Chili Con Carne

For chili con carne, cover the chilies with warm water and let soak for half an hour.

Drain and set the liquid aside. Using a mortar or hand mixer, grind the chilies to a paste with a little liquid.

Heat the oil, add the onions, garlic and meat and simmer over low heat until the meat is light brown.

Add the chili paste, chili juice (or powder), cumin, kitchen herbs and salt and continue cooking for a few minutes before adding the tomatoes.

Allow to bubble up and infuse for about 1 hour. Then add the beans for the remaining 30 minutes of cooking. Serve the chili con carne.

Preparation Tip:

Fresh white or brown bread tastes best with chili con carne. Vegetarians can simply replace the meat with smoked tofu.

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