Chili con carne

Description

This spicy, flavorful stew is the calling card of so-called food Tex-Mex, i.e. the variant of Mexican food, which is prepared in the Us state of Texas. Please note that translating this doesn't sound like "meat pepper", but as "peppers with meat". Initially, in Texas it is exactly what was cooking, and the beans and tomatoes appeared later. Recipe source - the book "About meat". Recipe adapted for the slow cooker.

Ingredients

Minced meat

500 г
Onion

1 шт
Chili

1 шт
Garlic

3 зуб.
Beans

400 г
Tomatoes in own juice

800 г
Broth

150 мл
Vegetable oil

2 ст. л.
Dark chocolate

10 г
Cinnamon

1 шт
Paprika sweet

1 ч. л.
Chili

1/4 ч. л.
Zira

1 ч. л.
Coriander

1/4 ч. л.
The mixture of peppers
Salt

Cooking

So, let's start. Onion, chilli and crush the garlic.

Fry in a saucepan with a thick bottom in hot vegetable oil over medium heat until soft, about 5 minutes. In MV mode baking for 7-8 minutes.

Prepare stuffing. It is desirable that it was lean meat. I in this case was very tender and tasty venison.

Mix spices except cinnamon and paprika.

To the vegetables add the meat and spices, cook 10 minutes ( MV - 10 minutes on bake mode), "breaking up" the meat with a fork to form large clumps. In the end add paprika. Beans drain in a colander.

Tomatoes cut into small pieces.

Add to the pan tomatoes with juice, broth, cinnamon stick, grated chocolate and salt. Stir, bring to a boil and simmer, covered for 1 hour. In MV - mode suppression 1.5 hours. 20-30 minutes before end of cooking add the beans. The degree of density of the dish You can adjust to your liking. If You are in MV, it is necessary after the end of the mode suppression enable baking to evaporate excess moisture. Serve chili con carne is very hot, with rice, tortillas and, if desired, with sour cream, which will soften its sharpness.

Comments and reviews

Leave a comment or a recipe review