Chili con carne, or just chili, often served with corn tortillas, however an even more successful combination will come out of this dishes and bread with bacon and shallots. The meat is incredibly tender, and hot pepper balanced by other tastes that are even better combine the next day. Corn bread deserves separate attention. Brown sugar sweetness, smoked flavor bacon, buttermilk acid and jalapeno spiciness complement each other, creating the perfect combination.
Recipe author – Nancy Fuller
Time: 1 hour. 25 minutes Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Chile
- 2 cans (420 g each) of canned pinto beans, drain liquid and rinse
- 1 can (420 g) canned red Kidney beans, drain liquid and rinse
- 900 gr. ground beef
- 450 gr minced pork
- 3 slices of bacon with fat trimmed at the ends, chopped on small pieces
- 2 tbsp. l olive oil
- 6 garlic cloves, minced
- 2 onions, white chop, coarsely chop
- 1 green bell pepper, chop coarsely
- 1 red bell pepper, chop coarsely
- 2 tbsp. l chili powder
- 1 tbsp. l ground cumin
- 1 tsp cayenne pepper
- 1 can (170 gr.) Tomato paste
- 2 cans (420 gr. Each) canned baked tomatoes
- 8 tbsp. (2 l.) Beef broth
Corn bread
- 110 gr. butter, melted, plus additionally for pan lubrication
- 1/2 tbsp. brown sugar
- 2 large eggs
- 2 tbsp. yellow cornmeal
- 1 tbsp. wheat flour
- 1 tsp baking soda
- A pinch of salt
- Pinch of sugar
- 1 tbsp. yogurt
- 1 tbsp. sour cream
- 1/2 tbsp. diced jalapenos
- 1/2 tbsp. chopped green onions
Recipes with similar ingredients: Pinto Beans, Kidney Beans, Stuffing beef, minced pork, tomatoes, tomato paste, sweet pepper, chili seasoning, ground cayenne pepper, cumin, corn bread, bacon
Recipe preparation:
- Preheat the oven to 190 ° C.
- Chili: add olive oil and bacon to a large a pot or cast-iron pot. Fry on medium until the meat will not turn light brown and crispy (about 4 minutes). Remove the bacon from the pan with a slotted spoon and set aside for corn bread.
- Add garlic, onions, green and red bell peppers to melted fat after frying bacon. Cook until vegetables begin become soft (about 5 minutes). Pour in chili powder, cumin and cayenne pepper. Let the spices roast to reveal aroma (1-2 minutes).
- Then add the tomato paste and cook for 1-2 minutes. Enter baked tomatoes and mix with vegetables. Stir in beef and pork stuffing. Salt and pepper a little, cook for about 3 minutes. Finally add beef broth, pinto and red kidney beans. Reduce the heat to medium. Cover the pan with a lid, leaving a gap to steam, and simmer for 40 minutes.
- Cornbread: Whisk the butter in a large bowl with sugar. Insert eggs and quickly whisk until combined ingredients. Pour in corn and wheat flour, baking soda, salt and sugar. Whisk to combine the ingredients. Add yogurt, sour cream and mix quickly with a whisk. Enter jalapenos, spring onions and previously cooked bacon. Mix spatula until the ingredients combine.
- Lightly butter a cast-iron frying pan and pour into her dough. Bake until a toothpick is inserted into center, will not go clean (about 30 minutes). Give the bread Cool slightly before serving with chili.
