Chili con carne

Chili con carne

The name of the Mexican-Texan dish "chili con carne" translates as "chili with meat." The thick sauce is made from beef, with the addition of reddish beans, hot pepper and spices. Thick and scalding, it harmonizes perfectly with pita bread and vegetables, with rice and sweet onions. You can also eat it plain, with sour cream.

Chili con carne, like any other national dish, has a huge number of options. Chili can be vegetarian or meat, with the addition of coffee, cinnamon or bitter chocolate, seasoned with grated cheese and sour cream. Our chili con carne recipe is traditional - with beef, red beans, hot chili peppers and tomatoes.

Chili is easy to prepare, but takes time. All ingredients must be simmered in one pan for several hours, then the sauce will be thick and rich. The longer the ingredients simmer, the tastier the result. It’s better to cook a day before serving so that the chili can brew well, which will only benefit its taste.

Ingredients

• beef (flesh, neck, shoulder) – 500 g
• reddish beans, canned or boiled – 400 g
• onions – 2 pcs. medium size
• garlic - 2 teeth.
• celery – 1 stalk
• vegetable oil – 3-4 tbsp. l.
• bell pepper – 1-2 pcs.
• hot pepper – 1 pc.
• fresh or canned tomatoes – 300 g
• tomato paste – 1 tbsp. l.
• water – 400-500 ml
• salt and dark ground pepper - to taste
• ground cumin (cumin) – 0.5 tsp.
• ground sweet paprika – 1-2 tsp.
• cilantro - a small bunch

Manufacturing

Beans can be consumed canned in tomato sauce or boiled. As a last resort, it is best to start production the other day - the grains must be soaked and boiled. I used reddish beans (1 cup), soaked them in water all night (that is, in the dark) , drained the liquid in the morning, poured in clean water and boiled until almost done without adding salt. I threw the beans into a colander and saved the broth. The grains should become soft, but not overcooked.

Beef (flesh from any cut is suitable, not very fatty) must be washed, stripped of films and tendons, and then cut into very small pieces. You can pass the meat through a meat grinder. I recommend avoiding store-bought minced meat; it usually contains a lot of fat, so it’s better to cook it yourself.

I peeled the onion and garlic and then finely chopped it with a knife. I like the combination of celery and beef, so I added one diced stalk. If you don’t like it, you can exclude it from the list of ingredients. We will also need sweet and hot peppers, seeded and cut into bean-sized pieces. You can adjust the amount of chili to your taste, but remember that Mexican cuisine is spicy.

When all the ingredients are prepared, production can begin. It is best to simmer beef with vegetables in a wide saucepan with a thick bottom or in a large frying pan. I heated the vegetable oil in a saucepan and sautéed the onion and garlic over medium heat, stirring, until soft - about 5 minutes.

I added slightly hot ground reddish pepper and cumin ground in a mortar (the second name is cumin, not to be confused with cumin!). Heated it for less than a minute, stirring constantly so that the spices could better reveal their wonderful aroma.

Next I put the chopped beef into the pan. Fry for 10 minutes over medium heat, stirring. The beef should be browned. If you use minced meat rather than minced meat, then crush it with a fork, then lumps will not be created, the meat will fry moderately and turn out crumbly.

Next, I added hot and sweet peppers and fried everything together for another 5-7 minutes, stirring with a spatula.

I added tomatoes - the freshest ones are suitable (scald with boiling water and remove the skin, cut into small pieces) or canned tomatoes in their juice (mash with a fork). For the most intense taste, I also added a spoonful of concentrated tomato paste. I fried everything together for a few minutes.

I poured boiling water over it - the liquid must cover the contents of the pan one hundred percent. Simmer over low heat for 1 hour, stirring occasionally so that nothing burns.

An hour later, I added boiled beans to the pan, added the broth (which remained after making the legumes), and added salt and pepper to taste. I seasoned the dish with ground sweet paprika - it gives a wonderful reddish color and the most intense taste (2 teaspoons is enough). And continued to simmer over low heat for another 30-40 minutes. During this period of time, the beans must reach full readiness and become soft. If you use canned beans, they will cook for about 10 minutes. You can also pour tomato sauce from a can into the pan. The fire should be low and simmer with the lid on. Be sure to adjust the level of spiciness, add more chili if you want the dish to be super spicy.

