Mexican cuisine is famous for the whole world with its sharp fragrant dishes. One of these culinary masterpieces is Chile Kon Carne (translated from the 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 chile recipe with beans and turkey.

What is Chile Kon Karna

The bottom of the dish is the red chili pepper, meat, vegetables. Chile Kon Karna first began to prepare in Mexico, but then the fragrant combination of the ingredients was distributed in American Texas and began to gradually disperse around the world. Today, Chile Kon Carne can be found in any Mexican restaurant, you can try it yourself.

How to cook

Often, the hostesses relate to foreign cuisine with distrust, but the preparation of Chile Kon Karna does not require exotic products, spices, special kitchen inventory. All ingredients can be purchased in any supermarket where meat, vegetables, seasonings are sold. The plus of this dish is the fact that some components can be replaced by others, especially if we are talking about vegetables. The grade of meat can also be taken anyone, and you can completely abandon it and make the vegetarian species of Chile with the addition of soybeans.

Recipes Chile Kon Karna

There are many recipes for cooking Kon Karna. Vegetables can be taken different, it all depends on the region or the taste of the hostess. The beans are not added to all variations. For example, Texas or American view of the dish is prepared without legumes. Sometimes honey, cocoa, sugar are put in it, or prepare soup Cabnar. As for the seasonings, here Mexican cooks who know how to make a dish correctly, are recommended to look at black peppers, oregano, coriander.

Recipe Jamie Oliver

• Time: 1.5 hours.
• Number of portions: 10 servings.
• Calorie: 320 kcal / 100
• Purpose: Lunch, dinner.
• Cuisine: Mexican.
• Difficulty: average.

Jamie Oliver is a popular English cook and a TV presenter who managed to release several books on cooking. It is the owner of charitable restaurants in London, Amsterdam, Cornwall and Melbourne, has rewards for contributing to the development of healthy nutrition. Jamie, like no other, knows how to prepare Chile Kona Carne at home so that it happens delicious and useful.

Ingredients:

• beef - 500 g;
• red canned beans - 400 g;
• onions - 2 pcs.;
• tomato - 5 pcs.;
• bulgarian pepper - 2 pcs.;
• carrots - 2 pcs.;
• celery stem - 2 pcs;
• garlic - several teeth;
• balsamic vinegar - 2 tbsp. l.;
• parsley - a small beam;
• chile pepper - 1 h. spoon;
• cumin - 1 h. spoon;
• cinnamon - 1 h. spoon;
• sea salt - to taste;
• black ground pepper - to taste;
• olive oil - for frying.

Cooking method:

1. Cook minced meat or finely grind.
2. Vegetables cut into small pieces.
3. In a deep pan or pan, pour oil and drop all the vegetables there, except for tomatoes. Fry 6 minutes with spices and salt.
4. Add to vegetables. Follow the meat and tomatoes. Mince, if it is greasy, it is recommended to first fry in another pan and merge fat from it.
5. Stem parsley grind, add to the saucepan.
6. Take a glass of clean water and send to a saucepan with a balsamic. Tow one hour, interfere with it.
7. Remove the lid, drop the leaves of parses and drive another 10 minutes.
8. A ready-made dish is served with rice, potatoes or couscous.

With beans

• Time: 100 minutes.
• Number of portions: 8 servings.
• Calorie: 300 kcal / 100 g
• Purpose: Lunch, dinner.
• Cuisine: Mexican.
• Difficulty: average.

The stumbling block of cooks, who can say with confidence how to prepare Chile Kon Karna, became beans. Some argue that this is a mandatory ingredient, others - that it does not need to put in the dish at all. This recipe is ideal for vegetarians, as it does not contain meat. An animal protein here replaces soybean and beans, which are easily digested by the body, but at the same time be perfectly saturated.

