Chili con carne (first and second at once)

Category: Yeast bread
Kitchen: mexican
Chili con carne (first and second at once)

Ingredients

ground beef 600gr
bulb onions 2 pcs.
canned red beans in their own juice 2 banks
sliced ​​tomatoes in their own juice 2 cans of 400g.
Bulgarian pepper 2 pcs.
dark chocolate piece gr. 15
garlic 4 cloves
some broth (meat, chicken) or just water
salt, sugar and tabasco / red pepper taste

Cooking method

  • We visited a familiar couple in Germany. And on the very first day we were treated to an indecently tasty goulash soup, which, as it seemed to me in taste and consistency, needs to be stewed-boiled-infused for hours. In a fit of gratitude, I almost fell on my face in front of the mistress of the house for so many efforts spent for us, until she told me in broken Russian something like the following: “Are you crazy ?! and unaided. I never liked standing by the stove ... "Oops.
  • It turned out that chili con carne is a child of Mexican "parents" who emigrated and multiplied greatly in Germany. Why and where he is so popular with the Germans - history is silent. But the Germans' lip, as it turned out, is not stupid even once.
  • Since such a thing, how not to steal such a successful and easy-to-use recipe. The photo shows a dish from the refrigerator, not warmed up, so the consistency is much thicker than when consumed hot.
  • Chili con carne (first and second at once)
  • Onions are cut into small cubes and fried in oil until golden brown. Finely chopped garlic is added to it and fried in the same way.
  • Put the minced meat in the dizzyingly smelling onions and garlic and keep it there until it stops being pink.
  • Now you can add bell peppers, tomatoes, salt, pepper, and sugar. Simmer all this under a lid over low heat for 30 minutes. At the same time, I ask you to take into account that the bell pepper should be finely chopped, but due to my husband's pathological dislike for this vegetable, I have to whip it into a vegetable puree with pulp and pour it into the meat. This does not particularly affect the taste. But even faster than cutting into pieces. Another advantage is its inconsistent consistency, which will depend only on your desire. If you want soup - add when stewing broth. But not to the state of Russian soup, but approximately to Bulgarian goulash, that is, it should remain decently thick. Second, do not add broth. Boil potatoes for a side dish and let the neighbors cry at your door with envy.
  • We put the beans in a colander and let them swell.
  • After 30 minutes, add it to the soup, add a piece of chocolate (you won't feel it in the final dish, but ... it's like adding salt when making coffee: it doesn't feel it itself, but reveals the taste of the product) and simmer for another 10 minutes. All. You can add bay leaves and some dried basil at the end.
  • If there is no dark chocolate, it is better not to add any. If you are generally afraid of chocolate in your dishes, do not add any at all.
  • This is winter soup. Because nourishing, thick, hot and spicy. It warms both spiritually and physically. Ridiculously simple. Having been infused for a day, it becomes even tastier, which makes it generally an irreplaceable thing. I don't really respect heated food and there are not many dishes in the world that are made only tastier by standing in the refrigerator in a saucepan.
  • I can vouch for this soup-second-in-one.

The dish is designed for

6 servings

Matilda
super!!! Thank you so much !! I know that tomorrow my husband will eat for lunch!
tsvika
Natasha !!!
Yummy. Thanks .... we will do
Scarecrow
This, by the way, is one of the few dishes that only gets tastier from standing in the refrigerator.So don't be alarmed if there is excess left over and the chili is not eaten freshly prepared.
exiga
Bravo! Even reading the recipe as if I can smell this yummy! Let's make it happen tomorrow!
Scarecrow
These are the tomatoes I buy all the time and put in chili:

Chili con carne (first and second at once)

We need normal tomatoes in their own juice. Let them not be cut, we will cut them ourselves. Anything with a lot of tomato paste will give you specific heartburn.
Ilona
Oh my God!!! How delicious! Bookmark it! I can't, how I want to eat ... but here such an appetite. went to read where is the chocolate attached?
Medusa
Unexpected, frankly, the use of dark chocolate!
However, this alone makes you want to experiment with such a remarkably simple and greedy recipe, all the more valuable because it will take a minimum of time, effort and money, and the result is really expected to be excellent.
It looks like vodka would be quite a match for this dual-use Mexican concoction.
Here are just a portion in the photo, typically German-niggardly ... - three spoons.
Scarecrow
The quantity in the photo is for photo only. Plus chili from the fridge, so it's thicker than a real edible consistency.

