Nutrition Facts
6 servings
6
Mexican chili con carne: the easy recipe
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Discover this recipe for Mexican chili con carne. The classic dish that is sure to impress your guests.
Ingredients
500 Ground beef
2 Oil
2 Onion
7 cloves Garlic
1 Red bell pepper
1 Green pepper
600 Peeled canned tomatoes
500 Red bean (cooked)
2 Ground cumin
2 Ground cinnamon
1 "Four spice mix"
5 Hot chili powder
1 Paprika
2 pinches Salt and pepper
Directions
1
Preparation of the ingredients. Start by finely chopping the garlic cloves. Sauté them in oil over medium heat. Add the meat to the garlic that is just starting to color.
2
Preparation of the vegetables: Finely chop the onion. Remove seeds and finely chop the peppers. Add the onions and peppers to the meat when it is cooked. Stir regularly.
3
Stewing Add the can of peeled tomatoes and fill half of the can with water, which is then poured into the dish. Add all the spices. Let it reduce for one hour, always over medium heat, stirring regularly.
4
Then add the drained beans and the water from one of the two cans. Mix well and allow to cook as long as possible over low heat. The longer this dish simmers, the better it will be. If the chili becomes too "thick," it is perfectly fine to add water.
5
Serve with white rice or tortillas.
Ingredients
Ingredients
500 Ground beef
2 Oil
2 Onion
7 cloves Garlic
1 Red bell pepper
1 Green pepper
600 Peeled canned tomatoes
500 Red bean (cooked)
2 Ground cumin
2 Ground cinnamon
1 "Four spice mix"
5 Hot chili powder
1 Paprika
2 pinches Salt and pepper
Directions
Directions
1
Preparation of the ingredients. Start by finely chopping the garlic cloves. Sauté them in oil over medium heat. Add the meat to the garlic that is just starting to color.
2
Preparation of the vegetables: Finely chop the onion. Remove seeds and finely chop the peppers. Add the onions and peppers to the meat when it is cooked. Stir regularly.
3
Stewing Add the can of peeled tomatoes and fill half of the can with water, which is then poured into the dish. Add all the spices. Let it reduce for one hour, always over medium heat, stirring regularly.
4
Then add the drained beans and the water from one of the two cans. Mix well and allow to cook as long as possible over low heat. The longer this dish simmers, the better it will be. If the chili becomes too "thick," it is perfectly fine to add water.
5
Serve with white rice or tortillas.
Notes
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catvirgie
This chili is very easy to make and is well flavored with all its spices, which I really like. But when I make a real chili that I let simmer for 4 hours, I use two different meats. -
Fabienne
Good recipe, but be careful, Mexicans never made chili con carne; it's an American dish, Californian. You should change the title! -
Daniedeganties
Thank you to the women's magazine for this very good recipe. I am writing it down in my culinary treasure notebook. Not just any recipe makes it in. It's just a memory for my children; maybe they'll find their own moment of nostalgia in it! Well done! -
cata
Great! Served with tortillas, lettuce, diced fresh tomatoes, corn, and shredded cheese. Everyone customizes their chili to their taste, it's friendly. -
Lolo
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