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Chilli con carne with tortillas

Chilli con carne with tortillas, Prescriptions, Any category, Appetizers, Any kitchen, Mexican cuisine, Tortilla

Ingredients portion 4

Spices ½ teaspoon

Ground cumin 2 teaspoons

Ground chilli 2 teaspoons

Paprika 1 teaspoon

Onions 1 head

Vegetable oil 1 tablespoon

Garlic 2 cloves

Red chilli 2 pieces

Ground beef 500g

Canned tomatoes 400 g

Tomato paste 2 tablespoons

Red canned beans 425 g

Oregano 1 tablespoon

Beef broth 250ml

Sugar 1 teaspoon

Tortillas 4 pieces

Guacamole to taste

Cooking instructions 30 minutes

1 Heat a small frying pan over a medium heat and fry the cumin, allspice, ground chilli and paprika for 1 minute. Transfer to a plate.

2 Heat the oil in a large frying pan over a medium heat and fry the finely chopped onion for 2 to 3 minutes until soft. Add the chopped garlic and chopped chilli, fry for another 1 minute. Add the meat and fry on a high heat for 4-5 minutes until golden, breaking up the lumps.

3 Add the tomatoes, tomato paste, beans, stock, oregano, sugar and spices. Reduce the heat and stew, stirring, for 1 hour. Season with salt and serve with tortillas and guacamole.

Sautéed beef with white wine and rosemary

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .