Chili Verde con carne

Ingredients for Chili Verde con carne

Instructions for Chili Verde con carne

To prepare the Chili Verde con carne recipe, please follow these instructions:

Soak the beans in water at least 4 hours. Change the water and boil them until tender, approximately 1 ½ hour.

Cut the meat into very small pieces, about 1 cm long and broad. Alternatively, ask the butcher about chop flesh coarsely.

With gas: burn the Chili's with a gas flame or over open gas stove so the fur branker.

In the oven: Put the Chili's on tin foil on a baking sheet and place the close under oven grill element. Turn the Chili's on a regular basis, for they are brankede and the skin looks Puckered out all the way around.

Let the Chili's rest uncovered 10 minutes and peel them. Free them for cores and chop them finely. Chop the garlic finely. Chop the red onion and green pepper right fine. Chicken and ripping off the tomatoes, chop them. Sauté onion and garlic in the oil until they start to become clear. Add the chopped peppers, green chilies, and tomatoes. Add celery salt, cumin, white pepper, sugar and finely chopped chipotle chili. Came the meat in the Pan, pour the beer on and let it all simmer for a few hours or longer. When everything is tender or all are hungry added the beans, if applicable. with a little of the cooking water, and the whole Court gets a rehash.

Be smoothed slightly with a mixture of water and cornstarch.