Pork chili con carne
Description
The dish is prepared without unnecessary complications. "Chili con carne" translates from Spanish as "chili with meat." Although chili is most often made with beef, the recipe also works well with pork, especially in the Mexican version of the dish. Corn and beans make the dish brighter and more substantial. And chocolate—bitter, of course—will give the chili sauce a special velvety texture and depth of flavor. Give it a try; it's delicious and definitely not chocolaty. The dish is now ready to be served.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Cut the pork into small cubes.
- 3
Step 3
Heat the oil in a skillet and sear the meat over high heat until a golden crust forms.
- 4
Step 4
Add the onion and celery. Fry until golden, stirring.
- 5
Step 5
Add the diced sweet pepper and chili pepper rings. Fry for a couple more minutes.
- 6
Step 6
Sprinkle the contents of the pot with spices and season with salt to taste. Mix and heat for a couple of minutes.
- 7
Step 7
Chop the tomatoes coarsely and add them to the pot along with their juice. Add broth or boiling water so that the liquid covers the meat by two fingers' width. Simmer over medium-low heat for half an hour.
- 8
Step 8
Place the beans and corn in a skillet without any sauce. Simmer for another 5 minutes.
- 9
Step 9
Add chocolate and a little chopped cilantro. Squeeze the juice of half a small lime. Mix and turn off the heat.
- 10
Step 10
Cover with a lid and let it steep for 10 minutes.
- 11
Step 11
Serve the "Chili con carne" hot, ladled into deep bowls and accompanied by fresh tortillas or lavash, cilantro, lime, grated cheddar, and sour cream.
- 12
Step 12
Serve at the table.