Mexican dish with chips and beans. Chili con carne - ingredients for a Mexican dish and step-by-step cooking recipes with photos. Fresh Mexican salsa

Prepare three types of beans under the Mistral brand: white, black and red Kidney beans. Wash each type and soak overnight in separate pans. The next day, drain the water, rinse the beans and boil, also in separate pans, until tender.

Wash the sweet peppers and chili peppers, place them on a baking sheet and bake in the oven at 220°C for 20 minutes.

Remove from the oven and place in a plastic bag for 10 minutes. Carefully peel off the skin and remove the core. Cut the pulp into strips. Peel the onion and cut into rings.

Fry the onion in vegetable oil.

Dilute the starch in a small amount of water, stir thoroughly so that there are no lumps. Pour into the pan with the onions. Mix. Place all three types of Mistral beans and chopped peppers into a frying pan. Simmer over low heat for 15-20 minutes. Add salt.

Place on a plate. Bon appetit!

This is a super bean dish: it uses 3 types of beans, different in both color and taste! The dish is spicy, as Mexicans prefer this type of dish. But if you don't like the heat, cook it without the chili.

Mexican cuisine is famous throughout the world for its spicy, aromatic dishes. One of these culinary masterpieces is chili con carne (translated from Spanish, chili con corne means “chili with meat”), which is a thick soup of meat or minced meat, beans and vegetables. If you decide to cook this dish, then pay attention to the recipe for chili with beans and turkey.

What is chili con carne

The basis of the dish is red chili pepper, meat, vegetables. Chili con carne first began to be prepared in Mexico, but then the aromatic combination of ingredients became widespread in Texas, America, and gradually began to spread throughout the world. Today, chili con carne can be found in any Mexican restaurant, or you can try making it yourself.

How to cook

Housewives often treat foreign cuisine with distrust, but cooking chili con carne does not require exotic products, spices, or special kitchen equipment. All ingredients can be purchased at any supermarket that sells meat, vegetables, and seasonings. The advantage of this dish is that some components can be replaced with others, especially when it comes to vegetables. You can also take any type of meat, or you can completely abandon it and make a vegetarian type of chili with the addition of soy.

Chili con carne recipes

There are many recipes for making chili con carne. Various vegetables can be used, it all depends on the region or the taste of the housewife. Not all variations add beans. For example, a Texas or American type of dish is prepared without legumes. Sometimes they put honey, cocoa, sugar in it or prepare chili con carne soup. As for seasonings, Mexican chefs who know how to prepare a dish correctly recommend taking a closer look at black pepper, oregano, and coriander.

Jamie Oliver's recipe

Time: 1.5 hours.
Number of servings: 10 servings.
Calorie content: 320 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

Jamie Oliver is a popular English chef and TV presenter who has published several cookery books. He is the owner of charity restaurants in London, Amsterdam, Cornwall and Melbourne, and has received awards for his contribution to the development of healthy eating. Jamie, like no one else, knows how to cook chili con carne at home so that it turns out tasty and healthy.

Ingredients:

beef – 500 g;
canned red beans – 400 g;
onions – 2 pcs.;
tomato – 5 pcs.;
bell pepper – 2 pcs.;
carrots – 2 pcs.;
celery stalk – 2 pcs.;
garlic - a few cloves;
balsamic vinegar - 2 tbsp. l.;
parsley - a small bunch;
chili pepper – 1 teaspoon;
cumin – 1 teaspoon;
cinnamon – 1 teaspoon;
sea salt - to taste;
ground black pepper - to taste;
olive oil - for frying.

Cooking method:

Prepare minced meat or finely chop it.
Cut the vegetables into small pieces.
Pour oil into a deep frying pan or saucepan and add all the vegetables except tomatoes. Fry for 6 minutes with spices and salt.
Add beans to vegetables. Next add the meat and tomatoes. If the minced meat is fatty, it is recommended to first fry it in another frying pan and drain the fat from it.
Chop the parsley stems and add to the pan.
Take a glass of clean water and add it to the pan along with balsamic. Simmer for one hour, stirring occasionally.
Remove the lid, add parsley leaves and simmer for another 10 minutes.
The finished dish is served with rice, potatoes or couscous.

With beans

Time: 100 minutes.
Number of servings: 8 servings.
Calorie content: 300 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

The stumbling block for chefs who can say with confidence how to cook chili con carne is beans. Some argue that this is a mandatory ingredient, others - that it does not need to be put into the dish at all. This recipe is ideal for vegetarians as it contains no meat. Animal protein here is replaced by soy and beans, which are easily digested by the body, but at the same time perfectly satiating.

