My Authentic Chili con Carne
Serves : 4 people
Preparation : 20 minutes
Cooking : 30 minutes
Ingredients
- For the sauce
-
17.6 oz of ground beef
-
250g canned red beans
-
1 green bell pepper small
-
2 onions
-
2 pods of garlic
-
1 teaspoon of ground cumin
-
1/2 teaspoon of oregano
-
4.2 fl oz of tomato sauce not necessary if you're using canned tomatoes
-
2 peeled tomatoes fresh or canned, depending on the season
-
2 branches of parsley
-
2 tbsp of olive oil
-
1 tip of Cayenne peppers
-
pepper
- Kitchen utensils
-
chef's knife
-
mortar
Instructions
Peel, remove the root end, and chop the onion into small pieces.
Do the same with the garlic.
Heat the oil in a skillet.
Sauté the ground meat with the onion for about 8 minutes.
Add the garlic halfway through cooking.
Note: Use two spatulas to break up the ground meat thoroughly so that it doesn’t clump into large pieces while cooking.
Meanwhile, wash the bell pepper. Remove the seeds and cut it into small pieces.
Crush the cayenne pepper in a mortar.
Once the meat has browned on all sides, add the bell pepper, cayenne pepper, cumin, oregano, and kidney beans.
Cook for 5 minutes.
Meanwhile, if you’re using fresh tomatoes, rinse them. Remove the seeds and cut them into large chunks.
Add the tomatoes and the tomato sauce to the pan.
Cover and cook for 20 minutes.
Serve with rice and garnish with parsley.