Beef Soup with Beans and Chili

Chili-con-carne is rightfully considered one of the favorite dishes of admirers of Mexican cuisine. The technology of its preparation is not too complicated, and the set of products is common even for those who know Mexico only by hearsay, however, its unique bouquet of taste will be remembered for a long time and will transfer this recipe to the section of loved ones. This dish can be prepared in different ways: either in the form of a thick rich soup, or in a classic form, having evaporated a little more sauce, turn it into a main dish and supply with tartilla when serving.

Ingredients

• 1-1.2 kg beef pulp
• 1.5 kg canned chopped tomatoes in their own juice
• 200 g bacon
• 3 onions
• 1 large bell pepper
• 1 can (400 g) red beans
• 1 can (400 g) white beans
• 1 head of garlic
• 1 tsp ground hot red chili
• 1 tbsp. l. ground cumin, dry oregano and rosemary
• salt, freshly ground black pepper

Directions

1. Finely chop the onion. Chop the garlic. Remove the core and stalk from sweet peppers, cut the pulp into small cubes. Cut the beef into 2 cm cubes. Finely chop the bacon.
2. Finely chop the onion. Chop the garlic. Put the bacon in a large saucepan with a thick bottom, put it on a low heat, melt, put the bacon on a plate.
3. Put some of the meat in the fat melted from the bacon so that the pieces do not come into contact with each other, increase the heat and fry the meat on all sides until golden brown. Remove the meat with a slotted spoon on a plate and add the next serving.
4. When all the meat is done, return it along with the bacon to the pot, add the onions, garlic and bell peppers. Stir, add hot red pepper and stir again. Place a lid on the saucepan and cook over medium heat, stirring occasionally, for 20 minutes.
5. Add tomatoes along with juice, cumin, oregano, rosemary, salt to taste into a saucepan. Pour in 1 liter of cold water. Bring to a boil, reduce heat to low and cook for 2 hours. Stir occasionally.
6. Throw the beans in a colander, put in a saucepan, season with black pepper, cook for another 20 minutes. Serve the soup very hot.