Chili con Carne III
A popular mixture of stewed minced meat, beans and tomato sauce, this is chili con carne. A hearty and filling dish with a sharp taste that comes from Mexico and smells of herbs and spices. The full flavor of the sauce is best complemented by steamed rice or fresh bread.
Ingredients · Servings 5
- 500 g minced beef
- 2 tablespoons olive oil
- 1 onion
- 2 cloves of garlic
- 1 green pepper
- 3/4 teaspoon salt
- 1 tablespoon chili
- 1 pinch of pepper
- 1 pinch of ground cinnamon
- 1/2 teaspoon crushed cumin
- 1/2 teaspoon dried oregano
- 400 g sliced sterilized tomatoes
- 1/2 beef bouillon cube
- 400 g sterilized red beans in brine
- sterilized corn (to taste)
- 1 teaspoon cocoa (optional)
Method · 1 h 50 min
- In a pot, cook the meat in boiling water until the pink color disappears. Drain and set the broth and drained meat aside.
- In the same pot, heat the oil, add the chopped onion and chopped garlic. When the onion is translucent, add the chopped bell pepper and all the spices (salt, chili, pepper, cinnamon, cumin and oregano). Sauté for a minute, stirring constantly, until everything is combined.
- Remove the remaining broth from the pot, stir the broth in it, and add it to the pot with the remaining tomatoes and meat. Bring to a boil, reduce the heat, cover with a lid, and simmer for about 40 minutes, until the liquid is reduced.
- Then drain and rinse the beans, add them to the pot (now you can add sterilized corn and a teaspoon of cocoa to taste). Let them bubble for about 15 more minutes and you can serve.
