John Myers
Meat: Chili Con Carne Mexicana
The perfect meat: chili con carne mexicana recipe with a picture and simple step-by-step instructions.
- 300 g Finely chopped beef with a knife
- 300 g Finely chopped pork with a knife
- Alternatively, turn it very roughly
- 1 gutter Onion, chopped
- 4 Garlic cloves chopped
- 400 g Black beans drained
- 1 tbsp Tomato paste
- 1 Green peppers cleaned and chopped
- 1 Red peppers cleaned and chopped into small pieces
- 2 Piri Piri Chili peppers deseeded and chopped
- 1 tsp Caraway seeds
- 800 g Canned tomatoes, peeled, roughly chopped
- 200 ml Vegetable broth
- 1 tbsp Sweet paprika
- 2 Bay leaves
- 1 tbsp Herbs of Provence
- 1 tsp Oregano
- 1 tsp Savory spice
- Salt
- Black pepper from the mill
- Sour cream
- Chili Sauce (Sambal Oelek)
- Heat the oil in a saucepan, let the onion, garlic and tomato paste go translucent and fry the minced meat. The tomatoes with juice, herbs, peppers. Add the chilli peppers, beans and the broth and simmer on a low heat for approx. 20 minutes.
- Season spicy (hot) to taste and serve with white bread.
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