Mexican chili
6 servings
120 minutes
Mexican chili is a true embodiment of the passion of Mexican cuisine. Its history dates back centuries as a hearty and warming dish. It harmoniously blends vibrant flavors: spicy jalapeño, rich ground beef, and aromatic spices create a unique ensemble. The thick tomato base soaks into beans, corn, and vegetables, making the texture rich and velvety. The dish's uniqueness lies in its versatility: it serves as both a warming first course and a nutritious second course. Served in a deep bowl, often with creamy sour cream and grated cheese that adds creaminess and softens the heat. It's the perfect choice for those who love bold flavor adventures and want to dive into the traditions of Mexican gastronomy.
1
Prepare the vegetables: finely chop the jalapeño pepper (remove seeds), onion, and garlic; slice celery and carrot (into rounds) and chop the pepper; dice the potato.
- Jalapeno pepper: 1 piece
- Onion: 1 head
- Garlic: 2 cloves
- Celery stalk: 1 piece
- Sweet pepper: 1 piece
- Potato: 2 pieces
2
In a deep pot/pan/kazan, heat vegetable oil. Add all the spices to the hot oil and sauté for a few seconds.
- Vegetable oil: 5 tablespoon
- Ground cumin (zira): 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Ground red pepper: 1 teaspoon
3
Add onion and garlic to the spices, sauté until golden brown.
- Onion: 1 head
- Garlic: 2 cloves
4
Put the minced meat in the pot; fry, stirring, breaking it into small pieces with a spatula.
- Ground beef: 800 g
5
When the minced meat with onions and spices smells good and looks ready, add all the vegetables except for the potatoes. Sauté everything together a bit.
- Jalapeno pepper: 1 piece
- Celery stalk: 1 piece
- Sweet pepper: 1 piece
6
Open a can of beans and pour its contents into the minced meat (with the water). Add corn and potatoes. Salt and mix.
- Canned red beans: 1 jar
- Canned corn: 0.5 jar
- Potato: 2 pieces
- Salt: to taste
7
Pour the contents of the pot with tomato puree, stir again, and cover with a lid. Simmer on low heat for about an hour. Stir and taste for salt and spiciness, adding more ground red pepper if necessary.
- Tomato puree: 500 g
- Ground red pepper: 1 teaspoon
8
In the end, you should have a fragrant thick soup that combines the first and second courses. Serve in a deep plate/bowl, adding a few spoons of sour cream and grated cheese on top. But this is optional.