Chile is a popular and demanded spice in the world that gives piquancy and delicate flavor to dishes. Hot pepper is a part of independent second courses, soups, hot sauces, which are loved in Latin America and Southeast Asia. The pungency of the dish will depend on the amount of chili you use.
To prepare Mexican chili you will need:
- 1 kg of beef for stew;
- tomatoes - 2 pcs.;
- bell pepper - 2 pcs.;
- chili pepper - 1 pc.;
- onions - 2 pcs.;
- 200 g canned corn;
- 200 g canned beans;
- 200 g of tomatoes in their own juice;
- 200 g tomato paste;
- 50 ml of vegetable oil;
- salt, sugar, pepper (to taste);
- greens (parsley, dill, coriander, etc.).
Rinse the meat and cut into small pieces. It is best not to use ground beef in this dish. Dip the bell peppers and tomatoes in boiling water, peel them off and chop finely. Peel and chop the onions. Peel and seed the chili, then cut into rings.
Open jars of canned vegetables (beans, corn). Mash the tomatoes in their own juice with a fork.
Preheat a frying pan, put pieces of meat on it and fry until the juice from the beef begins to evaporate, then put onions and fry over low heat for about 5-10 minutes.
Then add the rest of the vegetables to the meat: tomatoes, bell peppers and chili. Stir and simmer for about 5 minutes. Keep in mind that the pan does not need to be covered with a lid. After the liquid has evaporated, add canned tomatoes and tomato paste to the pan. After boiling, you can add beans and corn.
If the liquid from the pan evaporates quickly, add plain boiled water. Simmer meat and vegetables for about 5-7 minutes. Season the dish with salt and pepper to taste, add spices and finely chopped herbs.
Fans of Mexican cuisine and hot chili peppers will appreciate the Mexican chili con carne. To prepare 5 servings, you will need the following ingredients:
- 700 g of beef for stew;
- 200 g beans;
- 600 g of tomatoes;
- onions - 3 pcs.;
- garlic - 3 cloves;
- 2 tbsp. l. vegetable oil;
- 1 tbsp. l. cumin;
- 1 tbsp. l. sweet paprika;
- 1, 5 tsp chili peppers;
- 0.5 tsp carnations;
- 1 tbsp. l. Sahara;
- 1 tbsp. l. wine vinegar;
- parsley;
- salt (to taste).
Wash the beans and soak overnight, drain the water in the morning, wash again and cook over low heat in unsalted water.
Grind the beef in a meat grinder with a coarse grill. Fry the prepared minced meat in a pan.
Rinse the tomatoes and pour over boiling water so that it is more convenient for you to remove the skins from them, then chop finely.
Peel the onions, chop finely and simmer over low heat for softness, then add minced meat, tomatoes and spices to the onions, continue to fry, stirring constantly.
Next, put the contents of the pan in a saucepan with the beans, add 1, 5 cups of hot water, salt and pepper to taste, also add bay leaves. The dish must be cooked over low heat for about 40 minutes. Before turning off chili con carne, add sugar, wine vinegar, finely chopped herbs to it.
Serve hot as a separate dish.
To make chili soup you will need:
- 170 g beans;
- onions - 1 pc.;
- carrots - 2 pcs.;
- chili pepper - ½ pc.;
- tomatoes - 2 pcs.;
- celery stalks - 2 pcs.;
- garlic - 2 cloves;
- water;
- 1 liter of vegetable broth;
- salt, pepper (to taste);
- parsley.
Soak the beans in cold water overnight, drain the water in the morning and transfer the beans to a pot of water, which must be brought to a boil. Then reduce heat, cover the pot and cook the beans for about 2 hours.
Wash the carrots, peel and chop, peel the onion and cut into half rings. Wash the pepper, remove the tail, seeds and core, chop finely.
Place the prepared beans and prepared vegetables in the vegetable broth, bring to a boil and simmer over low heat for 30 minutes.
Remove half of the vegetables from the pan and puree them in a blender, then return to the pan.
Boil the tomatoes with boiling water, remove the skins and chop. Wash and chop the celery stalks. Add tomatoes and celery to the soup, simmer for another 10-15 minutes. Add more water or broth as needed.
As a result, you will prepare a thick chili soup, which must be salt and finely chopped parsley.
