September is here! The beginning of a new chapter for my little family is about to start, our children are going back to school after months of being at home, because of lockdown. We are very excited of all the things that are happening during this month.
This month will be full of delicious and comforting recipes for you to make at home, so if you haven’s subscribe to my letter, do it now, so you don’t miss anything. Today’s recipe is one of my husband’s favourite, Chilli con Carne or Chile con Carne, but my recipe uses proper Mexican ingredients to make it even more delicious.
Chile con Carne
- 500 g mince beef
- 2 dried ancho chillies, cleaned, stem and seeds off
- 1 yellow or red bell pepper
- 1 cup green beans cut in small pieces
- 2 medium tomatoes
- 1 small white onion
- 1 peeled garlic clove
- 2 cups cooked pinto beans
- 1 tbsp salt
- 4 tbsp vegetable oil
- 1 cup crumbled queso fresco or feta
- ½ cup sour cream
- Soak the clean ancho chillies in hot water for 10 minutes, then place them in a blender, adding some of the water that they were soaked in. Add the tomato, onion and garlic. Blend until very smooth. Set the sauce aside.
- Then chop half of the onion. Heat the oil in a saucepan and fry the onion for 5 min. Then add the mince meat and fry for 10 min. Season with salt.
- While the meat is frying, chop the rest of vegatable. Once the meat looks brown, add the pepper and the ancho sauce. Cook for 10 min at medium heat.
- Then add the green beans and the pinto beans, cook for 10 more minutes.
- Serve with some white or tomato rice, garnish with some queso fresco or feta and crema.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.