I present to you my Chili con carne, I emphasize that this is my version as I used white beans instead of black beans which are expected in the traditional Mexican recipe. I usually buy canned black beans, but this time I had my uncle’s garden ones and I wanted to try to use them in this recipe, which turned out to be just as tasty. Therefore, if you have other beans besides black ones, you can use them without worry, the taste will not be compromised.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 45 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Mexican
Ingredients
- 21 oz Pork meat (minced)
- 1.1 lbs beans
- 6 cups Tomatoes (cleaned)
- 2.5 cups Peppers (cleaned)
- 1.5 cups Onions (cleaned)
- 2 cloves Garlic
- 1.5 teaspoons Spices (for Tacos and Burritos)
- 4 pinches Coarse salt
Preparation
In a pot, sauté the minced meat for a few minutes.
Clean the tomatoes, remove the skin and seeds, and blend them until they become a smooth sauce.
Wash the peppers, remove the seeds and internal filaments, and dice them.
Shell the beans and place them in a bowl (I used frozen beans).
At this point, add all the ingredients to the minced meat: first the passed tomatoes, then the beans, then the diced peppers, chopped onion, garlic, spices, and salt. Cook with the lid on for about an hour and a half, stirring occasionally.
Taste, and if necessary add more salt or spices (this depends on your taste). Let it rest for a few minutes and serve hot, if you prefer with some tortillas.
Tips/Advice
As already mentioned, the beans to use are black ones, but if you don’t have them, you can easily use common white ones, the taste will still be excellent.
To always have beans ready, when it’s in season, we shell them and freeze them raw, I assure you the taste remains unchanged.
The spices for Tacos and Burritos are a ready-made preparation available commercially, composed of a mix of chili, cumin, sweet paprika, black pepper, salt, garlic, and onion.
If you liked my chili con carne, you can use it to fill burritos:
Try the other ethnic meat-based recipes, all obviously my way:
Couscous with chicken and vegetables (from Morocco)
Curry with broad beans, beans, potatoes, and duck (from India)
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