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Chile con carne. Mexican pot

Chile con carne. Mexican pot

Ingredients

  1. Beef 400 gr.
  2. Onion 1 pc.
  3. 5 cloves of garlic
  4. Bell pepper 3 pcs.
  5. Chili pepper 1 pc.
  6. Jalapenos to taste
  7. Tomatoes in their own juice 0.5 l.
  8. Corn 300 gr.
  9. Red Beans 300 gr.
  10. Lemon juice to taste
  11. Dark Chocolate 3 segments
  12. Coriander 1 tsp
  13. Zira 1 tsp
  14. Sugar 2 tbsp
  15. Salt to taste
  • Main ingredients: Beef, Beans, Corn, Pepper, Tomato
  • Serving 5 servings
  • World CuisineMexican Cuisine

Inventory:

baking pot

Cooking:

Cut the bell pepper into small pieces, do the same with chili and jalapenos. If the tomatoes in your own juice are whole, cut them into small pieces. Next, cut the beef into cubes, about 0.5 to 0.5 centimeters in size. Heat the pan, add a little oil and toss the beef there. Fry the beef for 10 minutes over medium heat, stirring occasionally. While the beef is fried, grate the garlic on the smallest grater, or you can use the garlic press. Finely chop the onions. Once the beef is fried, put it in a separate, deep container. Now in the same pan where the beef was fried, add a little sunflower oil and toss the onions and garlic to fry. Fry until the onion is podzolotil. As soon as the onion is podgolotnost, add peppers (Bulgarian, chili and jalapenos). Simmer the peppers over low heat for 5-10 minutes with the lid closed. Then add the tomatoes in their own juice, sugar and salt. Also add spices (coriander and zira), pre-grinding them. Be sure to taste the sauce, and if you think that there is not enough sugar or salt, add as you wish. Simmer for another 5-10 minutes, without covering, to leave excess moisture. Lastly, add corn and red beans. Simmer for 5-10 minutes until excess moisture boils. Add the resulting sauce to a deep container with beef, mix. Now put the finished dish tightly in a pot. In a preheated oven to 180 degrees, put the pot for 1 hour 20 minutes. After 1 hour 20 minutes, remove the pot and add grated dark chocolate and lemon juice. Once again, mix everything and put the pot for another 10 minutes into the oven. While the pot is in the oven, in a frying pan without oil, heat the tortillas so that they become a little crispy. Ready chili will be placed in them. You can also wrap the finished dish in pita bread, like a shawarma. After 10 minutes, remove the pot from the oven. The dish is ready to serve with tortillas and sour cream. Sour cream perfectly complements the dish, the taste becomes very unusual. I advise everyone to try. Bon appetit! Eat more, do not listen to anyone!