Chili con carne is rightfully considered one of the favorite dishes of fans of Mexican cuisine. It is not very difficult to prepare, even for those who have never been familiar with the cuisine of this country, but its unique bouquet of taste will be remembered for a long time and will put this recipe in the favorites section.
Keeping traditions: Chili con Carne in a classic interpretation
| Ingredients | Quantity |
|---|---|
| Variegated beans - | approximately 0.2 kg |
| Beef, preferably a boneless piece - | 0.6-0.7 kg |
| Tomatoes - | not less than 0.5 kg |
| Vegetable oil - | a couple of tablespoons |
| Onion - | 3 pcs. |
| Garlic - | 2 to 3 cloves |
| Paprika, vinegar (wine vinegar is best), cumin, sugar - | 1 tablespoon each |
| Red chili powder - | 1.5 teaspoons |
| Carnation - | half a teaspoon |
| Bay leaf - | 2 pcs. |
| Parsley - | 15 g |
| Salt - | 5-10 g |
| Cooking time: 90 minutes | Calorie content per 100 grams: 660 Kcal |
Fans of spicy dishes and beans will love this recipe.
The dish itself will not take much time. However, the first steps will have to be completed the day before. This applies to beans: they need to be filled with water overnight, and in the morning, drained and boiled without adding salt. As soon as it is ready, drain the water and place in a colander.
The meat needs to be washed and cut into small pieces.
We remove the skin from the tomatoes (in order to do this quickly and without problems, you need to put them in boiling water and remove them after 20-30 seconds) and chop them finely.
Take a frying pan and put the chopped meat there.
Fry it with the addition of vegetable oil. It is desirable that it be odorless oil. You need to stir constantly. You shouldn't keep the meat in the pan a lot. We put it on a plate, add its oil and now fry the onion.
If desired, you can do this simultaneously in two separate pans. Add crushed garlic cloves and spices to the onion and fry over low heat for about half a minute and do not forget to stir constantly.
Place the meat in a frying pan with onions and spices, then add chopped tomatoes. You can also add some boiled water. Cover the lid and simmer the contents for a short time.
Now you can remember about beans. We put it in a convenient pan, then transfer the meat with spices and onions there. Add bay leaf, 400 ml of hot boiled water.
Place on the fire and cook for about 2/3 hours.
A minute before turning off, add sugar, chopped herbs, vinegar and mix.
Any favorite plant can be used as greens, but in Mexico cilantro is preferred.
Mexican recipe from Jamie Oliver
The classic recipe for this dish from a famous chef has a fairly large list of ingredients:
- A pair of medium onions;
- A couple of cloves of garlic;
- A couple of carrots;
- A couple of celery sticks;
- Two pinches of red pepper;
- A pinch of sea salt;
- 3-4 tablespoons olive oil;
- Chili powder, cumin, cinnamon - one teaspoon each;
- Canned chickpeas – 0.4 kg;
- Canned red beans – 0.4 kg;
- Canned tomatoes – 0.8 kg;
- Minced meat (beef) – 0.5 kg;
- Cilantro - a small bunch;
- Balsamic vinegar - a couple of tablespoons;
- Rice (basmati variety) – 0.4 kg;
- Natural yogurt – 0.5 kg;
- Lime – 1 pc.;
- Guacamole – 230 g.
Time required: 1.15 hours.
Calorie content: 776 kcal.
The first step is to wash and peel the onions, carrots, celery sticks and garlic. We cut it as we want, there are no special rules here.
Remove seeds and chop the red pepper.
We find the most capacious pan and put it on the stove. Pour in about 3-4 tablespoons of olive oil and add the previously chopped vegetables. We also add cinnamon, chili, cumin powders, one pinch of pepper and salt.
Let it sit for about 6-7 minutes and stir constantly. During this period of time, the contents should become softer and acquire approximately the same color.
Next, add beans, chickpeas, tomatoes and minced meat to the pan. The latter needs to be slightly divided using a wooden spatula or another (convenient for you) tool. Add 0.4 liters of water. Next, pour in the vinegar and add a pinch of sea salt and pepper.
Bring to a boil, then turn off the stove, cover the contents of the pan with a lid and leave for 60 minutes. During this time, you need to stir the dish several times.
Rice is suitable as a side dish. It needs to be boiled and served in separate bowls. Also traditionally, chili con carne is served with a bowl of natural yogurt with the addition of guacamole and lime.
