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

04.11.2019 Meat Dishes

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

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

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

Fry the onions in vegetable oil.

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

Put on a plate. Enjoy your meal!

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

Mexican cuisine is famous all over 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 made from meat or minced meat, beans and vegetables. If you decide to cook this dish, then pay attention to the chili recipe with beans and turkey.

What is chili con carne

The basis of the dish is red chili peppers, meat, vegetables. Chili con carne first began to be prepared in Mexico, but then the aromatic combination of ingredients spread in American Texas and began to gradually disperse around the world. Today, chili con carne can be found in any Mexican restaurant, you can try to cook it yourself.

How to cook

Housewives often mistrust foreign cuisine, but making chili con carne does not require exotic products, spices, or special kitchen utensils. All ingredients can be purchased at any supermarket that sells meat, vegetables, spices. 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. Vegetables can be taken differently, it all depends on the region or the taste of the hostess. Not all varieties have beans. For example, a Texas or American dish is cooked without legumes. Sometimes honey, cocoa, sugar is put in it, or chili soup con carne is prepared. As for the spices, here Mexican chefs who know how to properly prepare a dish recommend looking closely at black pepper, oregano, and coriander.

Jamie Oliver's recipe

Time: 1.5 hours.
Servings Per Container: 10 Servings.
Caloric content: 320 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

Jamie Oliver is a popular English chef and TV host who has published several books on cooking. He is the owner of charity restaurants in London, Amsterdam, Cornwall and Melbourne, and has 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 comes 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 tsp;
cumin - 1 tsp;
cinnamon - 1 tsp;
sea \u200b\u200bsalt to taste;
ground black pepper - to taste;
olive oil - for frying.

Cooking method:

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

With beans

Time: 100 minutes.
Servings Per Container: 8 Servings.
Caloric content: 300 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

Beans have become a stumbling block for chefs who can confidently tell how to make chili con carne. Some argue that this is a required ingredient, others that it does not need to be put into the dish at all. This recipe is ideal for vegetarians as it does not contain meat. Animal protein replaces soybeans and beans, which are easily digested by the body, but at the same time perfectly saturate.

Ingredients:

canned red beans - 350 g;
soybeans - 200 g;
onion - 1 pc.;
tomato - 1 pc.;

sweet pepper -1 pc.;

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

Cooking method:

Boil soybeans.
Chop the vegetables, 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 the soybeans and beans in the skillet. Simmer for half an hour under the lid. Top up with a little water (0.5 cups) if necessary.
Add honey and herbs to the pan two minutes before cooking.
Serve as a stand-alone dish or with rice.

With minced meat

Time: 1 hour 15 minutes.
Servings Per Container: 8 Servings.
Caloric content: 400 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

You can cook chili at home with minced meat. This will shorten the time spent behind the stove. For this dish, ground beef, turkey or chicken are suitable. These meats contain a minimum of fat, which is important when preparing Mexican chili con carne. If you purchased fatty minced meat, then take advice from Jamie Oliver: fry it separately and drain off 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 vegetables into cubes, fry in butter.
Add minced meat with salt and spices to it. Simmer for 10 minutes.
Stir the tomato sauce in one glass of water and add to the saucepan with the other ingredient.
Simmer for another 50 minutes, covered. Done.

With cocoa

Time: 1 hour.
Servings Per Container: 8 Servings.
Caloric content: 300 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

Meat and cocoa go well with each other when it comes to chili con carne. The pungent taste of chili is softened by the aroma of chocolate. Such a dish on the dining table will be a novelty for the whole family and will pleasantly surprise guests. Cocoa stimulates the brain, energizes and improves mood. A hearty meat dish with cocoa will be the perfect 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 tsp;
meat broth - 250 ml;
chili 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 cubes, salt and add spices.
Chop onions, peppers, carrots and garlic and fry in oil until half cooked.
Top chopped onions and other vegetables with chopped meat, beans, tomato paste, sugar, lime juice, and broth.
Simmer for 1 hour, stirring occasionally, with the lid closed.
Add greens to the dish three minutes before cooking.

Beef

Time: 1 hour 10 minutes.
Servings Per Container: 6 Servings.
Caloric content: 310 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

Beef is at the heart of Mexican chili con carne. According to the recipe, the meat needs to be cut into small pieces or take ready-made minced meat. The beef-based dish is very nutritious, but it remains dietary. This meat is included in the menu for weight loss and disease prevention. 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.;
bell peppers - 2 pcs.;
tomato juice - 250 ml;
red pepper - 1 pc.;
parsley - 1 small bunch;
apple cider vinegar - 1 tbsp l .;
sugar - 1 tbsp. the 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 skillet until half cooked.
Add beef and beans to vegetables, add spices, salt, sugar and vinegar. Simmer for 10 minutes.
Pour the tomato juice over the ingredients. Simmer for another 40 minutes.
Sprinkle with herbs before serving.

Turkey

Time: 1.5 hours.
Servings Per Container: 6 Servings.
Caloric content: 280 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

Turkey meat is very similar to beef in its properties, so it is included in the preparation of chili con carne. It is dense meat that has a dark red color as seen in the photo. It, like beef, is included in many diets. The turkey is easily absorbed by the body, maintaining a feeling of fullness for a long time. For a delicious meal, cook this dish in the oven.

