Texas Chilli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 onion (s)
- 8 mushrooms
- 1 bell pepper (s), red or green
- 3 tomato (s)
- 1 can kidney beans
- 1 clove garlic
- 3 piece (s) chocolate, dark
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 dash tomato paste
- salt
- Black pepper
- 2 teaspoons olive oil
- 1 large can tomato (s)
- 300 g minced meat
Print Recipe
Pin Recipe Instructions
- Cut everything into cubes. Heat the olive oil in a large saucepan with a lid. Steam the garlic and onion in the oil until translucent. Add paprika and mushrooms and sauté for a few minutes.
- Add the minced meat and sauté. Season with salt and pepper, add the fresh tomatoes and tomato paste.
- Cut the canned tomatoes into large cubes and add with the juice. Simmer with the lid closed for 60 minutes over low heat.
- Sieve the beans, wash them very well under running water and add. Simmer with the lid closed for another 20 minutes.
- Add the chocolate just before serving. Serve with rice or bread.
- Anyone who thinks that Texas Chili (also called Chili con Carne) comes from Mexico is unfortunately wrong. It was invented by emigrated Mexicans in Texas and is not to be found on almost any menu in Mexico - at most in the tourist areas, in order to meet the tourists` ideas of Mexican cuisine.
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