Chili con carne recipe, the Tex-Mex recipe

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  • 800 g 2 cans of peeled tomatoes
  • 600 g ground beef pulp (you can replace 150 g with knife-cut beef pulp)
  • 400 g red pepper
  • 400 g boiled red beans
  • 250 g sour cream
  • 1 red onion
  • 1 clove of garlic
  • 1 fresh chilli
  • smoked paprika
  • fresh cilantro
  • salt
  • nachos
  • chives
  • extra virgin olive oil

To prepare the chili con carne, peel the pepper and cut it into medium-sized chunks.
Collect the peeled tomatoes in a bowl and chop them with the fork tines.
Stew sliced ‚Äč‚Äčonion in a saucepan with a couple of tablespoons of oil and the peeled clove of garlic; brown the minced meat for 5-6 minutes, then add the beans, peppers, red pepper slices and a pinch of smoked paprika. After a couple of minutes, add the tomatoes, reduce the heat and cook for about 1 hour. Salt only at the end.
Season sour cream with a pinch of salt and a sprig of chives cut into spools.
Serve the chili con carne with sour cream, complete with a few leaves of fresh coriander and served with crunchy nachos.

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