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Uvek rado vidjen kod nas na stolu. Ovaj smo jeli u listovima zelene salate. I dodali malo kisele pavlake na vrh.
1 Kašika ulja
1 veći luk
1 crvena babura
2 čena belog luka
1 kašičica čili pahuljica
1 kašičica aleve paprike
1 kašičica kima (cumin)
500 g govedjeg mlevenog mesa
1/2 l bistre supe ( može i kocka)
1 konzerva paradajza, sečenog
1/ Kašike suvog majorana
1 kašičica šećera
2 Kašike paradajz pire
450 g ( konzerva) pasulja
kisela pavlaka za serviranje
Izdinstamo isečen luk i papriku., oko 5 minuta. Dodamo beli luk, kašičicu čili pahuljica, alevu papriku, i kim. Dinstamo. mešajući još 5 minuta
Malo povećamo temperaturu pa ubacimo mleveno meso, razdvajajući ga viljuškom.
Dodamo paradajz iz konzerve, paradajz pire, bistru supu, suvi majoram i so i biber.
Dinstamo oko 20 minuta. Sos treba sada da bude gust.
Uspemo pasulj i krčkamo još oko 10 minuta. Kada je čili gotov , ostavimo d astoji još oko 10 minuta.
Chili Con Carne
One of our favourites and make it throughout whole year. We served this one with lettuce leaves and sour cream on top
Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks length ways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half length ways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chili powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.