This recipe for texas-mexican chili con carne, or chili with meat, low in carbohydrates and unlike most of these recipes do not contain beans. Whole main the taste of the dish will be meat, chili and tomatoes. To taste the chili is more complete and rich, mix three kinds in it meat: beef, pork and minced meat from raw sausage chorizo. Meat pre-fry until golden brown, and then chop slices and stew in a spicy tomato sauce in a slow cooker. Chile it turns out to be very satisfying, aromatic and warming. Serve it with a spoonful of sour cream, grated cheese and fresh herbs. Share with друзьями: 
Time: 1 hour. 20 minutes. Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 kg. beef neck and shoulder cut, hold with room temperature for 1 hour
- 0.5 kg boneless pork shoulder, hold at room temperature for 1 hour
- 2-4 Art. l rapeseed oil
- 1 large onion, diced 1 cm.
- 1 pepper blanched, peeled and chopped and chopped into cubes
- 1/4 Art. chili powder
- 2 tbsp. l ground zira
- 2 tsp paprika
- 1/4 Art. tomato paste
- 3 cloves, minced garlic
- 1 can 425 gr. canned diced tomato
- 1 tbsp. beef broth
- 1 tsp dried oregano
- 0.9 kg raw chorizo sausage (mexican), get the minced meat from shells and break it into pieces
- To serve: sour cream, grated cheddar and chopped fresh cilantro
- Special equipment: multicooker with a volume of 6-8 l
Recipes with similar ingredients: beef, pork, tomatoes mashed, chili, cumin, oregano, chorizo sausage, paprika
Recipe preparation:
- Preheat the 6 liter multicooker while frying while the display will not show “HOT”. Grate pork and beef 1 tsp salt and lots of ground black pepper. Add to the multicooker 2 tbsp. l butter, then put the beef and fry on all sides, about 2 minutes on each side. Place on a baking sheet or large plate.
- Add more oil if necessary and repeat the same. with a pork shoulder, frying it from all sides. Get out slow cookers and set aside with beef.
- Add onions to the crock-pot, pepper blanched, and 1 tsp. salt and fry, stirring occasionally with a wooden spoon and scraping sticky pieces of meat from the bottom of the pan until the onions become translucent, about 5 minutes. Add chili powder, zira and paprika and cook, stirring, to evenly distribute spices, and the flavor went, about 1 minute. Add tomato paste and garlic and continue cooking, stirring, for another 2 minutes. Add tomatoes, beef broth and oregano and mix, scraping the bottom a spoon. Turn off the slow cooker.
- Cut the pork and beef into pieces of 1.5-2 cm. Add to slow cooker with chorizo and mix. Following instructions manufacturer, close the lid and prepare the crock-pot for work. Set the pressure cooker mode and cook at high pressure 30 minutes.
- After completing the pressure cooker cycle, follow the instructions. pressure release manufacturer and wait for completion quick reset cycle. Caution not to burn yourself with the remaining steam, unlock and open the lid. Stir Chili and Serve with sour cream, grated cheddar and chopped cilantro.
