Chile
4 servings
60 minutes
Chili is a passionate dish of Mexican cuisine that impresses with its rich flavor and spiciness. Its history roots back to ancient traditions of the indigenous people who used chili peppers to add brightness to food. This aromatic stew combines ground meat, tomatoes, bell peppers and hot chili peppers, beans and corn, creating a harmonious unity of textures and flavors. Garlic adds depth to the dish while spices provide a slight heat. Chili can be served with crispy nachos, salsa and melted cheese, turning it into a true feast of flavor. This dish is perfect for warm gatherings with friends or cozy family dinners, giving a sense of warmth and richness to everyone who tries it.
1
In a deep skillet, sauté finely chopped onion and garlic in sunflower oil. Add the minced meat and simmer for 10 minutes.
- Onion: 2 pieces
- Garlic: 2 cloves
- Sunflower oil: 100 ml
- Ground pork: 300 g
2
Next, add tomatoes in their own juice and diced bell pepper to the minced meat.
- Tomatoes in their own juice: 1 jar
- Bell pepper: 2 pieces
3
Clean the chili pepper from seeds, finely chop it and add to the soup, season with salt and pepper. Pass the garlic through a garlic press and add the beans.
- Chili pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 2 cloves
- Canned red kidney beans: 1 jar
4
Add a glass of boiling water, cover and simmer for 15 minutes. At the end, add corn and simmer for another 5 minutes. Optionally serve with nachos, grated cheese, and salsa.
- Canned sweetcorn: 1 jar
