Recipe: Chili con carne with mini tortillas

The miniatures lunch
April 25, 2012

I have discarded many ideas before choosing the second courses for the miniatures lunch, but the chili is one of our favorite dishes, I prepare it often creating new versions like the white chicken chili, so I decided to prepare the classic chili con carne, served with tiny tortillas.

Chilhuacle NegroI used coriander and cumin harvested last summer, and instead of paprika I used my black chili powder of Chilhuacle Negro, dark chilies with smoky overtones.

Chili con carne with mini tortillas

Chili con carne with mini tortillas

Serves four:
250g cooked red kidney beans
1 large onion
1 clove garlic
300g of minced pork
1 red bell pepper
1 tsp paprika
400g canned tomatoes
1 tsp cumin seeds
1 tsp ground coriander seeds
1 tsp of oregano
2 tbsp lemon juice
500g bread dough

Chop onion and bell pepper and fry in a large pot. Add the minced pork and fry for a couple of minutes. Pour the tomatoes and cook 20 minutes.
Add the ground spices, lemon juice and well drained beans and cook 20 minutes.
Roll out the bread dough, cut into discs 10-12 cm wide and cook the tortillas on the grill.
Serve tortillas and chili separately.

Vegetarian Tempura with NiraThree years ago:

Vegetarian Tempura with Nira

MLLAThis post joins to MLLA - My Legume Love Affair, created by The Well-Seasoned Cook and to My Kitchen, My World destination: Mexico.

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