Chile con carne
Author:
Cooking Together
Servings: 4
Cooking time: 1 h
Spicy and sizzling chile con carne soup — a hallmark of Mexican and Texas cuisine
Ingredients
| ground beef 0.5 kg |
| c/s tomatoes (without skin) 400 g |
| boiled beans 150 g |
| onions 70 g |
| garlic 50 g |
| celery root 40 g |
| carrot 50 g |
| fresh chili pepper to taste |
| vegetable oil 30 ml |
| red dry wine 60 ml |
| sugar 25 g |
| water 200 ml |
| paprika 2 g |
| salt, black pepper to taste |
Instructions
Step 1
Grind the garlic, onion, carrot and celery root in a coarse grinder, then fry in a saucepan with vegetable oil for 5 minutes.
Step 2
Add the chopped chili pepper, paprika and fry a little. Then pour in the wine and simmer for 2 minutes. Add the mince and simmer for 8-10 minutes, stirring constantly.
Step 3
After a while, add the tomatoes beaten in a blender, pour in the water, salt, sugar and black pepper. Stir, cover the soup with a lid, turn down the temperature and simmer for 20 minutes.
Step 4
Then add the cooked beans and simmer for another 10 minutes. Serve the chili con carne with lime, chili peppers and nachos, if desired.