Ingredients:

• canned red beans - 350 g;
• soy - 200 g;
• bulb - 1 pc.;
• tomato - 1 pc.;

sweet pepper -1 pcs.;

• basil greenery - a small beam;
• parsley greens - a small beam;
• balsamic vinegar - 1 tbsp. l.;
• chile pepper - 1 h. spoon;
• black pepper - 1 h.;
• coriander ground - 1 tsp;
• honey - 0.5 Art. spoons;
• vegetable oil - for frying;
• salt to taste.

Cooking method:

1. Boil soy.
2. Grind vegetables, chopping greens.
3. At the bottom of the deep frying pan pour the oil and fry vegetables in it until half-ready. Add spices and salt.
4. Place soy and beans in the pan. Touch all half an hour under the lid. If necessary, a little water (0.5 glasses).
5. Two minutes before readiness, throw honey and greens in the pan.
6. Serve as an independent dish or with rice.

With minced meat

• Time: 1 hour 15 minutes.
• Number of portions: 8 servings.
• Calorie: 400 kcal / 100 g
• Purpose: Lunch, dinner.
• Cuisine: Mexican.
• Difficulty: average.

You can prepare chili at home with minced meat. This will reduce the time of staying behind the stove. For this dish suitable beef mince, turkey or chicken. These varieties of meat contain a minimum of fats, which is important when preparing the Mexican Chile Kon Karna. If you purchased fat minced meat, then use the advice from Jamie Oliver: Fry it separately and drain unnecessary fat.

Ingredients:

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

Cooking method:

1. Vegetables cut into cubes, fry on creamy oil.
2. Add mince with salt and spices to them. Watch 10 minutes.
3. Stir tomato sauce in one glass of water and pour into a saucepan to another ingredient.
4. Touch under the lid for another 50 minutes. Ready.

From cocoa

• Time: 1 hour.
• Number of portions: 8 servings.
• Calorie: 300 kcal / 100 g
• Purpose: Lunch, dinner.
• Cuisine: Mexican.
• Difficulty: average.

Meat and cocoa are well combined with each other, if we are talking about Chile Kon Karna. The sharp taste of chili pepper is softened by the fragrance of chocolate. Such a dish on the dining table will be a novelty for the whole family and pleasantly surprise guests. Cocoa stimulates the brain's work, fills the energy and increases the mood. The raw meat dish with cocoa will become the perfect solution for labor everyday life if you cook it delicious.

Ingredients:

• beef - 500 g;
• red canned bean - 200 g;
• onions - 1 pc.;
• bulgarian pepper - 2 pcs.;
• carrots - 1 pc.;
• tomato paste - 1st. l.;
• parsley - a small beam;
• sugar - 2 h. spoons;
• meat broth - 250 ml;
• chile pepper or other acute pepper - 1 tsp;
• cocoa powder - 1 tbsp. l.;
• cumin - 1 tsp;
• lime - 1 pc.;
• salt to taste;

Cooking method:

1. Beef cut into small lumps, sprinkle and add spices.
2. Onions, pepper, carrots and garlic shredtit and fry on the oil until half-ready.
3. Pump into the sliced \u200b\u200bonions and other vegetables crushed meat, beans, tomato paste, sugar, lime juice and meat broth.
4. Carry 1 hour, stirring, under the closed lid.
5. Through three minutes before readiness, add greens to the dish.

From beef

• Time: 1 hour 10 minutes.
• Number of portions: 6 servings.
• Calorie: 310 kcal / 100
• Purpose: Lunch, dinner.
• Cuisine: Mexican.
• Difficulty: average.

Beef underlies the mexican dish Chile Kon Karna. For the recipe, the meat needs to be cut into small pieces or take the finished mince. Beef-based dish is very nutly, but it remains dietary. This meat is included in the menu when weight loss and in the prevention of diseases. Beef contains a lot of useful trace elements 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 beam;
• apple vinegar - 1 tbsp. l.;
• sugar - 1st. a spoon;
• cinnamon - 0.5 h.;
• salt to taste;
• vegetable oil - for frying.