Ingredients:

canned red beans – 350 g;
soybean – 200 g;
onion – 1 pc.;
tomato – 1 pc.;

sweet pepper - 1 pc.;

basil greens - a small bunch;
parsley - a small bunch;
balsamic vinegar - 1 tbsp. l.;
chili pepper – 1 teaspoon;
ground black pepper – 1 tsp;
ground coriander – 1 tsp;
honey – 0.5 tbsp. spoons;
vegetable oil - for frying;
salt - to taste.

Cooking method:

Boil the soybeans.
Chop the vegetables and chop the herbs.
Pour oil into the bottom of a deep frying pan and fry the vegetables in it until half cooked. Add spices and salt.
Place soy and beans into the pan. Simmer for half an hour under the lid. If necessary, add a little water (0.5 cup).
Two minutes before readiness, add honey and herbs to the pan.
Serve on its own or with rice.

With minced meat

Time: 1 hour 15 minutes.
Number of servings: 8 servings.
Calorie content: 400 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

You can make chili at home with minced meat. This will reduce the time spent at the stove. Ground beef, turkey or chicken are suitable for this dish. These types of meat contain a minimum of fat, which is important when preparing Mexican chili con carne. If you purchased fatty minced meat, then take the advice from Jamie Oliver: fry it separately and drain off the unnecessary fat.

Ingredients:

minced beef – 500 g;
tomato sauce – 3 tbsp. l.;
carrots – 2 pcs.;
zucchini – 1 pc.;
onions – 2 pcs.;
chili powder – 1 tsp;
oregano – 1 tsp;
salt - to taste;
butter - for frying.

Cooking method:

Cut the vegetables into cubes and fry in butter.
Add minced meat with salt and spices. Simmer for 10 minutes.
Stir the tomato sauce in one glass of water and pour it into the saucepan with the other ingredients.
Simmer covered for another 50 minutes. Ready.

With cocoa

Time: 1 hour.
Number of servings: 8 servings.
Calorie content: 300 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

Meat and cocoa go well together when it comes to chilli con carne. The spicy taste of chili pepper is softened by the aroma of chocolate. Such a dish on the dinner table will be a novelty for the whole family and will pleasantly surprise guests. Cocoa stimulates brain function, fills you with energy and improves your mood. A hearty meat dish with cocoa will be an ideal solution for everyday work if you cook it deliciously.

Ingredients:

beef – 500 g;
canned red beans – 200 g;
onion – 1 pc.;
bell pepper – 2 pcs.;
carrots – 1 pc.;
tomato paste – 1 tbsp. l.;
parsley - a small bunch;
sugar – 2 teaspoons;
meat broth – 250 ml;
chili pepper or other hot pepper - 1 tsp;
cocoa powder – 1 tbsp. l.;
cumin – 1 tsp;
lime – 1 pc.;
salt - to taste;

Cooking method:

Cut the beef into small pieces, add salt and spices.
Chop the onion, pepper, carrots and garlic and fry in oil until half cooked.
Add chopped meat, beans, tomato paste, sugar, lime juice and meat broth to chopped onions and other vegetables.
Simmer for 1 hour, stirring, with the lid closed.
Three minutes before readiness, add greens to the dish.

Beef

Time: 1 hour 10 minutes.
Number of servings: 6 servings.
Calorie content: 310 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

Beef is the basis of the Mexican dish chili con carne. According to the recipe, you need to cut the meat into small pieces or use ready-made minced meat. The beef-based dish is very nutritious, but at the same time it remains dietary. This meat is included in the menu for weight loss and disease prevention. Beef contains a lot of useful microelements and vitamins, it is rich in protein.

Ingredients:

beef – 600 g;
canned red beans – 300 g;
onions – 3 pcs.;
carrots – 1 pc.;
sweet pepper – 2 pcs.;
tomato juice – 250 ml;
red pepper – 1 pc.;
parsley – 1 small bunch;
apple cider vinegar – 1 tbsp. l.;
sugar – 1 tbsp. spoon;
cinnamon – 0.5 tsp;
salt - to taste;
vegetable oil - for frying.

Cooking method:

Cut the beef into small cubes.
Chop carrots, onions, bell peppers. Fry in a deep frying pan until half cooked.
Add beef and beans to the vegetables, add spices, salt, sugar and vinegar. Simmer for 10 minutes.
Pour tomato juice over the ingredients. Simmer for another 40 minutes.
Before serving, sprinkle the dish with herbs.

Turkey

Time: 1.5 hours.
Number of servings: 6 servings.
Calorie content: 280 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

Turkey meat is very similar in properties to beef, which is why it is included in the preparation of chili con carne. This is dense meat that is dark red in color, as seen in the photo. It, like beef, is included in many diets. Turkey is easily digested by the body, maintaining a feeling of fullness for a long time. To make it delicious, cook this dish in the oven.