Chocolate is not directly felt there by the taste of chocolate. He's kind of ... Well, the salt added by a couple of grains to coffee reveals the taste of coffee, but the salt is not felt. So is the chocolate in chili.

The dish is really hearty, very tasty and warming. And chili variants exist just milen.
Alexandra
Natasha,

This dish was first made here by Stеrn - with the addition of cocoa https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=104580.0
Apparently, this dish is very popular in Germany.

Well, I did it based on motives, with 100% bitter chocolate, stuffed it in our way, in Mexican canned corn, peas, multicolored beans ... https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=125027.0... And somehow I baked a pizza with such a filling - I recommend it if it's left over from lunch https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=108951.0

Scarecrow
I remember!! I remember your recipe for chili pizza and Stella's recipe (it's with corn, I think). I'm just re-posting this recipe. It's old, I posted it two years ago, but I never found it again.
14anna08
Natasha, can’t you do it in a cartoon? I have a simple Panasonic ... he probably "extinguishes for 30 minutes." or maybe he doesn't quite extinguish it right ...
Alexandra
Your most delicious, at least in the photo

I inserted links in the continuation of your phrase that there are milen versions of this dish
Scarecrow
Quote: 14anna08

Natasha, can’t you do it in a cartoon? I have a simple Panasonic ... he probably "extinguishes for 30 minutes." or maybe he doesn't quite extinguish it right ...

I think you can. What's the difference in what to stew? Only in my experience in Panasonic cartoon it is necessary to extinguish longer than on the stove.
14anna08
yeah, I swept it too, thanks, but without unnecessary supervision ...

the pictures are very appetizing ... right ... you want to eat right away. probably I will have this recipe like your varenets with wedge syrup ...
Elenka
Natasha, thanks for the recipe! Saliva choked while reading!
I cooked according to Stella's recipe, specially looked for it, bought beans with corn and pepper in cans of Bonduelle something like that in Mexican a la semi-finished product for such a chili. I will definitely cook according to your recipe. You don't need to look for beans - they are everywhere.
Anya, by the way, I cooked at Panasonic MV several times. Fried, and then stewed until tender. It seems a little less than an hour, but if you stew for an hour, it won't get any worse.
14anna08
Elenka, thank you!
Scarecrow
Well, and at least someone did?

Some were threatening here ...
exiga
Yes, of course they did! Our family liked it many times, thank you very much! Didn't I thank? Sorry, my head is already full of holes
insava
For multi - the most THAT !!!!
thanks for the idea
avgusta24
Thank you very much for the recipe! Yesterday I cooked, I liked it very much. Tasty, satisfying and cooks quickly.
July
I love it very much, like soup.

Chili con carne (first and second at once)

All the same only with corn yet.
Marina22
Scarecrow, Natochka, thanks for the recipe.Very tasty.
Chili con carne (first and second at once)
Scarecrow
Marina22,

It is usually eaten in winter. He's so hearty, hot. But you were drawn in the summer))). What is delicious - I believe!))
Marina22
ScarecrowWe were cold yesterday
Marina22
Scarecrow, I bring again a big big thank you. We had guests today, all Germans. Among them is a professional chef.
Firstly, it is not hot here today, and secondly, we have little space. And when a lot of people eat it is more convenient to hold a bowl in their hands, and not with a plate with a knife and fork.
My husband immediately said make chili.
So much praised, went to the supplement, and even the cook praised his wife.
I dumped a lot, so they even asked home to pack.
Scarecrow
Marina22,
Oooh, what a praise for the hostess. I can imagine how nice it was to hear compliments and how scary it is to cook for a professional. Well done, I did it!

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