Cooking method:

1. Cut beef on small cubes.
2. Carrots, onions, sweet pepper grind. Fry in a deep frying pan until half ready.
3. Skip to beef and beans vegetables, add spices, salt, sugar and vinegar. Watch 10 minutes.
4. Fill the ingredients of tomato juice. Straw another 40 minutes.
5. Before serving, sprinkle the dish with greens.

From turkey

• Time: 1.5 hours.
• Number of portions: 6 servings.
• Calorie: 280 kcal / 100 g
• Purpose: Lunch, dinner.
• Cuisine: Mexican.
• Difficulty: average.

According to its properties, the turkey meat is very similar to beef, so it is included in the preparation of Chile Kon Karna. It is a dense meat that has a dark red color, as can be seen in the photo. It, like beef, includes many diet. Turkey is easily absorbed by the body, keeping a sense of saturation for a long time. To get tasty, prepare 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.;
• chile pepper - 1 tsp;
• meat broth - 200 ml;
• black ground pepper - 0.5 h.;
• parsley greens - 1 beam;
• salt to taste.

Cooking method:

1. Meat cut on a paler. Suck and fry it in a pan before the formation of a golden crust. Place in a saucepan with thick walls.
2. Onions, peppers and tomatoes cut into cubes, roast on the same oil where turkey fried. Place the vegetables to meat.
3. Add the remaining ingredients to the pan, fill all meat broth.
4. Close the lid and put in the oven, heated to 220 degrees Celsius, for one hour.
5. Serve with rice and greens, as shown in the photo.

• Time: 1.5 hours.
• Number of portions: 8 servings.
• Calorie: 320 kcal / 100
• Purpose: Lunch, dinner.
• Cuisine: Mexican.
• Difficulty: average.

The presence of Spanish blood makes Mexicans with "hot" people who love the dishes of fiction, so their mistress knows the recipe-mexican. It is served a dish with rice, cheese, corn tortillas and popular crooks. An example of a serving is visible in the photo. For those who want to be not just tasty, but also gently, you can add sour cream to the ingredients.

Ingredients:

• beef mince - 700 g;
• red beans -300 g;
• onions - 3 pcs.;
• tomato - 2 pieces;
• bulgarian pepper - 1 pc.;
• tomato sauce - 2 tbsp. l.;
• apple vinegar - 1 tbsp. l.;
• honey - 1 tbsp. a spoon;
• chile pepper - 1 tsp;
• black ground pepper - 1h. l.;
• zira - to taste;
• salt to taste.

Cooking method:

1. Cut vegetables with cubes and fry with salt and spices in a deep frying pan.
2. Add mince, beans, tomato sauce, vinegar and honey.
3. Touch under the closed lid one hour.
4. Before serving, decorate the greens and serve with corn chips or crooks.

American

• Time: 1 hour.
• Number of portions: 5 servings.
• Calorie: 300 kcal / 100 g
• Purpose: Lunch, dinner.
• Cuisine: American.
• Difficulty: average.

Americans appreciate their time, so their cuisine is concise and simple. The cooks of this country could not leave dishone from the neighboring country and began to prepare it on their own way. Of the differences in Chile, Kona Carnery of American from the classical formulation, you can call the minimum of spices, lack of legumes and adding pork. This option dishes is perfect for dinner of the Russian family.

Ingredients:

• pig-beef mince - 500 g;
• onions - 3 pcs.;
• tomato - 3 pcs.;
• carrots - 3 pcs.;
• chili pepper - 0.5 h.
• black ground pepper - 1 tsp;
• salt to taste;
• vegetable oil - for frying.

Cooking method:

1. Fry mince, do not forget to salt and pepper.
2. Onions and carrots cut into cubes.
3. Throw tomatoes with boiling water, remove the peel from them and spread in the puree. You can use a blender.
4. Fry vegetables, mix with minced meat. Add the resulting tomato puree. Close the lid and swipe for 20 minutes.
5. Serve with boiled potatoes or rice.