Ingredients:

turkey fillet – 500 g;
red beans – 300 g;
onions – 2 pcs.;
sweet pepper – 2 pcs.;
fresh tomatoes – 3 pcs.;
chili pepper – 1 tsp;
meat broth – 200 ml;
ground black pepper – 0.5 tsp;
parsley – 1 bunch;
salt - to taste.

Cooking method:

Cut the meat into cubes. Salt and fry it in a frying pan until golden brown. Transfer to a thick-walled saucepan.
Cut the onions, peppers and tomatoes into cubes, fry in the same oil where the turkey was fried. Transfer vegetables to meat.
Add the remaining ingredients to the pan, pour meat broth over everything.
Cover with a lid and place in an oven preheated to 220 degrees Celsius for one hour.
Serve with rice and herbs as shown in the photo.

Time: 1.5 hours.
Number of servings: 8 servings.
Calorie content: 320 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

The presence of Spanish blood makes Mexicans “hot” people who love spicier dishes, so their housewives know Mexican recipes by heart. This dish is served with rice, cheese, corn tortillas and the popular tortillas. An example of serving is visible in the photo. For those who want it to be not just tasty, but also tender, you can add sour cream to the ingredients.

Ingredients:

minced beef – 700 g;
red beans -300 g;
onions – 3 pcs.;
tomato – 2 pieces;
bell pepper – 1 pc.;
tomato sauce – 2 tbsp. l.;
apple cider vinegar – 1 tbsp. l.;
honey - 1 tbsp. spoon;
chili pepper – 1 tsp;
ground black pepper – 1 tsp. l.;
cumin - to taste;
salt - to taste.

Cooking method:

Cut the vegetables into cubes and fry with salt and spices in a deep frying pan.
Add minced meat, beans, tomato sauce, vinegar and honey.
Simmer with the lid closed for one hour.
To serve, garnish with herbs and serve with corn chips or tortillas.

American style

Time: 1 hour.
Number of servings: 5 servings.
Calorie content: 300 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: American.
Difficulty: medium.

Americans value their time, so their cuisine is laconic and simple. The chefs of this country could not ignore the dish from the neighboring country and began to prepare it in their own way. The differences between American-style chili con carne and the classic recipe include a minimum of spices, the absence of legumes and the addition of pork. This version of the dish is perfect for a Russian family dinner.

Ingredients:

minced pork and beef – 500 g;
onions – 3 pcs.;
tomato – 3 pcs.;
carrots – 3 pcs.;
chili pepper – 0.5 tsp;
ground black pepper – 1 tsp;
salt - to taste;
vegetable oil - for frying.

Cooking method:

Fry the minced meat, do not forget to salt and pepper it.
Cut the onions and carrots into cubes.
Pour boiling water over the tomatoes, peel them and mash them into a puree. You can use a blender.
Fry the vegetables, mix with minced meat. Add the resulting tomato puree. Close the lid and simmer for 20 minutes.
Serve with boiled potatoes or rice.

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Mexican cuisine, which unites the culinary traditions of several nations, will appeal to everyone who loves juicy and bright flavors. Knowing certain tricks, anyone can cook its most popular dishes. All you need is a small list of familiar ingredients and, of course, your desire to experiment.

website I have selected 6 excellent Mexican dishes that will delight guests and are easy to prepare at home.

Fajitas

This is perhaps the most popular dish in Mexican cuisine. It is customary to serve the filling hot, right in the frying pan, and always along with traditional tortillas. This way, each guest can choose what to wrap in the flatbread and what sauces to eat it with.

Ingredients:

1 red bell pepper
1 yellow bell pepper
1 red onion
1 chili pepper
1 can canned red beans
300 g beef
2 tbsp. l. tomato paste
3 tbsp. l. vegetable oil
1 lime
4 wheat or corn tortillas

Preparation:

Cut beef tenderloin, bell pepper and chili pepper into thin strips.
Marinate the meat in lime juice for 1 hour.
Place vegetables on a hot frying pan and fry for 10 minutes.
Add the beef to the vegetables and fry for another 10 minutes, stirring occasionally.
Add tomato paste and beans to the contents of the frying pan, stir and keep on fire for a couple of minutes.
The filling for fajitas is ready! Serve it with flatbread, spicy tomato sauce and sour cream.

Guacamole

Adored by gourmets all over the world, avocado paste can be used as a side dish, for example, with meat or fish. But traditionally it is consumed as a snack and eaten with corn chips.

Ingredients:

2 tomatoes
3 ripe avocados
1 onion
1 chili pepper
1 lime
1 clove of garlic
bunch of cilantro

Preparation:

Finely chop the onion, garlic and cilantro. Grate the lime zest.
Remove the seeds from the chili peppers, remove the skins from the tomatoes and also chop them.
Mash all ingredients with a fork. Salt and mix again.
Add a couple of tablespoons of water and lime juice.
Peel the avocado, remove the pit and cut into several pieces.
Add the avocado to the tomato and chili paste and mash thoroughly with a fork.

