Chilli con carne II.

Last Updated on October 17, 2024

It’s a famous Texas concept from the gold rush days in America, when local treasure hunters cooked this dish right in a kettle on an open fire. However, this recipe originated in Mexico.

Ingredients:

500 g ground beef 400 g canned tomatoes 400 g sterilised red beans 2 tsp tomato puree 1 tsp ground chilli 2 tbsp olive oil 1 tablespoon ground cumin 1 tablespoon sweet paprika 0.5 tbsp dried thyme 400 ml vegetable stock 4 pcs of shallots 3 pcs garlic cloves 2 pcs

td>squares of chocolate

1 pc red peppers sugar pinch ground pepper tr> salt

Procedure:

1. In a large pot, sauté the cleaned, finely chopped shallots in heated oil for about 5 minutes, stirring regularly (they should soften and turn brown), then add the peeled, minced garlic cloves, cleaned diced peppers, stir and add the sweet paprika, ground chilli and ground cumin after a minute
2. On medium heat, fry until everything is mixed, then add the minced meat, try to divide it into as small pieces as possible with a cooker and fry it thoroughly, it should form small brown lumps (the meat must be fried until crispy, not stewed) and finally salt and pepper the mixture thoroughly
3. Pour in the stock, add the tinned tomatoes, thyme, chocolate, a pinch of sugar, salt and ground pepper to taste and finally stir in the tomato purée, then bring to the boil, cover and leave to bubble on a low heat for 20 minutes, stirring occasionally and adding two tablespoons of water if necessary
4. Finally, stir in the drained sterilised beans, bring back to the boil and reheat briefly, season with salt and pepper and let the dish rest for 10 minutes before serving.

Recommendation:

Serve with rice or bread.