skillet over medium heat. Add the red peppers and shallots, and saute for 2 minutes. Fry the peppers onto the pan until starting to turn golden. Remove from skillet and set aside.
Heat the wine in a large, nonstick skillet over medium heat. Pour sauce over the meat in the skillet. Add the shallots, garlic, salt, oil, bell pepper and curry powder. Stir as needed to color the mixture.
Cover and simmer for 15 minutes.
Remove from heat and stir in the cooked beer. Season with chili powder until well coated. Add chicken meat first, then beef, then onions, then garlic, corn, chicken, bell pepper and curry. Pour the sauce over all and toss to serve.
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