Serve with corn chips. Bon appetit!

Fresh Mexican salsa

Spicy Mexican sauce goes well with potatoes and meat and adds piquancy and richness to dishes.

Ingredients:

3 tomatoes
1 onion
4 cloves garlic
2 chili peppers
juice of 1 lime
2 tbsp. l. tomato paste
2 tbsp. l. olive oil
cumin, salt, pepper to taste

Preparation:

Remove the skin from the tomatoes and cut into cubes.
Chop the onion and garlic in the same way.
Remove seeds from chili peppers and cut into strips.
Mix all the ingredients, salt and pepper, add cumin and tomato paste.

Season with lime juice and olive oil.

Bean soup with chili

Mexicans love beans and add them to almost everything. Dishes with it, like this spicy and aromatic soup, turn out to be very nutritious and tasty.

Ingredients:

300 g red beans
2 liters vegetable broth
1 bunch of cilantro
8 cloves garlic
2 red chili peppers
1 tbsp. l. cumin seeds
1 tbsp. l. coriander seeds
1 tsp. allspice
4 tbsp. l. olive oil
salt to taste

Preparation:

Soak the beans in cold water and leave for 8–10 hours.
Drain the water from the beans, fill them with vegetable broth and set to cook for 1 hour.
Pour 2 cups of broth into a separate pan and set aside for a while.
Remove a small amount of beans from a saucepan. It will be useful for decoration.
Grind the remaining broth along with the beans in a blender.
Chop the garlic and seeded chili pepper.
In a dry frying pan, fry the cumin, coriander and allspice for 2 minutes.
Place garlic and chili in a frying pan and add vegetable oil. Fry for 1.5 minutes.
Place the reserved broth on the fire, transfer the contents from the frying pan and puree from the blender into it, add salt and pepper. The soup only needs to be heated, not boiled.
Pour the soup into bowls and add the beans that we prepared for decoration.

Serve with greens. The dish turns out very aromatic and rich.

Huevos Rancheros

According to legend, this dish was first invented by cowboys many years ago, and today every Mexican enjoys it for breakfast. It can be eaten straight from the pan or wrapped in a traditional flatbread.

Ingredients:

2 eggs
2 tomatoes
1 red pepper
1 green pepper
100 g smoked sausage
1 red onion
2 tbsp. l. tomato paste
2 tsp. ground cumin
2 cloves garlic
2 tbsp. l. vegetable oil
bunch of parsley

Beans are the same original, basic product of Mexican cuisine as corn (maize). A person in Mexico and Central America can eat corn tortillas and beans all his life, and this is, in general, a complete meal, because it contains the basic minerals and proteins the body needs. It is no coincidence that in pre-Hispanic America, maize crops and bean crops coexisted.

Eating beans and simply eating are almost synonymous for a Mexican (as is eating rice for a Chinese or Vietnamese); In the Mexican dialect of Spanish there is even a verb frijolear, “to make beans.”

Tortillas are still baked in Mexican villages, but in the city housewives buy them ready-made in the supermarket. But beans are a homemade creation in every self-respecting Mexican family. It is made in many different ways, depending on the hostess’s plan for lunch or dinner. But the beginning of the endlessly varied process of cooking beans usually comes down to this.

Boiled beans (Frijoles de olla)

What you need:

1 cup dry red beans;
5 cups of water;
1 onion;
1 tbsp. lard or vegetable oil;
salt;
1 tsp cumin seeds;

The Mexicans themselves do not soak beans, but to do this you need to have Mexican beans (more precisely, one of dozens of its types). If the beans are not of Mexican origin, it is better to soak them in water overnight. Cook in the same water until soft, adding the onion for about 1 hour. When the beans are soft enough, add salt to taste, oil or fat and cook for another 30 minutes.

This is a classic recipe for beans (also called “beans in a pot”), from which Mexicans then prepare a variety of dishes.

I usually make one of two dishes out of these beans.

This is, first of all, fried bean puree (frijoles refritos) , which can be eaten with tortillas, made into stuffing for stuffed peppers, and simply added to scrambled eggs for breakfast. Mexicans usually cook their dishes with pork fat, which gives them a special flavor.

What you need:

2 cups boiled beans with the water in which they were cooked;
3 tbsp. lard or vegetable oil;
1 tbsp. finely chopped onion.

In a frying pan in vegetable oil or pork fat, fry the onion until soft. Now you need to add beans to the pan and immediately mash them with a fork or masher until pureed, adding a little broth. When all the beans are softened, slightly dry and begin to separate from the sides of the pan, your dish is ready.

Another recipe gives complete freedom to imagination, with the exception of a few basic techniques and ingredients. I don't even know what to call it.