Chili Con Carne À La Monsieur
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large onions, diced
- 6 clove (s) garlic, finely chopped
- 500 g minced meat, mixed
- 1 large red pepper (s), cut into small pieces
- 5 chilli pepper (s), hot, fresh or from the glass, finely chopped
- 850 g tomato (s) (can), chopped
- 50 ml tomatoes, happened
- g 1,275 kidney beans (can)
- 1 baguette (s) or panelino
- olive oil
- sugar
- oregano
- Salt and pepper, black, freshly ground
- paprika powder or chili powder
- Tabasco
Print Recipe
Pin Recipe Instructions
- Heat 6 tablespoons of olive oil in a large saucepan, fry the diced onions and the finely chopped cloves of garlic until translucent. Add the minced meat and the chopped bell pepper and fry for 10 minutes over high heat while stirring, then simmer for another 5 minutes over low heat.
- Then stir in the finely chopped chilli peppers with the chopped tomatoes (along with the juice). Depending on the consistency and taste, add the tomatoes, a strong pinch of sugar and definitely 1 to 2 tablespoons of dried oregano. Let everything cook over low heat for about 20 minutes.
- Then add the kidney beans, rinsed well with cold water, to the meat mixture and let the dish simmer for another 15 to 20 minutes. Then season the stew with salt (otherwise the beans will stay hard), possibly smoked salt and freshly ground black pepper. Season to taste with paprika or chili powder and Tabasco, depending on your taste.
- It goes well with fresh baguette, Italian panelino or white bread.
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