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Chili Con Carne

Catégorie : SavoryUncategorized
Here is a recipe for “Chili con carne”. I say ‘one’ because there is indeed an incredible amount of them. Also, I’m breaking my rule of sticking as close to tradition as possible, because the original “chili” does not contain red beans. But it’s so good with! It should be noted that this dish is … American and not Mexican! It was created in Texas but you can feel the influences. But don’t ask a Mexican for a recipe for this dish!  The longer you simmer this dish, the better it will be. I cook mine for almost five hours… 

Recipe of the “chili con carne” for 6 persons:

-700g of ground beef with a minimum of 15% fat
-2 tablespoons of oil
-2 onions
-7 cloves of garlic
-1 red bell pepper
-1 green bell pepper
-2 fresh tomatoes, peeled and seeded
-700g of canned peeled tomatoes
-750g of red beans (already cooked)
-2 tablespoons cumin powder
-2 teaspoons of cinnamon powder
-1 teaspoon of “4 spice” mix
-2 teaspoons oregano
-1/2 teaspoon chili powder
-1 teaspoon of salt

Start by mincing the garlic cloves. 

Brown them in oil over moderate heat.

Prepare ground meat and other ingredients. 

Add the meat to the garlic, which is just beginning to colour. 

Finely chop the onion. 

Finely chop peppers (without seeds!). 

Add the onions and peppers to the meat when it is cooked. Stir regularly. 

Peel the tomatoes by plunging them into boiling water for a few seconds. 

Cut them into pieces and add them to the baking dish. 

Add the can of peeled tomatoes and fill the equivalent of half the can with water which is then poured into the dish. 

Add all the spices.

Dried oregano. 

Leave to reduce for an hour, still on moderate heat mixing regularly. 
Then add the drained beans. 

I put beans in a can. They are very practical and are perfect for this dish. I put 3 boxes of 450g (net drained weight 250g). 

Bernard’s advice:
I drained two boxes and put the juice in one. This juice gives a very pleasant color and consistency. 

Mix well and cook as long as possible on low heat. The longer this dish simmers, the better it will be. 

Here is the result after 4h30 of cooking. If the chili becomes too “mushy”, you can add water. 

That’s what I do to warm it up the next day. 

It can be served with fresh coriander leaves…

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