Chili con Carne
Method
- Dice the celery, the carrot, the onion and the garlic;
- Brown the celery, the carrot, the onion and the garlic with the chopped pepper and the cumin;
- Add the ground beef and brown well; • Chop the peppers in small chunks;
- Brown them with the other vegetables and the meat in the saucepan;
- Add the red beans, then add the Petti extra fine sieved tomatoes passataand cover with chicken broth;
- Cook on a low heat for 4 hours;
- Adjust salt and pepper, then serve with chopped fresh coriander, the limejuice and peel, sour cream and the little chunks of the peppers;
- Serve with tortillas.
Ingredients for 2 people
• Very fine minced beef, 450 g;
• Canned red beans, 200 g;
• Petti extra fine sieved tomatoes
passata, 700g;
• Celery/Carrot/Onion/Chili/Garlic
(for the sauté);
• Seeds of Coriander, q.s.;
• Green and red fresh chili pepper 1;
• Pepper 1⁄2 red and 1⁄2 yellow;
• Chicken broth, 150 ml;
• Salt/Oil, to taste;
• Lime, peel and juice, 1;
• Fresh coriander, q.s.;
• Sour cream, q.s.;
• Tortillas, to taste.
• Canned red beans, 200 g;
• Petti extra fine sieved tomatoes
passata, 700g;
• Celery/Carrot/Onion/Chili/Garlic
(for the sauté);
• Seeds of Coriander, q.s.;
• Green and red fresh chili pepper 1;
• Pepper 1⁄2 red and 1⁄2 yellow;
• Chicken broth, 150 ml;
• Salt/Oil, to taste;
• Lime, peel and juice, 1;
• Fresh coriander, q.s.;
• Sour cream, q.s.;
• Tortillas, to taste.
