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

  1. Punch the vegetables in a food processor until they are coarse.
  2. Lightly fry the vegetable mixture in vegetable oil.
  3. 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.
  4. 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.
  5. Add boiled beans to the meat sauce. You can take canned. Simmer for 10 minutes.
  6. 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.
  7. 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.
  8. Serve hot with tortillas and fresh herbs.

Bon appetit!

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