The proposed dish has a pungent taste. It should be cooked from high-quality beef meat. The addition of cocoa to chili con carne is traditional in Mexican cuisine.
It is necessary
- - beef - 750 g;
- - onion - 1 pc.;
- - garlic - 3 cloves;
- - olive oil - 3 tablespoons;
- - chili pepper (green) - 3 pcs.;
- - premium flour - 1 tbsp;
- - chili powder - 2 tsp;
- - red pepper - 1 pc.;
- - water or broth - 300 ml;
- - canned tomatoes - 800 g;
- - tomato puree - 3 tablespoons;
- - cocoa powder - 1 tablespoon;
- - canned red beans - 400 g;
- - lime - 1 pc.;
- - fresh coriander - a handful.
Instructions
Step 1
Remove the beef from the freezer in advance, let it thaw. Rinse a piece of meat in running water, pat dry with kitchen towels. Chop the beef into random pieces. Install a meat grinder with knives for preparing coarse minced meat. Or use a food processor to grind the meat.
Step 2
Place the pan on the stove, heat on medium heat along with two tablespoons of olive oil. Put the minced meat in a frying pan, fry, stirring occasionally. Put the finished product in a ceramic saucepan.
Step 3
For further cooking, peel the onion and cut into small cubes. Peel the garlic cloves, crush with the flat side of a knife, then chop finely. Wash the chili peppers, cut and remove the seeds. Chop green peppers finely.
Step 4
Heat the olive oil again in a skillet, to the extent of one tablespoon. Fry the onion cubes until soft. Add garlic and pepper to it. Cook the food for a few minutes.
Step 5
Mix onion mixture with minced meat, cook together over low heat. Add flour and dry chili to the products in the pan.
Step 6
Chop the canned tomatoes and send them together with the tomato paste. Cook over medium heat for 50-60 minutes, stirring occasionally.
Step 7
After an hour, add the cocoa powder and pure red pepper to a saucepan. Add the beans and lime juice 15 minutes before the chili con carne is finished.
Step 8
Put the dish on a plate, sprinkle with coriander and drip a few drops of Tobasco sauce. Garnish the dish with the remaining pepper.