When the chili con carne is ready, let it sit covered for at least half an hour. After this, sprinkle with cilantro and serve. Can be served with a side dish or just as is, with pita bread. If the dish turns out to be very fiery, you can add grated cheese or a spoonful of sour cream, they will neutralize the spiciness. Test lovers can try the combination of chili with a cube of bitter chocolate.

Chili con carne

Who remembers the beautiful feature film “K-9: Dog Job”, with James Belushi in the title role and the shepherd Jerry Lee - a “specialist” in finding drugs, and having his own worldview on everything? Remember, at the kennel where Agent Michael “received” the dog, during lunch all the dogs, like ordinary dogs, received ordinary dog ​​food, and wayward Jerry Lee received a bowl of chili con carne.

“Chili”, more precisely chili con carne (Spanish chili con carne) is a dish of Texan and Mexican cuisines, colloquially “chili”, literally “pepper with meat”. The main components are hot chili peppers and meat. Everything else in “Chile” is local fantasies, which, in general, are considered traditional there, and for which the locals are ready to start a war and lynch anyone who doubts.

Common additions to “chili” include onions, tomatoes, sweet greenish and reddish peppers, garlic, reddish Mexican beans, and even brown sugar, cocoa, and honey—in small quantities. “Chili” is seasoned with coriander, cumin, ajgon (cumin), and oregano. Usually served with corn chips, tortilla chips, rice, cheese, herbs, or seasoned with sour cream.

No one can say for sure where “chili” came from. They say that immigrants invented the dish and brought it to America, or invented it in the army, there is even a book from 150 years ago, and even that it is the product of “visions” of a nun who fell into a religious trance.

For whatever reason, “chili” is a well-known dish. And if cooked perfectly, very tasty! In some movie I saw the name of the tavern - “Atomic Chili”. Since 1977, chili with meat has been the official municipal (state) dish of the state of Texas, although it was intended to be tacos.

Yes, I’ll say right away, for those who are afraid of starting a “fire”: only the first two spoons are spicy, and later it will be impossible to tear you away from the dish. By the way, add corn bread and guacamole to the chili. This chili con carne recipe will forever be part of your culinary repertoire.

Taking into account that chili is meat with hot peppers, and we are simply not ready for such an amount of spiciness, we will replace a huge part of the hot peppers with sweet and meaty ones. Light version.

If you want everything for real, add hot chili instead of sweet pepper.

Ingredients for chilli con carne

• Beef 500 g
• Chili pepper 2-3 pcs
• Sweet pepper 2 pcs
• Red beans 1 can
• Tomatoes 2 pcs
• Purple onion 2 pcs
• Garlic 4-5 cloves
• Tomato pulp or tomato juice 100 ml
• Pork fat 30 g
• Bitter chocolate or cocoa 1 tbsp. l.
• Salt, coriander, cumin, oregano, cumin Spices:

How to make chilli con carne

1. Chili con carne, or “chili,” is made from beef. You need meat, which is usually used for goulash, pulp without bones and tendons. Wash the meat, cut into pieces. In principle, local recipes often use minced meat. But chunky chili is much more enjoyable to eat.

Chili con carne, or “chili,” is made from beef

Peppers, reddish beans, purple onions, tomatoes and garlic

Render the pork fat

Fry chopped beef in pork fat

The beef must be browned

Add peppers, onions and tomatoes to the meat

Add reddish beans and garlic to the meat

Simmer the chili uncovered over medium heat.

Cocoa or dark chocolate gives chili a special taste

Mexican Chili Con Carne

Mexican dish. Widely distributed throughout North America. And beyond. It has a rich bouquet, thanks to the usual set of spices that are found in any country. Good source of protein.

Ingredients for Mexican Chili Con Carne:

• Beans (variegated) - 200 g
• Beef (boneless, any other) - 700 g
• Tomato (huge, can be in its own juice) - 600 g
• Vegetable oil (unflavored) - 2 tbsp. l.
• Onions (medium) - 3 pcs.
• Garlic - 3 teeth.
• Cumin (ground - cumin) - 1 tbsp. l.
• Sweet paprika (reddish ground) - 1 tbsp. l.
• Chili pepper (reddish ground or cayenne pepper) - 1.5 tsp.
• Cloves (ground or aromatic pepper) - 0.5 tsp.
• Sugar (brown or honey) - 1 tbsp. l.
• Vinegar (reddish wine or 3 tbsp dry reddish wine) - 1 tbsp. l.
• Parsley (dried or cilantro) - 1 handful.
• Salt - 1 handful.

