Summer chili
Description
The recipe won't take much time. The more varieties of green beans you use, the tastier and more interesting your chili will be. And don't forget that chili is a spicy and hot dish. However, in summer it's better to focus more on aromatic spices than intense heat. So, add a little cinnamon and... cocoa powder to your Mexican mix! You'll see—the aroma will become even more vibrant. Serve hot.
Instructions
- 1
Step 1
Pulse the vegetables in a food processor until coarsely chopped.
- 2
Step 2
Lightly sauté the vegetable mixture in vegetable oil.
- 3
Step 3
Add the ground meat. Cook, stirring and breaking up clumps, until crumbly. Pour in the strained tomatoes and simmer uncovered over medium heat for about 20-25 minutes.
- 4
Step 4
Blanch green beans in sweetened water for about 5 minutes. Then drain in a colander and immediately rinse with ice water. This will help the beans retain their bright green color in the dish.
- 5
Step 5
Add boiled beans to the meat sauce. Canned beans can be used. Simmer for 10 minutes.
- 6
Step 6
For chili spices, I prepare my own mix. I take 2 tablespoons each of paprika, dried parsley, and oregano. Add 1 tablespoon each of savory, coriander seeds, and a pepper blend—black, white, pink, and green. Three tablespoons of garlic powder and brown sugar. Two teaspoons each of cinnamon and cocoa powder. Mix well and store in a jar.
- 7
Step 7
Place the green beans into the sauce and add 2 tablespoons of the spice mixture. Mix well and heat for a couple more minutes. Cover with a lid and let it steep for 10 minutes.
- 8
Step 8
Serve the dish hot, with flatbreads and fresh herbs.