Soup a la chili con carne
Chili con carne style soup is an interesting and tasty take on the famous dish. It requires:
- Minced meat – 0.5 kg (preferably beef, but can even be replaced with chicken);
- 1 large onion;
- Garlic – 2-3 cloves;
- Vegetable oil – 1-1.5 tablespoons;
- Canned beans (in their own juice) – 0.4 kg;
- Tomato in its own juice (peeled) – 0.7 kg;
- Meat broth – 0.8-0.9 l;
- 2-3 squares of dark chocolate;
- One pinch each of chili powder, ginger, coriander;
- Salt to taste.
Time required: 1.2 hours.
Calorie content: 390 kcal.
This dish is convenient because it can be prepared in one single container - a spacious saucepan with a good bottom. First, chop the garlic. Pour oil into a pan and fry garlic in it. Next, add the minced meat, fry for about 10-12 minutes, and at the same time try to separate the minced meat with a spatula into small pieces.
The highlight of this recipe is dark chocolate. After the soup boils, add the cubes and cook for half an hour. After the allotted time, remove from heat and let it brew a little. Lastly add ginger and coriander. It is best to do this directly into plates, and not into a common dish.
Variations on the theme of con carne: an alternative version with minced meat
To prepare you need to prepare:
- 0.4 kg of minced meat (beef, lamb or pork);
- 2 pcs. bell pepper (it’s best to take different colors to add color);
- Onion - 1 pc.;
- Tomatoes in their own juice – 0.5 kg;
- Canned red beans – 0.4 kg;
- Half a chili pepper;
- A couple of cloves of garlic;
- Canned corn – 0.1 kg;
- Salt;
- Vegetable oil – 1-2 tablespoons;
- Mexican seasoning, cayenne pepper.
Time spent: 0.5 hours.
Calorie content: 584 kcal.
Wash the vegetables, peel them, cut them into small cubes.
First add the garlic and chili pepper to the pan. Fry for a couple of minutes. As soon as the aroma of garlic appears, remove it and pepper. Place bell peppers in a frying pan with garlic oil and fry for 5 minutes
Take the second speed and fry the minced meat on it. Season with spices. We try to separate it into small pieces. After that, we move it to the vegetables. Let all the ingredients soak a little, then add the beans. After 3-4 minutes, add corn and mix. Turn off the stove - the dish is ready.
Most often, this dish is served wrapped in random pockets of tortillas. However, not all stores can find them. In this case, basmati rice will go well with it. Famous chef Jamie Oliver also advises serving it with natural yoghurt, lime and guacamole.
To spend less time cooking, choose tomatoes that have already been peeled. There is an option when the vegetables are even cut. You can also use fresh vegetables, but in this case you will have to peel them yourself.
An important highlight of Mexican dishes is their spiciness. If you haven’t tried them often before, it’s better to use half the portions of spices or omit the chili pepper. This also applies to situations where children will try the dish.
Bon appetit!
Description
Chili con carne- this is not just a traditional dish of Mexico, but, one might say, the “calling card” of Mexican cuisine. The name translates as “meat with chili pepper,” which accurately reflects the main composition of the delicacy, which, in addition to the stated products, also includes certain spices, the set of which varies from region to region.
Even though Mexico is quite far from us, you can easily prepare chili con carne at home. And our step-by-step recipe with photos will help you with this. The dish will require a simple and affordable set of products, and above all, beef (it is what is used most often in chili con carne), fresh tomatoes or in their own juice, red beans, bell peppers, spices and, of course, chili pepper, fresh and ground .
The consistency of chili con carne resembles a soup, although in fact it is not a soup, but rather a spicy meat sauce, which is usually served with Mexican tortilla (can be replaced with pita bread or pita), boiled rice and/or chips. It turns out to be a tasty and satisfying second course, which you can start preparing right now!
Ingredients
-
(500 g) -
(500 g) -
(500 g) -
(2 pcs.) -
(2 pcs.) -
(3 cloves) -
(2 pcs.) -
(1 tsp) -
(1.5 tsp) -
(1 bunch) -
(to taste) -
(to taste) -
(to taste) -
(a little for frying)
Cooking steps
Prepare and place all the ingredients on the table.
Chop 2 onions and 3 cloves of garlic. Wash two red bell peppers, remove seeds and cut into small cubes, and two chili pods into thin half rings.
