John Myers
Con Carne – But Almost without Chili
The perfect con carne – but almost without chili recipe with a picture and simple step-by-step instructions.
- 400 g Beef shoulder
- 2 piece Shallot
- 0,5 piece Red peppers
- 2 tbsp Tomato paste
- 100 ml Red wine
- 0,25 l Beef stock
- 1 Can Canned kidney beans
- 1 Can Corn
- 1 Can Pizza tomatoes canned
- 1 piece Clove of garlic
- 1 Msp Chilli flakes
- Salt, pepper, paprika powder
- Finely dice the beef, as well as shallots and bell peppers. Fry the meat well in hot fat, add the shallots and peppers, sauté. Stir in the tomato paste, deglaze with the red wine. Let it reduce, then add the stock. Simmer over a low heat. Pour corn and beans into a sieve, rinse thoroughly with cold water.
- After about 30 minutes, add the tomatoes, beans and corn as well as the garlic clove, press through the press and add. Let it continue to cook. After another 20 minutes. Season with salt, pepper, paprika powder and the chilli flakes, if available, add a little lemon zest. Cook for another 10 minutes, then season to taste, season if necessary and serve.
- The perfect accompaniment is of course tortilla chips, but good farmer’s bread also tastes good with it.
- Tips: If it is still too hot for you, soften it with some liquid cream (a Mexican would probably call my recipe “lax”). You can also use ground beef instead of beef in a hurry – but that’s more of a kind of bolo.
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