Meat

Beef chili


Beef Chili Ingredients

Ingredients for making beef chili:

  1. Onions 3 pieces (medium)
  2. Garlic 6 Prong
  3. Tomato paste 3 tablespoons
  4. Canned chili 4-5 pieces
  5. Ground beef (fresh) 1 kilogram 200 grams
  6. Tomatoes in their own juice 2 cans (800 grams)
  7. Canned beans 2 cans
  8. Vegetable oil 3-4 tablespoons
  9. Chicken broth 200 milliliters

Spice:

  1. Chilli Powder 1 Tbsp
  2. Ground cinnamon 1/2 teaspoon
  3. Ground black pepper to taste
  4. Salt to taste
  • Main Ingredients: Beef, Beans, Onions, Garlic
  • Serving 7 servings
  • World Cuisine

Inventory:

Knife, Paper kitchen towels, Cutting board, Deep plate - 3 pieces, Canned wrench, Measuring cup, Tablespoon, Teaspoon, Deep stewpan with a lid, Wooden kitchen spatula, Fork, Stove, Soup ladle, Plate

Cooking Beef Chili:

Step 1: prepare the ingredients.

Peel the onion and garlic with a kitchen knife. We wash vegetables under running water from any kind of pollution and dry with paper kitchen towels. Then, one by one, we put them on a cutting board and cut them into cubes with a diameter of up to 1 centimeter, just chop the garlic finely. We lay out the slices in separate deep plates. Using the key for canned food, open jars of tomatoes in their own juice, with chili peppers, as well as with canned beans. Take 4 - 5 chili peppers, chop them like garlic and put them in a separate deep plate. We also put minced meat on the kitchen table, put tomato paste, vegetable oil, salt, a measuring cup with 200 milliliters of chicken stock and all the spices indicated in the ingredients.

Step 2: stew the onions and garlic.

Turn the stove on to the middle level and put on it a deep, large stewpan 3 - 4 tablespoons of vegetable oil. When the fat warms up, we throw the chopped vegetables into it, that is, onions and garlic. Stew them, stirring with a wooden kitchen spatula 45 minutes until soft and light golden crust. Then add 3 tablespoons of tomato paste, chopped chili, chili powder and cinnamon to the stewpan. Mix the ingredients with a kitchen spatula and let them stew even 2 minutes.

Step 3: fry the minced meat.

Then we introduce fresh ground beef into the stewpan and, breaking it with a kitchen spatula into smaller pieces, fry the meat ingredient along with vegetables and tomato paste for 7 - 9 minutes. During this time, the stuffing will change color from bright red or pink to light beige with a grayish tint. If you think that the oil in the saucepan is low and the minced meat is poorly fried, you can add a couple more tablespoons of fat to the container, but do not overdo it, the dish can turn out to be very fat.

Step 4: bring the dish to full readiness.

When the minced meat changes color, add the tomatoes in their own juice to the stewpan and knead them with a table fork. Then, alternately holding jars of canned beans with your hands, drain the excess liquid from them and add to the stewed ingredients. Pour in there 200 milliliters of chicken broth, add salt, black pepper to taste, increase the temperature of the plate to a strong level and simmer the chili 8 - 10 minutes until the sauce takes on a medium density texture. Then turn off the stove, cover the stewpan with a lid and let the fragrant dish brew at least 10 minutes. Then, with the help of a ladle, we spread the beef chillies in deep plates and serve.

Step 5: serve beef chili.

Beef chili is served hot. If desired, before serving, each portion of this dish is sprinkled with grated Parmesan cheese or any other hard cheese, and chopped greens of dill, parsley, cilantro or green onions can be used instead of cheeses. The ideal light aperitifs for this dish are red dry or semi-sweet wines, soft drink supporters can relish chili under a glass of pomegranate juice. Cook with love! Enjoy your meal!

Recipe Tips:

- - In addition to the spices indicated in the recipe, you can also use tomato powder, caraway seeds, bay leaves and many other spices.

- - If the taste of the chili is too acidic, add 1 - 2 tablespoons of sugar to this ingredient. This ingredient will soften the taste of the finished dish.

- - Instead of canned tomatoes, you can use fresh tomatoes in your own juice, but before that they must be kept in boiling water for 1 - 2 minutes, cool, remove the skin and finely chop.

- - Very often in this type of chili I add vegetables and fruits such as sweet bell pepper, apples, olives or olives.

- - For the preparation of chili, you can use any aluminum non-stick deep saucepan, pan or cauldron.