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Chile con carne
Chili con Carne is often thought of as a soup, but it is actually a thick beef and red bean stew that is long stewed in dark beer with vegetables. The dish is very satisfying and has an intense flavor.
How to cook Chile con carne
Step 1
Clean beef from veins and fat, cut into small pieces. Chop the carrots into thin strips, cut the celery and red onion into cubes. Soak beans overnight or use canned.
Step 2
Saute onions, carrots and celery in vegetable oil until golden brown. Then add beef to the vegetables and cook until a “delicious meaty smell” appears. Then add the tomatoes and simmer for 10 minutes, stirring. Then we pour everything with beer and simmer over low heat for about 2 hours. If the thick turned out to be too sour (this may be due to tomatoes), add a little sugar. Add hot sriracha sauce, to taste, you can add just dry chili powder. At the end, add beans, simmer for about 10-15 minutes. Turn off the fire and let it "rest" for about an hour.
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