I present to you My Chili con Carne, emphasizing that this is my version as I used white beans instead of the black beans that are included in the traditional Mexican recipe. Usually, I buy canned black beans, but this time I had some from my uncle’s garden and wanted to try using them in this recipe which turned out just as delicious. So, if you have other types of beans besides black, feel free to use them, the taste won’t suffer.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 45 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Mexican
Ingredients
- 21 oz Pork (ground)
- 2.2 cups beans
- 25 oz Tomatoes (cleaned)
- 10.5 oz Bell peppers (cleaned)
- 6.3 oz Onions (cleaned)
- 2 cloves Garlic
- 1.5 teaspoons Spices (for Tacos and Burritos)
- 4 pinches Coarse salt
Preparation
In a pot, sauté the ground meat for a few minutes.
Clean the tomatoes, remove the skin and seeds, blend them until they become a smooth sauce.
Wash the bell peppers, remove the seeds and inner filaments, and dice them.
Peel the beans and place them in a bowl (I used frozen beans).
At this point, add all the ingredients to the ground meat: first the tomato puree, then the beans, then the diced bell peppers, the chopped onion, garlic, spices, and salt. Cook covered for about an hour and a half, stirring occasionally.
Taste, and if necessary add more salt or spices (this depends on personal preference). Let it rest for a few minutes and serve hot, preferably with 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 great.
To always have beans on hand, when it’s the 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 mix available in stores, consisting 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 other ethnic meat-based recipes, all my way of course:
Couscous with chicken and vegetables (from Morocco)
Fava bean, bean, potato and duck curry (from India)
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