Ingredients:

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

Cooking method:

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

Time: 1.5 hours.
Servings Per Container: 8 Servings.
Caloric content: 320 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

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

Ingredients:

ground 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. the spoon;
chili pepper - 1 tsp;
ground black pepper - 1 hour l .;
zira - to taste;
salt to taste.

Cooking method:

Cut vegetables into cubes and sauté with salt and spices in a deep skillet.
Add minced meat, beans, tomato sauce, vinegar and honey.
Simmer for one hour under a closed lid.
Garnish with herbs before serving and serve with corn chips or tortillas.

American style

Time: 1 hour.
Servings Per Container: 5 Servings.
Caloric content: 300 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: American.
Difficulty: medium.

Americans value their time, so their cuisine is laconic and simple. The cooks of this country could not ignore the dish from the neighboring country and began to cook it in their own way. The difference between American chili con carne and the classic recipe is the minimum of spices, the absence of legumes and the addition of pork. This 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 crush them in mashed potatoes. You can use a blender.
Fry vegetables, mix with minced meat. Add the resulting tomato puree. Close the lid and simmer for 20 minutes.
Serve with boiled potatoes or rice.

Video

Beans, be it in Russian or in Mexican, will surprise no one. This product is associated with a poor life, when it is prepared from day to day "not from a better life," so to speak. However, this "image" of beans does not always correspond to reality. Beans themselves are a great product: inexpensive, well-stored, easy to prepare, and most importantly, rich in nutrients, the most important of which are protein and fiber. In Mexico, beans are not for the poor. It is enjoyed with pleasure by representatives of all social classes, cooked in one form or another, almost every day as part of a side dish.

Today's recipe is a very basic recipe. According to this recipe, I cook ordinary "whole" beans (freeholes enteros), which are served again as a side dish to almost any dish. Also, beans prepared according to this recipe can serve as an ingredient in more complex dishes, for example, FRIHOLES PUERKOS, FRIHOLES BORRACOS, SOPES, etc. I will definitely share recipes for more time consuming bean dishes, but later. To begin with, I would like to describe the most basic recipes and techniques of Mexican cuisine.

Recipe

Ingredients:

500 gr. beans of Bajos or Negros varieties (see description of varieties)
1 bay leaf

For refueling:

2 medium tomatoes, or 1 large
1/4 part medium onion
1 tooth. garlic
Salt and black pepper to taste, or 1 bouillon cube (in Mexican cuisines, chicken bouillon cubes are very popular)
2 tbsp. tablespoons of corn, or other refined vegetable oil

Kitchen utensils:

1 clay (or other fireproof) saucepan
1 auxiliary pot
Oven
Blender
Sieve

Preparation:

1. Soak the beans overnight in clean water.
2. In the morning, rinse the beans well, cover with clean water (barely covering the beans) and put on fire (in an auxiliary pot). In the meantime, turn on the oven - let it warm up. And start preparing the dressing.
3. For dressing, wash the tomatoes, cut them into large pieces and put them in a blender. Send peeled chives, bouillon cube (or salt and pepper), onions, oil there. Grind thoroughly in a blender. You can add a little water to make the blender lighter.
4. Strain the dressing and pour it into the main saucepan. In Mexico, they use clay pots with a lid, as in the photo above. If you have one, that's great. If not, any fireproof saucepan (which can be put in the oven for a long time) will do. Put the saucepan on the fire and fry the dressing (there is already oil in it) for about 5 minutes. The dressing should change color.
5. By the time the dressing is browned, the beans should already be boiling in the auxiliary pot. It should be poured into the main saucepan, tossed in the bay leaf, checked for salt, covered with a lid and immediately sent to the preheated oven for 1 hour.

Note: The temperature needs to be adjusted depending on the oven. I usually set it to 400 degrees. Beans should be light all the time, but boil under a closed lid.

Ready-made beans are served as part of a garnish for meat, fish or seafood, sprinkled with grated cheese or finely chopped onions if desired. If you boil the beans according to the recipe described above, but in more water, then they can be served as an independent dish - bean broth, or FRIJOLES DE OLLA. I searched the internet for examples of dishes that illustrate how beans are served in Mexico. Here are some of them for your inspiration!

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

Eating beans and just eating for a Mexican is almost synonymous (as for a Chinese or Vietnamese, there is rice); Mexican Spanish even has the verb frijolear, "bean".

Tacos are still baked in Mexican villages, but in the city, housewives buy them ready-made in the supermarket. But beans are homemade art in every self-respecting Mexican family. It is done in many different ways, according to the hostess's plan for lunch or dinner. But the beginning of the infinitely varied process of making beans, as a rule, 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 pork fat or vegetable oil;
salt;
1 tsp cumin seeds;

The Mexicans themselves do not soak beans, but for 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 best to soak them in water overnight. Cook in the same water until soft, placing 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 (it is 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) to eat with tortillas, make stuffed peppers stuffing with it, and just add it 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 boiled water;
3 tbsp pork fat or vegetable oil;
1 tbsp finely chopped onions.

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

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