Mexican recipes
Easy chili con carne
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135 min
Serves 12
Mexican
Ingredients
- 2 tbsp olive or vegetable oil 30 ml olive or vegetable oil
- 4 lb beef (use shoulder, chuck or round beef cuts; coarsely ground or cut in 1/2 inch cubes) 1.81 kg beef (use shoulder, chuck or round beef cuts; coarsely ground or cut in 1/2 inch cubes)
- 1 large onion, chopped 1 large onion, chopped
- 2 clove garlic (minced) 2 clove garlic (minced)
- 1 tsp dried oregano 4.9 ml dried oregano
- 1 tsp ground cumin 4.9 ml ground cumin
- 4 tsp chili powder (or to taste) 20 ml chili powder (or to taste)
- 2 (16-ounce) cans tomatoes 2 (16-ounce) cans tomatoes
- 2 cup beef or chicken stock 480 ml beef or chicken stock
- Salt and pepper to taste Salt and pepper to taste
Method
In a large frying pan over medium to high heat add the vegetable or olive oil, meat, onion and garlic and brown.
Add the dried oregano, cumin and chili powder and cook on high heat for 1 or two minutes, stirring constantly.
Pour in the tomatoes and beef or chicken stock and season with salt and pepper. Bring to a boil, lower heat and simmer, covered, for approximately 1 hour. Uncover and cook on low heat for 30 minutes to one hour more.
Remove from heat, leave to cool and serve with sour cream, shredded cheddar or Monterrey Jack cheese and Mexican fried rice.
Add the dried oregano, cumin and chili powder and cook on high heat for 1 or two minutes, stirring constantly.
Pour in the tomatoes and beef or chicken stock and season with salt and pepper. Bring to a boil, lower heat and simmer, covered, for approximately 1 hour. Uncover and cook on low heat for 30 minutes to one hour more.
Remove from heat, leave to cool and serve with sour cream, shredded cheddar or Monterrey Jack cheese and Mexican fried rice.
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