Meat and cold cuts
20 February 2019
Chili con carne
Category:
Meat and cold cuts
Difficulty:
Medium
Servings:
4
Travel with BROWIN into the world of traditional Mexican cuisine. The ingredients for chili con carne aren’t too fancy—you probably have most of them in your kitchen. This delicious, warming, and aromatic dish will satisfy even the biggest gourmets. Add this recipe to your cookbook today and surprise your friends and family.
Notes
Mexican cuisine, or how to make homemade chili con carne?
Recipe for chili con carne
Preparation:
Prepare the vegetables. Cut the onion and bell pepper (removing the seed cores) into medium dice. Finely chop the garlic. Grind half of the beef in a meat grinder using a 5 mm plate, and cut the rest into medium dice. Heat a frying pan with the oil over medium heat. Add the onion and sauté for 5 minutes until translucent. Add the bell pepper, garlic, sweet paprika and chili, and season with salt and pepper to taste. Fry for another 5 minutes.
Transfer the sautéed vegetables to an open pressure cooker and continue sautéing over low heat. In the oil left from the vegetables, fry the ground beef for 10 minutes. Add the cooked meat to the pressure cooker as well. Dissolve the stock cube in water and pour it into the pressure cooker too. Cook for 5 minutes. Pour the wine and lemon juice into the pan. Wait 3 minutes until it comes to a boil. Add the can of tomatoes and the can of beans to the pressure cooker with the meat and vegetables and cook for 20 minutes, stirring from time to time. Toss the beef cubes with Habanero seasoning and cumin, season with salt, and add to the boiling wine. Leave for 7 minutes, until you get a thick sauce. Then add the beef to the pressure cooker. Add salt and pepper. Serve with sour cream and, as you prefer, with rice, groats, tortilla or bread.
Enjoy! ...because homemade is better!
