Mexican chili con carne: the easy recipe

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.

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.

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.

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.

Serve with white rice or tortillas.