What is it? It is a thick and spicy meat sauce of unknown origin. Unclear-unclear, do not be surprised. No, of course it belongs to the so-called kitchen Tex-Mex - Tex-Mex. But! The Spanish-language Wikipedia does not exclude that the very idea of American natives planted conquerors-the Spaniards in the 16th century. The English did nothing about this as if not heard. OOO! Chili is the dish, round which serious passions boil. And this concerns not only its origin, but the contents of the pots. With absolute certainty we can speak about only two ingredients: hot Chile peppers and meat "carne" in Spanish. Well, in this case, if we mean chili con carne (Chile with meat ' in Spanish). If we are talking about vegetarian chili – chili sin carne, is not only arguably the ingredient remains sharp chili pepper. There really is not so simple – in Latin America, Chile, I confess, just the collective name for the spicy peppers /fruits of plants of the genus Capsicum/, of which there are dozens. In General you can understand that with this dish, nothing is clear! But it does not hurt to enjoy the taste of sunshine (as sung by Mexicans in the song dedicated to chili con carne).
|Cooking time 60 minutes||Number of servings 6|
Chopped in small cubes fry the onions in olive oil until light brown colour.
Add finely chopped garlic and after 10-15 seconds the meat.
Fry the mince before whitening, to pour wine, remove from the bottom with a spatula the resulting sludge and add tomatoes and cooked beans.
After boiling add the pounded spices and chocolate (you can substitute cocoa powder).
After a few minutes add the sliced bell pepper and fresh Chile, seeded.
Just the sauce to cook 50-60 minutes. For 5-10 minutes until cooked add salt.
All ingredients except chili can be deleted EN masse or one by one, change to other suitable on your taste in meaning – for example, instead of kidney beans use the corn, to abstain from wine or sweet peppers – all the same the output will go to Chile!
Enjoy the rich flavor!