Chili con carne with mushrooms

Preparation Time: 10 minutes
Cooking Time: 70 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

A popular Mexican meat and vegetable stew, enriched with mushrooms.

Place the ground meat in a bowl and add the spices. Mix and knead it well with your hands, then let it rest for a while to absorb the flavors.
Chop the onion, bell pepper, and mushrooms into desired pieces, and rinse the beans and peas under running water, then drain. In a pan with heated oil, first sauté the onion and add a little bell pepper. When the onion turns golden brown, add the ground meat and fry it, stirring occasionally, until it becomes fragrant and golden brown. Meanwhile, add the chopped mushrooms to the pan and fry them together with the meat. Season the ground meat to taste.
Add the bell pepper, drained corn, and beans to the pan, reduce the heat, and add a little liquid if necessary to prevent the ingredients from burning. When the corn and beans have softened sufficiently, add the hot sauce and tomato paste. Pour in 4 dl of water and cook the dish on low heat, stirring occasionally, for about 40 minutes. Finally, sprinkle grated Parmesan on top, cover the pan, and cook the chili for another 15 minutes. Serve the prepared dish with homemade tortillas.