Summer Chile

Description

Not yet passed the season of fresh, young, tender green beans, nothing prevents to cook classic chili for the summer! Fresh vegetables, fiery peppers, sweet tomatoes – all this makes the chili flavor brighter and sunnier! And corn tortillas emphasize the national flavor of the dish!

Ingredients

Green beans

350 g
Onion

1 piece
Garlic

5 tooth
Green bell pepper

2 piece
Chili

2 piece
Carrots

1 piece
Tomato

3 piece
Celery leaf

2 sprig
Brisket

50 g
Minced meat

300 g
Beans

1 can
Vegetable oil

2 Tbsp
A mixture of spices

1 Tbsp
Sugar

1 pinch
Salt
Cilantro

0.5 coup
Corn flour

2 cup
Flour

1 cup
Olive oil

1 Tbsp
Water, carbonated

0.75 cup
Salt

1 pinch
Leavening agent

0.333 tsp

Cooking

The warning will be written a lot, but everything is done very easily-one after the other. Vegetables washed and cleaned. Cut into large cubes, blades of green beans cut into several parts. Obessmolit tomatoes and cut into cubes, seeds can be left. Chili pepper cut into thin rings. I had dry pods, I filled them with hot water for half an hour and shredded into strips.

In a deep saucepan to dissolve over medium heat in butter the diced bacon. Just to skumanich and put the onion, garlic and carrots. Simmer until light brown colour.

Add the green beans, cut corners green pepper, celery and lightly fry.

Put the minced meat and fry, stirring and breaking up lumps, until friability.

Add diced tomatoes, half of the spices, stir and simmer under a lid for 10 minutes.

Put washed and drained canned beans –delicious red. Add the other half of the spices, salt and add a pinch of sugar. Put the chilies and, stirring, sauté for a few minutes. Off, sprinkle with chopped green celery and cilantro (I have parsley) and leave under the lid for 7 minutes. Hot pepper I put towards the end of cooking to maintain their flavor and not too hot. If you like very spicy chili, add the pepper early.

While preparing and infused Chile, in parallel, to bake corn tortillas. Take the time to make the chili taste of the cakes is open! Both types of flour sift with baking powder in a bowl, add salt and pour in the oil. Add water and quickly spoon knead a soft dough.

Knead, adding a little wheat flour. The dough is very elastic, soft and slightly sticks to the rolling pin, but wipe it with flour and roll out.

Roll out thin tortillas.

Bake in a hot dry pan for a minute on each side. Ready to put in a pile and cover with a towel.

Definitely kopite at least one cake straight from the pan, piping hot and extremely tasty!

Serve chili in large bowl, with hot bread, hot pepper for fans of hot and fresh greens. Great tasty!

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