Chili con carne (Spanish: chili con carne – chili with meat) – traditional dish of texas-mexican cuisine, main whose ingredients are meat, usually beef, and chili. Chile con carne is incredibly popular in mexico and the usa, eat it and how a separate dish, and served with side dishes, and as part of other dishes, for example, tacos or burritos. Original Texas Chili Recipe differs from Mexican in the absence of beans. Fry pieces of beef in a pan and put together with vegetables and spices to the slow cooker for several hours. Great for this recipe. stiffer meat from the cervical-scapular part is suitable, it is carefully stewed in sauce and become tender and filled with spicy tastes. Sprinkle the prepared chilli with herbs and serve. And to soften it pungent taste, add a spoonful of sour cream to the plate. one serving: (total 
Calories 482, total fat 29 g., saturated fats, proteins 36 g, carbohydrates 11 g, fiber, mg cholesterol., натрий мг., сахар г. 
Time: 7 час. 30 min. 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:
- 1.2 kg cervical-scapular portion of beef, diced 5 cm each
- 2 tbsp. l brown sugar
- 2 tbsp. l vegetable oil
- 1 small onion, finely chopped
- 5 cloves of garlic, crushed
- 2 cans (130 g each) canned chopped green chili peppers, drain the liquid
- 1 tbsp. l ground zira
- 3/4 Art. ground chili
- 1 can of 400 gr. canned chopped tomatoes with pepper Chile
- 1 – 2 tbsp. l green chili sauce
- Sliced green onions, fresh cilantro and / or sour cream, for filing
- Tortilla Chips, Served (Optional)
Recipes with similar ingredients: beef, chili peppers, tomatoes, cumin
Recipe preparation:
- In a large bowl, mix beef and 1 tbsp. l brown sugar and salt. In a large frying pan over moderate heat heat the vegetable oil. Fry the beef in batches until the meat is browned on all sides, 4 – 5 minutes (without cluttering pan). Transfer the roasted meat to a 5–6 multicooker l
- Reduce heat to moderate, add onions to the pan and fry until soft, about 5 minutes. Add garlic, chili, cumin and ground chili and fry for 3 minutes. Pour in 1.5 tbsp. water and tomatoes and stew, scraping off sticky pieces from the bottom of the pan, about 3 minutes. Put in a slow cooker, cover and cook when minimum temperature 7 hours.
- Add the remaining 1 tbsp. l brown sugar and sauce with green chili. Serve with green onions, cilantro and / or sour cream, and chips, if desired (set aside 3-4 tbsp for the next recipe). Use the remaining chili to make casserole from corn.
