Chilli Con Carne!

Fry the meat in a hot frying pan without fat and ingredients, crushing the meat with a wooden spoon until it is cooked and turns gray/brown. Now, very importantly, remove the frying pan from the stove, cover it with a lid and pour away the water that has escaped from the meat.

Now put the meat in a large kelomat or saucepan, puree the tomatoes with a hand mixer and add to the meat. Add the beans, paradeis pulp and oil, then add the bacon, peppers, onions and greens, dice finely and add to the pot, add all the spices and pour in enough clear soup to cover everything with liquid. Stir everything well. Cook in a kelomat for 15 minutes and in a normal saucepan for 45 minutes. Taste and season if necessary. Serve hot with white bread or tacos chips. Serve with a Mexican beer (e.g. Corona, Sol), a Pilsner or a dry wine. (Leftovers are excellent to freeze)

Variation

Instead of minced meat, you can take 1kg of pork neck, cut it into very small cubes (less than 1cm) and make the same as above.

Note

Our tip: use a deliciously spicy bacon for a delicious touch!

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