Chili con carne – a classic photo recipe for making Mexican soup
Chile con carne – This is not just a traditional dish of Mexico, but one can say the “calling card” of Mexican cuisine. The name translates as “chili meat”, which accurately reflects the main composition of the delicacy, which, in addition to the declared products, also includes certain spices, the set of which varies from region to region.
Despite the fact that Mexico is quite far from us, you can easily cook chili con carne at home. And our step-by-step recipe with a photo will help you with this. The dish will require a simple and affordable set of products, and above all, beef (it’s used in chili con carne most often), fresh tomatoes or in own juice, red beans, bell pepper, spices and, of course, chili pepper, fresh and ground .
The consistency of chili con carne resembles soup, although in reality it is not soup, but rather spicy meat sauce, which is usually served with Mexican flatbread (you can substitute lavash or pita), boiled rice and / or chips. It turns out delicious and hearty main course, you can start cooking right now!
- Tomatoes in their own juice
- Red beans
- Bulgarian sweet pepper
- Ground chili pepper
- Food salt
- Ground black pepper
- Vegetable oil
(a bit for frying)
Prepare and lay on the table all the ingredients.
Shred 2 onions and 3 cloves of garlic. We wash two red Bulgarian peppers, clean them from seeds and cut them in a small cube, and two chilli pods with thin half-knees.
Cut a pound of beef into small pieces (you can scroll through a meat grinder with a large-mesh grinding grid).
A pound of tomatoes, fresh or canned, also cut into small cubes.
Heat the vegetable oil in the pan and fry the chopped garlic and onion in it until transparent.
Then pour 1.5 tsp. zira (cumin).
Now put to taste ground / crushed chili pepper (be careful, because its amount directly affects the sharpness of chili con carnee).
Together, fry for about a minute, stirring continuously.
After that, we lay out the sliced beef, and after 10 minutes of its roasting we add chopped chili and sweet pepper.
Next in the dish are tomatoes.
Then pour about 1 liter of boiling water, bring the dish to a boil again, and then reduce the heat.
With the last in chili con carne add 500 g of red beans and salt to taste, then leave the dish to simmer with the lid closed from 40 minutes to an hour. However, if your beans are not raw, but canned, it will be enough to simply bring the dish to the boil again, and then remove it from the stove.
At the end, sprinkle chilli con carne with chopped cilantro or parsley, but you can not do this.
To the table is a wonderful Mexican dish served with boiled rice, thin tortilla and chips. If you want, you can also put a spoonful of sour cream in chili con carne and sprinkle with grated cheese.