in Chili Con Carne Tex-Mex Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g minced meat
- 2 cans kidney beans, 400 g each
- 1 can black beans, 400 g
- 1 can corn, 300 g
- 1 can tomato (s), peeled, approx. 400 g
- 2 chilli pepper (s), red
- 3 tablespoon tomato paste
- 1 vegetable onion (s)
- 1 onion (s)
- 2 cloves garlic
- 0.5 teaspoon ½ chili powder
- 0.5 teaspoon ½ oregano
- 0.5 teaspoon ½ cumin
- 0.5 teaspoon ½ paprika powder, hot pink
- 1 teaspoon marjoram
- 1 pinch (s) cayenne pepper
- 1 shot Tabasco
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the onions and garlic, mix with the minced meat and fry with margarine until crumbly.
- Put the tomatoes in a bowl, mix with the tomato paste and the spices. The use of oregano and cumin is typical of Tex-Mex cuisine and most chili con carne varieties. Therefore, these two ingredients should be avoided at least during the preparation. Cut or chop the 2 chillies into small slices and add to the sauce. Put the sauce, beans and corn in the stew pan with the minced meat with the onions and garlic and stir. Let simmer for about an hour and, if necessary, add water or season.
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