Facing the cooking with the name "chili", we understand - this is, above all, acute. Many are immediately deterred by the prospect of burning sensations from the upcoming tasting of such dishes, and they bypass such recipes side. And for those who are interested in this topic, it is worth familiarizing themselves with the material presented below. Next, we describe the options for preparing a sauce of chili and soup with an identical name. Fans sharpened at its true value will appreciate the taste of the dishes.
Chili sauce - recipe
Ingredients:
- chili peppers (large) - 5 pcs .;
- fresh tomatoes - 320 g;
- shallot onion - 80 g;
- oil without aroma (olive or sunflower) - 70 ml;
- garlic teeth - 7-10 pieces;
- cane sugar - 60 g;
- lime juice - 70 ml;
- salt or fish sauce - to taste.
Preparation
All vegetables for the preparation of the sauce should be fresh and quality: chili peppers - well ripened, and tomatoes - fleshy and poured. We cut into cubes the cleared bulbs of shallots and washed fresh tomatoes, and also we clear of seeds and pedicels and shishku the chilli is rather small. Spread the vegetable mass in the olive or sunflower oil heated in a frying pan or sauté pan, add the peeled garlic cloves and fry the ingredients with frequent stirring for ten minutes.
Now add sugar cane, lime juice, as well as salt or fish sauce to taste and weigh the base of the sauce until thick (twenty minutes), maintaining a moderate heat under the frying pan.
On readiness, we punch the components of the sauce with a blender, put it in a jar and store it on the shelf of the refrigerator or immediately serve it in a gravy bowl to your favorite dishes.
Mexican chili con carne soup - recipe with beans
Ingredients:
- beans dry - 240 g;
- beef (pulp) - 890 g;
- onion - 290 g;
- garlic teeth - 3 pieces;
- broth beef - 690 ml;
- ripe tomatoes - 890 g;
- pods of hot pepper - 2 pcs .;
- olive or sunflower without flavor oil - 70 ml;
- chilli powder - 1 teaspoon;
- paprika powder - 20 g;
- ground zebra - 10 g;
- cane sugar - 40 g;
- stone large iodized salt and ground black pepper - to taste;
- coriander (greens chopped) - to taste;
- sour cream - to taste.
Preparation
Beans for soup preparation should be prepared in advance by washing the beans, filling the cold water in sufficient quantities and leaving overnight for swelling. The next day, the beans are washed, poured clean water, boil for about ten minutes, we drain the water, and put the beans for a while aside.
Fresh ripe tomatoes are placed for a couple of minutes in boiling water, and then in icy water, after which it is easy to remove the peel, and cut the pulp with small cubes. Similarly, we chop a fresh beef tenderloin. Cubes should be no more than two centimeters (the less, the better). Now we surrender the beef mass with a large salt and pepper ground black, mix and in small portions fry slices of meat in a frying pan in an olive or sunflower without flavor oil.
When all the meat is roasted, combine it in a frying pan, add brown sugar, chilli powder and chopped pepper pods, pour also ground paprika and zira and lay the whole chopped pre-cleaned luchok. Fry the ingredients for ten minutes with frequent stirring, then transfer to a saucepan, cauldron or a pot with a thick bottom. Add the prepared tomatoes and beans to the soup, lay the chopped garlic teeth and pour the boiled broth to boil. We will eat the food on a small fire until the softness of meat and beans, after which we bring it to taste with salt, boil for another couple of minutes and can serve, supplemented with sour cream and chopped cilantro.