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RECIPES
| Valor energético | 102,1 Kcal |
| Grasas | 3,37 g |
| de las cuales saturadas | 1,36 g |
| Hidratos de carbono | 10,9 g |
| de los cuales azúcares | 1,97 g |
| Proteínas | 5,99 g |
| Sal | 0,65 g |
| Valor energético | 102,1 Kcal |
| Grasas | 3,37 g |
| de las cuales saturadas | 1,36 g |
| Hidratos de carbono | 10,9 g |
| de los cuales azúcares | 1,97 g |
| Proteínas | 5,99 g |
| Sal | 0,65 g |
Cut onion in brunoise (very small cubes). Heat a dash of oil in a frying pan and sauté onion, garlic, and celery over medium heat until golden brown. Set aside. In the same pan, heat oil and add minced meat. In a large pot, combine the meat, vegetables, beans (with their liquid), peeled tomatoes (with their liquid), and honey. Let it simmer over medium-low heat for approximately 20 min. Stir occasionally to prevent burning. If more liquid is needed, you can add water, but the result should be creamy. Clean the frying pan with a paper towel and heat over medium-high heat. paso 6 Cut onion in brunoise (very small cubes). Heat a dash of oil in a frying pan and sauté onion, garlic, and celery over medium heat until golden brown. Set aside. In the same pan, heat oil and add minced meat. In a large pot, combine the meat, vegetables, beans (with their liquid), peeled tomatoes (with their liquid), and honey. Let it simmer over medium-low heat for approximately 20 min. Stir occasionally to prevent burning. If more liquid is needed, you can add water, but the result should be creamy. Clean the frying pan with a paper towel and heat over medium-high heat. paso 6Cooking step by step
Mis en place:
Cut celery into brunoise.
Mince garlic.
Chop parsley.
Cut tortillas into quarters. 
The vegetables:
The minced meat:
Flatten it to form a compact disc that covers the entire surface of the pan. Let the meat become crispy on the surface in contact with the pan.
Break the meat into small pieces. Add cumin and cayenne to taste (spicy!). Season with salt and pepper. Cook thoroughly. 
The chili:
Dice tomatoes with a spoon and crush some beans for a creamier consistency. Adjust flavour with salt and black pepper. 
The tortilla:
Toast tortilla quarters.
Divide chili con carne between deep plates, or bowls, and garnish with chopped parsley.
Serve with toasted tortilla. 
paso 6
Cooking
step by stepMis en place:
Cut celery into brunoise.
Mince garlic.
Chop parsley.
Cut tortillas into quarters. 
The vegetables:
The minced meat:
Flatten it to form a compact disc that covers the entire surface of the pan. Let the meat become crispy on the surface in contact with the pan.
Break the meat into small pieces. Add cumin and cayenne to taste (spicy!). Season with salt and pepper. Cook thoroughly. The chili:
Dice tomatoes with a spoon and crush some beans for a creamier consistency. Adjust flavour with salt and black pepper. The tortilla:
Toast tortilla quarters.
Divide chili con carne between deep plates, or bowls, and garnish with chopped parsley.
Serve with toasted tortilla. paso 6
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