Production time: 100 minutes

Number of servings: 5

Nutritional and energy value:

Recipe for Mexican Chili Con Carne:

For bean lovers and fans of Mexican cuisine.

Soak the beans overnight (that is, in the dark) , drain the water in the morning, wash the beans, and cook (without salt!).
When ready, drain the liquid. There was no beef, this time I cooked it with 2 large chicken breasts.
I ground them in a meat grinder with a large mesh. Peel the tomatoes (in boiling water for half a minute), chop finely with a knife.

Fry the minced meat quickly in vegetable oil.
Always interfere. Remove from the pan.
Add a little more oil to the pan and fry the onion over low heat.
Simmer until soft. Add chopped garlic and spices to the onion, fry them for half a minute, always stirring. Place the fried minced meat in a frying pan with onions, add tomatoes, a little water, and simmer slightly under the lid.
Place everything from the frying pan into the pan with the beans, add one and a half glasses of hot water.
Add salt to taste.
Place 1 bay leaf. Cook over low heat for about 20 minutes. Cook with beef for about 40 minutes.
Before turning off, add sugar, herbs, wine vinegar, mix carefully.
Mexicans prepare this dish only with cilantro. Turned out to be 5 servings.

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January 18, 2017 Salammbo #

January 18, 2017 Cubete # (recipe creator)

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March 12, 2016 Irridessa #

March 12, 2016 Cubete # (recipe creator)

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November 16, 2015 MAlyonka #

December 30, 2015 Cubete # (recipe creator)

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February 27, 2011 Cubete # (recipe creator)

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How to make perfect chilli con carne

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Damien Duvia

— Chili con carne is an American dish from Mexico. Usually, it is prepared with the addition of reddish beans, good beef, tomatoes and spices. I love seasoning it with cumin and paprika - they give a beautiful color, smell and extraordinary taste, as if a Mexican grandmother cooked it. Chili is prepared quite simply: all the ingredients need to be simmered for several hours in one pan, the longer the better. Serve the chili in pita bread with vegetables, freshly chopped onions, or with rice. Better yet, eat it plain, with sour cream.

Fry meat and vegetables separately

Before you start simmering the chili, quickly fry the minced meat over high heat. The meat remains juicy and does not fall apart into small pieces during stewing. By the way, make the minced meat yourself at home - ready-made stuffing usually contains a lot of fat. Fry the onions and other vegetables and spices in advance as well. This way they will retain their own taste, smell and shape and will not soften during stewing.

Use the right spices

Seasoning for chili con carne usually consists of dry ground spices: garlic, cumin and hot reddish pepper. But we believe that there is nothing better than the freshest garlic and whole cumin. To make the dish very fragrant, do the following: fry the cumin and only then grind it with a pestle in a mortar or coffee grinder. Do not grate the garlic, but cut it into thin slices. Add spices not before serving, but at the very beginning of cooking - in this case, the chili will become even more fragrant and its taste will be richer. Another way to make your chili memorable (in a good way) is to add coffee, cinnamon, or a square of dark chocolate. Believe me, it really works.

We've revealed a few secrets to making perfect chili. And now - the recipe!

Perfect chilli con carne

Ingredients

1. Soak the beans overnight (that is, in the dark) or use canned ones. Chop the onion, garlic and peppers.
2. In a frying pan over high heat, fry the minced meat for about 2 minutes. Then add the onion and stir. Fry until the onion is golden brown. Turn the heat to low and add the garlic. Stir and pour in coffee. As the mixture boils, reduce the heat to low, cover and simmer for two hours.
3. Cut the chili peppers and remove the seeds. Finely chop (it is better to put on thin rubber gloves on your hands in advance).
4. Fry the cumin in a frying pan, then grind it with a pestle and mortar along with salt, oregano and ground pepper.
5. Add the spices and sugar and simmer for another half hour (if you soaked dry beans, add them now. If you use canned ones, add them at the very end).
6. Add a little water if the liquid boils away.
7. Pepper and salt to taste. Serve the chili sprinkled with fresh herbs and garnish with sour cream.