Hello foodies of the world!
Equinox are here, spring in the southern half of the globe and autumn in the northern one, both suitable seasons for nice strolls at sunset, new clothing and make-up and comforting soup among others… What do you enjoy the most about season changing?
It is autumn in my current half of the world and I couldn’t be happier about it! It has always been my favourite time of the year, and to celebrate it, today I prepared a Chilli con carne that was so yummy I wish you could smell it through your screens.
Restaurant Tex-Mex food has always disappointed me, honestly is not very well mastered in Spain in general. So, as I always do when I can´t find it elsewhere, after a some research, I make my own!
The good thing about this dish is that its ingredients are simple and easy to find in any regular grocery store and although slightly time-consuming is easy to prepare. I have at least a couple of recipes I made before the chilli that I also want to share, but this one was so delicious that I felt the urge to post it right away. I used dried beans, but a quicker version can be prepared with pre-cooked or tinned beans, in which case you won’t need to use the pressure cooker.
Let’s dig in?
Ingredients Preparation *Always follow your pressure cooker instructions and manage it with due care.
Chile con carne
*Always follow your pressure cooker instructions and manage it with due care.