Video

Beans, whether it is in Russian or in Mexican, do not surprise anyone. This product is associated with a poor life when it is prepared every day "not from the best life", so to speak. Nevertheless, this "image" of beans does not always meet reality. The bean itself is an excellent product: inexpensive, well stored, easy to prepare and most importantly - rich in nutrients, especially important of which protein and fiber. In Mexico, the beans - not a lot of poor. It is happy to use representatives of all social classes prepared in one form or another, almost every day as a part of the side dish.

Today's recipe is a very basic recipe. I am preparing for this recipe usual, "whole" beans (Fricholes Enteros), which is applied again as part of the side dish to almost any dish. Also, the beans prepared for this recipe can serve as an ingredient of more complex dishes, such as Fricholes Puerkos, Freicholees Barrachos, Sokiz, etc. I will definitely share recipes of more time-consuming dishes using beans, but later. To begin with, I would like to describe the most basic recipes and receptions of Mexican cuisine.

Recipe

Ingredients:

500 gr. Beans of varieties Bayos or Negro (varieties see)
1 laurel sheet

For refueling:

2 medium tomatoes, or 1 large
1/4 part of the bulbs of the medium size
1 tooth. garlic
Salt and black pepper to taste, or 1 bouillon cube (on Mexican cuisines love chicken bouillon cubes)
2 tbsp. Spoons of corn, or other refined vegetable oil

Kitchenware:

1 clay (or other refractory) saucepan
1 Auxiliary saucepan
Oven
Blender
Sieve

Cooking:

1. Soak beans overnight in clean water.
2. In the morning, rinse the beans well, pour clean water (barely covering the beans) and put on fire (in the auxiliary pan). In the meantime, turn on the oven - let him warm it. And cooking a refueling.
3. For refueling, wash tomatoes, cut them on large pieces, folded into a blender. There is also a purified garlic teeth, a bouillon cube (or a salt with pepper), onions, butter. Thoroughly crushed in a blender. You can add some water so that the blender is easier.
4. Strain the refueling and pour it into the main pan. In Mexico for the preparation of beans, clay pots are used with a lid, as in the photo above. If you have such something excellent. If not, any refractory pan (which can be put into the oven for a long time) will come down. Put a saucepan on fire and fry the refueling (there is no oil in it) minutes 5. The refueling should be changed.
5. By the time the refueling fastened, the beans should already be boiled in auxiliary saucepan. It must be pouring into the main pan, throw a bay leaf, check on salt, cover with a lid and immediately send to a preheated oven for 1 hour.

Note: Temperature must be adjusted depending on the oven. I usually put on 400 degrees. The beans should be rustled all the time, but boiled under the closed lid.

Ready beans are served as part of a side dish to meat, fish or seafood, sprinkled at the request of grated cheese, or fine onions. If the beans boil the recipe described above, but in more water, it can be served as an independent dish - broth from beans, or Frijoles de Olla. I went to the Internet for examples of dishes illustrating how the beans are served in Mexico. Here are some of them, for your inspiration!

The beans are the same is the original, the basic product of Mexican cuisine, like corn (maize). A man in Mexico and in Central America can eat all her life with corn cakes with beans, and this is, in general, full-fledged food, because it contains the basic necessary organisms of minerals and proteins. It is no coincidence that in Dupispan America, Mais and Sowing Beans neighboring.

There are beans and just eat for Mexican - almost synonyms (as for the Chinese or Vietnamese there is rice); On the Mexican dialect of Spanish, there is even a verb of Frijolear, "Fawn".

Masic cakes are still baked in Mexican villages, but in the city of the hostess buy them ready in the supermarket. But the beans are homemade creativity in every self-respecting Mexican family. It is made by many different ways, according to the fact that the mistress has a plan for lunch or dinner. But the beginning of an infinitely diverse process of cooking beans is reduced, as a rule, here is what.

