Chili con carne with beans and hot tomato sauce
4 servings
60 minutes
Chili con carne is an iconic dish of Mexican cuisine that combines rich meat flavor with spicy tomato sauce. Its history roots in Mexican and Texan traditions, where it has become an integral part of gastronomic culture. The aromas of cumin, cinnamon, and paprika give the dish rich depth, while beans make it nutritious. Heat can be adjusted to taste by adding jalapeños and chili. Served with flatbread, sour cream, and grated cheese, it becomes a true feast of flavors, perfect for cozy evenings or lively gatherings with friends.
1
Finely chop 1 large onion. Pour vegetable oil into the bottom of the pot and sauté the onion.
- Onion: 1 piece
- Vegetable oil: to taste
2
Add veal mince to the fried onion (if it was in the fridge, let it warm to room temperature), mix, and stir constantly until the meat is almost cooked.
- Ground veal: 500 g
3
Pour the beans from the can into a strainer to drain the sauce, add the beans to the meat, and mix.
- Red kidney beans: 1 jar
4
Chop the chili pepper finely, add to the pot - mix.
- Chili pepper: 1 piece
5
Put the adjika in the pot and mix everything.
- Adjika: 350 g
6
Add a tablespoon of tomato paste - mix.
- Tomato paste: 1 tablespoon
7
Sprinkle with cumin/coriander, cinnamon, black ground pepper, and ground paprika, mix with salt. Everything to taste: the dish should be spicy and very aromatic. Control the spiciness of the dish to your liking.
- Ground cumin: 1 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Ground black pepper: to taste
- Ground paprika: to taste
- Salt: to taste
8
Chop the jalapeño pepper and add it to the pot, stir. By this time, the meat will be fully cooked. It can be served.
- Canned (pickled) jalapenos: 20 g
9
Cut the lavash in the shape of a plate. Place the lavash on the plate. In the center of the lavash, put chili con carne, on one side add sour cream, and on the other grated cheese and serve.
- Armenian lavash: 1 piece
- Sour cream 10%: 1 jar
- Hard cheese: 1 piece
