Chili con carne with carrot, lime and coriander salad served with spicy AVIKO Pati Parts Tex Mex

1. Cut the meat into small cubes.
2. Cut the peppers and onions into large pieces.
3. Heat 2-3 tablespoons of olive oil and garlic in a deep pot. As soon as the garlic turns brown, add the chopped vegetables. Fry for a few minutes over high heat. Add half of the spices and mix so that the spices do not burn.
4. Then add the meat and the remaining herbs, a tablespoon of salt and mix thoroughly. Cover with a lid, reduce the heat and simmer.
5. After 20 minutes, add tomato pulp, sugar and oregano. Stir and continue cooking for about an hour and 15 minutes over low heat, stirring occasionally.
6. Add the beans, mix gently, season with salt as needed and cook for another 20 minutes.
7. Remove the pot from the heat and set aside to cool for a few minutes.
8. Chop the coriander and sprinkle the finished dish.
9. Prepare Aviko PATI PARTS TEX MEX according to the instructions on the packaging.
10. Wash and peel the carrots and cut them into long, wide but thin strips (you can use a vegetable peeler). Place in a bowl, sprinkle with lemon juice, olive oil, sugar and spices. Mix.

Serve in separate bowls - in one a portion of potato pieces seasoned with salt, in the second a portion of chili con carne, in the third a portion of carrot salad. Decorate with coriander leaves.

Good advice:
Try the version of this dish with traditional potato parts (Pati Parts) or their variant with garlic (Pati Parts Garlic). Instead of beef, you can also use minced chicken or turkey.