Boiled beans (Frijoles de Olla)

What you need:

• 1 cup of dry red beans;
• 5 cups of water;
• 1 bulb;
• 1 tbsp. swine fat or vegetable oil;
• salt;
• 1 tsp. cumin seeds;

Mexicans themselves are not soaked beans, but for this it is necessary to have Mexican beans (more precisely one of the dozen of her species). If the beans of non-Mexican origin, it is better to soak it on the night of water. In the same water, cook until soft, putting the bulb about 1 hour. When the beans become soft enough, put salt to taste, butter or fat and cook for another 30 minutes.

This is a classic bean recipe (it is also called "beans in a pot"), from which Mexicans are then prepared for a variety of dishes.

I usually make one of two dishes from this bean.

This is, above all, Roasted beans puree (Frijoles Refritos) which can be eaten with a crook, make a stuffing stuffing from it and just add to the scrambled breakfast. Mexicans usually prepare their swine dishes, he gives them a special fragrance.

What you need:

• 2 glasses of boiled beans with water in which cooked;
• 3 tbsp. swine fat or vegetable oil;
• 1 tbsp. Finely chopped onion.

In a frying pan in vegetable oil or swine fat, fry onions until soft. Now it is necessary to add beans to the pan and immediately knead it with a fork or a tonfucker to the condition of a puree, pouring a little broth. When all the beans breaks up, lightly dries and starts separating the frying pan, your dish is ready.

Another recipe gives complete freedom of fantasy, with the exception of several basic techniques and ingredients. I don't even know how to call him.

What you need:

• 2 glasses of boiled red beans or canned;
• 1 bulb;
• 3 cloves of garlic;
• 3-4 tomatoes or 2 ppm tomato paste;
• 1 tsp. Sahara;
• salt;
• fresh kinse leaves;

In a frying pan on a vegetable oil, fry a finely chopped bulb, add chopped garlic and finely chopped tomatoes. Fry about 10-15 minutes.

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Mexican cuisine, which united the culinary traditions of several peoples, will have to do with everyone who loves juicy and bright tastes. Knowing certain tricks, prepare her most popular dishes can each. All that is needed for this is a small list of familiar ingredients and, of course, your desire to experiment.

website Picked up 6 excellent Mexican dishes that will delight guests and are easy to prepare at home.

Fakhitas

Perhaps this is the most popular mexican dish. To serve a stuffing for it is made hot, right in the pan and necessarily together with traditional cakes of the cake. So each guest can choose himself that wrap in a cake and with what sauces it is.

Ingredients:

• 1 red Bulgarian pepper
• 1 Yellow Bulgarian Pepper
• 1 Red Lukovitsa
• 1 Chile Pepper
• 1 Bank of Canned Red Bean
• 300 g beef
• 2 tbsp. l. Tomato paste
• 3 tbsp. l. vegetable oil
• 1 Lime
• 4 Wheat or Corn Pellet

Cooking:

1. Cut into thin strips with beef clipping, bell pepper and chili pepper.
2. Marinate meat in Lyme juice for 1 hour.
3. Put vegetables and fry 10 minutes on the hot frying pan.
4. We send beef and fry to vegetables, there are still 10 minutes, periodically stirring.
5. We add tomato paste and beans to the contents of the pan, mix and keep on fire for a couple of minutes.
6. Stuffing for Fakhitas is ready! We serve it with cakes, sharp tomato sauce and sour cream.

Guacamole

Adjant by gourmets worldwide paste from avocado can be used as a side dish, for example, to meat or fish. But according to tradition, it is consumed as a snack and eaten with corn chips.

Ingredients:

• 2 tomatoes
• 3 ripe avocado
• 1 Lukovitsa
• 1 Chile Pepper
• 1 Lime
• 1 clove garlic
• box kinse

Cooking:

1. Finely cut onion, garlic and cilantro. Frame Lyme Zestra.
2. Pepper Chile take out the seeds, remove the skin with tomatoes and also cut.
3. We smear the fork all the ingredients. Solim and mix again.
4. Add a couple of water spoons and Lyme juice.
5. Clean avocado from the skin, remove the bone and cut into several pieces.
6. We add avocados to the paste of tomatoes and chili, carefully knead the fork.

