Mexican Cuisine for Everybody: Easy and Delicious Mexican Recipes by Daniel Humphreys

Author:Daniel Humphreys [Humphreys, Daniel]
Language: eng
Format: epub
Published: 2019-02-07T08:00:00+00:00

Method:

Prepare the vegetables for sautéing in olive oil. Peel and dice the onion, then chop the red pepper. Add garlic and place everything in the pan on medium heat. Stir frequently and let cook for 5-7 minutes, until the vegetables get soft. Add paprika, chili powder, and cumin. Let cook for 5-6 minutes more, until all the spices homogenously blend in the paste. After you turn up the heat, add the beef and let it brown in the pan. Stir frequently and let cook for about 7 minutes, then start preparing the sauce.

Take some hot water (about a cup) and place it in the pan. Crumble beef stock, then add tomatoes (chopped and paste) as well as the rest of the spices. Let simmer for about 10 minutes on low fire. Stir often and add a little more water, if necessary. Then add the beans into the chili and let cook for about 10 minutes more. Stir regularly and add herbs and spices if you like to. After everything is cooked, turn off the stove and let the chili sit for about 15 minutes with a lid on it. This way all the flavors will smoothly and surely blend. Serve warm with soured cream to taste and a sprinkle of some more cumin.

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