Chilli
con Carne
Tipycal Mexican recipe
The Author
- Mrs. Francisca Anita Mayorazog, from
Mexico City.
Ingredients:
quantity for 4 people
250g beans |
700g ripe tomatoes, puréed |
|
1 tablespoon olive oil |
5 garlic cloves, sliced |
|
1 onion, chopped |
1 teaspoon cumin powder |
|
500 g minced beef |
2 tablespoon chili (or paprika) |
|
2 sausages, peeled |
1 tablespoon mustard |
|
1 red or green pepper, chopped |
1 teaspoon dried oregano |
|
2-3 tablespoon parsley, chopped |
1 tablespoon red wine |
|
1 lemon |
1 dill sprig |
|
60g black olives, stoned |
1 teaspoon ground pepper, salt |
Preparation
Boil and drain the
beans.
Heat
the oil in a large saucepan. Fry the onion until soft. Add the meat and
sausages. Stir well until the meat is brown. Add the pepper, tomatoes,
garlic, cumin, chili (or paprika), mustard, a pinch of salt, oregano and
parsley.
Mix
well and simmer for a few minutes. Stir in the wine, filtered lemon juice,
dill and beans.Stir once again, cover and simmer for 15 minutes.
Add
the olives and sprinkle with pepper. Season to taste with salt and simmer
for a few more minutes.
Finally,
transfer to a large dish, sprinkle with some sliced raw onion.
Serve
hot with tortillas.
|
