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INGREDIENTS |
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"If there is a dish that is associated in the collective imagination to the adjective" tex-mex "this is the chile con carne. But you must know that if it is well tex, the chile is not at all mex: you do not find south of the border or only in restaurants for Texans lost! chili con carne is therefore a rare culinary creations Texas: it would have been invented in San Antonio (Texas) .
400 gr steak chopped
1 red pepper
1 green pepper
2 small chilies jalapanos
1 large onion (or 2 small)
540 ml (19 ounces) diced tomatoes
398 ml (14 ounces) dark red kidney beans
2 cloves garlic
3 C. soup sauce Chile
2 C. tablespoons of tomato paste
1 / 2 cup chicken broth, beef or water
Spices Old El Paeso or 2 c. coffee chili powder, 1 / 2 teaspoon coffee cumin and oregano)
3 C. tablespoons cooking oil
Salt and pepper to taste
Coriander taste |
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| PREPARATION |
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| TIME OF PREPARATION : 35 mn |
1. Put onion in the robot and chop coarsely, remove and place the peppers and chop.
2. In a large skillet or casserole antiadhésive save oil and then gently brown the onion, garlic and peppers.
3. Stir in ground beef and cook gently 10 minutes.
4. Mix remaining ingredients and add the beans and spices, salt and pepper. Add the broth.
5. Cover and cook about 25 minutes until it reaches desired consistency. (I like the juicy Chile. But when I use as a garnish to tacos, I make the broth reduce considerably by removing the lid).
6. Serve hot with corn (in season) and / or rice.
Note: You can also use it as a garnish for tacos. In this case, put it in shell tacos, adding black olives, cheese, lettuce and serve.
Posted by Franceska
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