Mexican recipes
Easy chilli con carne
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100 min
Mexican
Ingredients
- Olive oil Olive oil
- 2 medium onions, chopped 2 medium onions, chopped
- 1 green pepper, chopped 1 green pepper, chopped
- 2 stalk celery (chopped) 2 stalk celery (chopped)
- 2 lb ground beef 905 g ground beef
- Spices Spices
- 2 clove garlic (minced) 2 clove garlic (minced)
- 2 tbsp chili powder 30 ml chili powder
- 1 jalapeno chili, finely chopped 1 jalapeno chili, finely chopped
- 1 tsp dried oregano 4.9 ml dried oregano
- 1 tbsp sweet paprica 15 ml sweet paprica
- 1 tsp black pepper 4.9 ml black pepper
- 1 can chopped tomatoes 1 can chopped tomatoes
- 1 small can tomato paste 1 small can tomato paste
- 1 can mild salsa 1 can mild salsa
- 1 can tomato sauce 1 can tomato sauce
- 1 large can chili beans in gravy 1 large can chili beans in gravy
- Salt to taste Salt to taste
Method
In a large dutch oven add the olive oil and saute the onions, celery and green onions for about 10 minutes, stirring often.
Add the beef and cook until brown.
Add the spices and jalapeno chili and cook for 1 to 2 minutes, stirring constantly.
Add the tomatoes, tomato paste, salsa and tomato sauce and simmer, over low heat for 15 to 20 minutes.
Stir in the chili beans and simmer for about 1 hour, stirring occationally. Taste and adjust with salt, if required.
Serve with sour cream and fresh coriander.
Add the beef and cook until brown.
Add the spices and jalapeno chili and cook for 1 to 2 minutes, stirring constantly.
Add the tomatoes, tomato paste, salsa and tomato sauce and simmer, over low heat for 15 to 20 minutes.
Stir in the chili beans and simmer for about 1 hour, stirring occationally. Taste and adjust with salt, if required.
Serve with sour cream and fresh coriander.
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