Summer Chile
by Editorial Staff
My men are very fond of chili. They like a spicy and spicy meat dish, so
I cook it often. And in summer, I really like the option with fresh green beans. Try it too!
Cook: 1 hour
Servings: 4-5
Ingredients
- Minced beef – 500 grams
- Onions – 2 Pieces
- Garlic – 4-5 Cloves
- Sweet pepper – 2 pieces
- Hungarian pepper, medium hot – 1 Piece
- Chili pepper – 0.5 – 1 Piece
- Pureed tomatoes – 300 Milliliters
- Vegetable oil – 2 tbsp
- Green beans – 300-400 grams
- Motley beans – 1 Glass (boiled)
- Spice mixture – 2 tbsp (see recipe)
Directions
- Punch the vegetables in a food processor until they are coarse.
- Lightly fry the vegetable mixture in vegetable oil.
- Add minced meat. Fry, stirring and breaking the lumps, until crumbly. Pour in the grated tomatoes and simmer without a lid over medium heat for 20-25 minutes.
- Blanch the green beans in sweetened water for about 5 minutes. Then drain in a colander and immediately pour over with ice water. This will help the beans retain their bright green color.
- Add boiled beans to the meat sauce. You can take canned. Simmer for 10 minutes.
- For the chili spice, I prepare my own mixture. I take 2 tablespoons of paprika, dried parsley and oregano. I add one spoonful of savory, coriander seeds and a mixture of peppers – black, white, pink, green. Three tablespoons of garlic powder and brown sugar. Two teaspoons of cinnamon and cocoa powder each. I mix and store in a jar.
- Place the green beans in the sauce and add 2 tablespoons of the spice mixture. Stir and heat for a couple more minutes. Cover and let it brew for 10 minutes.
- Serve hot with tortillas and fresh herbs.
Bon appetit!
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