 Chile Con Carne |  For 6 persons
Time of pr? preparation: 15 min
Cooking time: 3 h
Litt? usually Chile with meat. This dish if known internationally is not, unlike? the popular belief, a dish Mexican but well a typical dish of the South of? United States, a Tex-Mex tradition. |
| PR? preparation | The day before, put the beans? dip in a large quantity? cold water. The day m? me, Peel and chop the onions and garlic. Drain beans and tomatoes.
Heat oil in a large casserole and FRY is the garlic and onion hach? s. Then add meat and cook 5 minutes, stirring. Pour the beans into the casserole, stir. Then incorporate all the? parts, salt and pepper. M? langez. Cook 3 minutes, turn down the fire and wet with the broth. Add tomatoes pel? es. Cover the pot and simmer for 3 hours, stirring time? other. If necessary, add water during cooking.
Use Chile br? lant with thin slices of raw red onions.
Source: www.cuisineaz.com |
| Agreementa coteaux du tricastin (red, Vall? e, Rh? no) |
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|  | |  | | Product of genetic engineering? ingredients | - 600g de haricots rouges
- 1 grosse boite de tomates pelées
- 1.4kg de viande de boeuf hachée
- 3 oignons
- 3 gousses d'ail
- 50cl de bouillon de boeuf
- 4 c. à soupe d'huile
- 3 c. à café de chili en poudre
- 2 c. à café de cumin
- 2 c. à café d'origan
- qq gouttes de tabasco
- sel, poivre
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