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Chili con carne or the joy of being looked after.

November 13, 2011

Si, it’s so nice to be looked after.

And someone cook for you.

And then just enjoy it.

Ok, I took a few pictures.

And that’s it.

Because some men may not cook often, but when they do, they do it really good!

So K. did cooked one of his favourites. That became mine too.

Chili con carne.

Peppers with meat (mince).

Soup.

Which is also served upon nachos.

And wrapped into tortillas. And into an omelette or a pie if there is any left.

Or into anything else you can imagine.

Stop imagining.

Just cook it.

And call friends at home and share it with them along with a big box of beers and Mexican music.

Or any other music you like.

Si, mi amigos.

INGREDIENTS

For about 8 persons

  • 1 kilo mince
  • 3 medium onions, coarsely chopped
  • 2 big green peppers, coarsely chopped
  • 3 branches of celery, coarsely chopped
  • 1500-1600 gr tomato juice
  • 1 can of red kidney beans, without their liquid.
  • ½ tablespoon paprika
  • ½ teaspoon cayenne pepper or Tabasco as much as you prefer –it depends on how spicy you like your food
  • Salt, pepper
  • Olive oil
  • Ground cheddar or gouda or any other yellow melting cheese you like

DIRECTIONS

  1. In a big casserole pour some olive oil and let it burn on medium fire. Pour the mince and let it brown while stirring.
  2. Then add all the veggies and let them soften for about 2-3’. Then add the beans, the tomato, all the spices, salt and pepper and about a glass of water. Stir well, put the lid on and let it boil for about 40’ or until you get a thick soup.
  3. Serve in big deep plates, or over nachos, or dip nachos into it, or drain some and wrap it into tortillas. Whatever you choose, pour lots of ground cheddar all over it.

You might also like:

Mince, orange and coriander tart

Tortillas with cream cheese and cold cuts

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