Thick Texas-Mexican Soup Combining Two popular dishes: chili con carne, or just chili, and fajita. Like chili con carne (Spanish: chili con carne – chili with meat) soup consists of beef, chili and beans. The same ingredients along with vegetables and additives in the form of guacamole, sour cream, cheese are part of fajita. And in one plate they turn into an amazing dish with rich spicy taste, aroma and Mexican character. Not the last role in the taste of the dish is beef. Meat stripped from beef ribs, or short ribes, as a result of long cooking transmits all its characteristic taste and aroma of the dish, while becoming very нежным и вкусным. 
Time: 2 час. 15 minutes. Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. short boneless beef ribs (short ribes)
- 1 and 1/4 Art. rapeseed oil
- 2.4 liters lightly salted beef broth
- 1 small onion, diced
- 1 red or green bell pepper, chopped
- 1.5 tbsp. l ground zira
- 2 tbsp. l hot chili powder
- 1.5 tbsp. l chopped fresh oregano
- 3/4 Art. flour
- 1 can (425 gr.) Canned white canellini beans, drain the liquid, rinse the beans
- Guacamole, sour cream, a mixture of cheeses for tacos and fried strips serve tortillas
Recipes with similar ingredients: beef, cannellini beans, seasoning chili, cumin, oregano
Recipe preparation:
- In a large saucepan or cauldron over moderate heat, heat 1/4 Art. rapeseed oil. Salt and pepper the meat and fry until golden brown for 3-4 minutes on each side. Transfer the meat to another large pan (first pan set aside) and add the broth. Cover and cook until readiness, approximately 1 hour 30 minutes.
- Meanwhile, in a first saucepan over moderate heat, heat the remaining 1 tbsp. oils. Add onions, peppers, zira, chili powder, oregano, flour, 1 tbsp. l pepper and salt to taste. Stir fry until the flour evenly intervenes, 3 to 4 minutes. Remove from the stove and set aside until the meat is ready.
- Put the meat on a cutting board; cover the broth and set aside. Cool the meat a little, then cut into pieces. Place a pot of vegetables on a moderate to high heat. Pour in the warm broth slowly and mix until smooth. Stir the chopped meat and beans, bring to a boil and cook until thickened, about 15 minutes. Pour into bowls and decorate guacamole, sour cream, cheese and fried strips of tortilla to add crunchiness.