Apply with corn chips. Bon Appetit!

Fresh Mexican Salsa

Spicy Mexican sauce is perfectly combined with potatoes and meat and adds spicy and saturation dishes.

Ingredients:

• 3 tomatoes
• 1 Lukovitsa
• 4 cloves garlic
• Two chili pepper pods
• juice 1 Lyme.
• 2 tbsp. l. Tomato paste
• 2 tbsp. l. olive oil
• zira, salt, pepper to taste

Cooking:

1. We remove the skin with tomatoes, cut into cubes.
2. In the same way, cut onions and garlic.
3. Clean the chili pepper from seeds, cut straw.
4. Mix all the ingredients, salt and pepper, add zira and tomato paste.

Let's refuel Lyme juice and olive oil.

Chili

Mexicans adore beans and add it almost everything. Dishes with her, like this spicy and fragrant soup, are very nutritious and tasty.

Ingredients:

• 300 g of red beans
• 2 l vegetable broth
• 1 bunch of kinse
• 8 cloves garlic
• 2 red chili peppers
• 1 tbsp. l. Seed Zira
• 1 tbsp. l. Coriander seeds
• 1 tsp. Fragrant pepper
• 4 tbsp. l. olive oil
• salt to taste

Cooking:

1. Machine beans in cold water and leave for 8-10 hours.
2. We merge the water from the beans, pour it with vegetable broth and put cook for 1 hour.
3. We overflow 2 cups of broth in a separate pan and postpone on time.
4. We take a slide of a small amount of beans. It will come in handy for decoration.
5. All the remaining broth along with the beans crushed in a blender.
6. Cut garlic and pepper chili seeds.
7. On a dry frying pan, fry ziru, coriander and fragrant pepper for 2 minutes.
8. Send garlic, chili into the pan, add vegetable oil. Fry 1.5 minutes.
9. We put the deferred broth on fire, shift the contents of the pan and puree from the blender, salt and pepper in it. The soup only need to warm, and not boil.
10. Pour soup on plates and add beans that we have prepared for decoration.

Serve with greens. The dish is obtained very fragrant and saturated.

Waveos Rancheros

According to the legend, this dish many years ago came up with the cowboys, and today it pleases for each Mexican breakfast. It can be eaten right from a frying pan or wrap in traditional cake.

Ingredients:

• 2 eggs
• 2 tomatoes
• 1 Red Pepper
• 1 green pepper
• 100 g smoked sausage
• 1 Red Lukovitsa
• 2 tbsp. l. Tomato paste
• 2 h. L. Hammer Zira
• 2 cloves garlic
• 2 tbsp. l. vegetable oil
• bunch of parsley

Mexican beans

"There is beans" and "just there" - for Mexican almost synonyms (as for Chinese or Vietnamese there is rice); In the local dialect, there is even a verb of Frijolear - "Faculty".

Masic cakes are still baked in Mexican villages, but in the city of the hostess buy them ready in the supermarket. But the beans are homemade creativity in every self-respecting Mexican family. It is made by many different ways, according to the fact that the mistress has a plan for lunch or dinner.

Recipe "Beans in Maxican"
from the culinary blog "All Sol"

It is necessary:

2 glasses of boiled red bean or canned
1 Lukovitsa
3 cloves garlic
3-4 tomatoes or 2 h. Tomato paste
1 tsp. Sahara
Salt
Fresh kinse leaves

HOW TO COOK:

1. In a frying pan on a vegetable oil, fry a finely chopped bulb, add chopped garlic and finely chopped tomatoes. Fry about 10-15 minutes.

In a frying pan on a vegetable oil, fry a finely chopped onion, add chopped garlic and finely chopped tomatoes

2. In the process of frying onions with garlic, you can add red bell pepper. You can put any sharp pepper. You can fry all this on a bacon or a fatty sneaker, then the dish will turn out to be slightly sophisticated.

3. Add 2 glasses of boiled beans with a small amount of liquid and cross the fork. It is necessary for our final dish to be sufficiently thick.