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Chili con carne is, literally, chili sauce with meat. In Mexico, the cook rarely has access to ground meat as we do, and chili is usually made with strips or small chunks of meat. Add beans to this dish and you have chili con carne y frijoles. Try this recipe both ways-as chili con carne and as chili and beans.
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What You Need:
(To Serve: 6)
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3 large cloves garlic, minced
1 cup chopped onion
1 green pepper, sliced
1 pound lean beef cut in ½ inch cubes
1 pound lean pork cut in ½ inch cubes
1 can (1 pound 13 oz.) tomato puree
2 teaspoons salt
¼ cup chili powder (less, if you wish)
2 teaspoons oregano leaves
½ teaspoon cumin
½ cup pitted ripe olives
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Translate this recipe:
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| How To Cook: |
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1. Combine all ingredients, except the olives, in a large covered casserole. Cook in the microwave oven, stirring occasionally, until the meat is tender. (This should take about 25 minutes.)
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2. Add olives and cook 1 minute more. Garnish with chopped raw onion, if desired.
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3. You may wish to add cooked beans for chili con carne y frijoles. If so, cook, covered, stirring several times, until heated through. Pink or pinto beans would be the best choice.
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