Finely chop half a kilo of beef (you can run it through a meat grinder with a coarse grinding grid).
Half a kilo of tomatoes, fresh or canned, also cut into small cubes.
Heat vegetable oil in a frying pan and fry chopped garlic and onion in it until transparent.
Then add 1.5 tsp. cumin (cumin).
Now add ground/crushed chili pepper to taste ( be careful, because its quantity directly affects the spiciness of the chili con carne e).
Fry everything together for about a minute, stirring continuously.
After this, lay out the chopped beef, and after 10 minutes of frying it, add chopped chili and sweet pepper.
Tomatoes go next in the dish.
Then pour in about a liter of boiling water, bring the dish to a boil again, and then reduce the heat.
Lastly, add 500 g of red beans and salt to taste to the chili con carne, after which we leave the dish to simmer over low heat with the lid closed for 40 minutes to an hour. However, if your beans are not raw, but canned, it will be enough to simply bring the dish to a boil again and then remove from the stove.
At the end, sprinkle the chili con carne with chopped cilantro or parsley, but you don’t have to do this.
We serve this wonderful Mexican dish with boiled rice, thin tortilla and chips. If you want, you can also add a spoonful of sour cream to the chili con carne and sprinkle it with grated cheese.
Bon appetit!
The famous Mexican dish chili con carne was invented in Texas. At first, Americans contemptuously called such food Tex-Mex , and then learned to be proud of her
Even at the beginning of the 20th century, Americans were sure that chili con carne (translated from Spanish as “chili with meat”) was a purely Mexican dish. “Tanzi often came to these stands at night to try delicious Chili-con-carne, a dish invented by the genius of the Mexicans, it consisted of pieces of tender meat with aromatic herbs, generously poured with a spicy red sauce Chili cjlorado. Its special taste and fiery burning appealed to the palate of a true southerner,” this is how O. Henry described chili in the story “The Magic Kiss.” His hero finds himself in a fantastic situation when he meets a Spaniard in San Antonio who claims that he has lived for 400 years, and that chili con carne prepared according to a special recipe helps him maintain his youth.
In the 1960s, when the dish became a culinary hit in the United States, Americans were disappointed: it turns out that what they had mistaken for many years for traditional Mexican cuisine was just a Texas invention, which in 1963 received the name “Tex” in the New York Times newspaper. “Mex” was the name given to the Texas-Mexico Railroad, and then to the Southern immigrants who arrived along it.
However, even then there were many versions of the origin of chili con carne, including the most incredible. According to one of them, in the 17th century, the Spanish nun Maria from Agreda, who dreamed of enlightening savages, but had never been to America, received the recipe from the Indians during an ecstatic vision. According to another version, the recipe was brought with them by Spanish settlers from the Canary Islands. Initially, they prepared the dish from goat or venison and always seasoned it with cumin and oregano, and only later added chili pepper to the recipe.
The earliest written mention of the dish dates back to 1828. Then the town of San Antonio, which today is considered the birthplace of Texas chili con carne, belonged to Mexican Texas, which became part of the United States in 1845. A certain J. Klopper from Houston described the diet of the local poor: minced meat stewed with pepper. The dish only cost a few cents. Even the unemployed could afford a bowl of chili, which in slang was called a “bowl of red.” During the Mexican-American War of 1846–1848, this dish entered the diet of the American army, remained there through World War I, and became a real salvation for Americans during the Great Depression.
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Interview
There are many answers to this question, and each region of the United States has its own answer. In Texas, the homeland of chili, the dish is prepared only with meat, without adding beans. In the rules of the competition CASI V. Terlingua states that any fillers: beans, rice, pasta are prohibited. In Cincinnati, on the contrary, this dish is most often served with Italian pasta. But do all the variations have something in common, like spices? There is also a huge selection here. Fresh or smoked chili peppers are used, chili powder is very common. I prefer chipotle - smoked Mexican chili - and sun-dried tomatoes and do not add cayenne pepper, it overpowers the taste of the dish. Did your family often eat chili? Quite often. I grew up in the 1970s, when chili was wildly popular in the United States. My parents made chili a couple times a month, and I make it for my kids about the same frequency. |
What's the right chili?
Poor people's food gradually gained popularity among the upper echelons of American society. American President Lyndon Johnson was a fan of chili; his favorite recipe was named after the president’s Texas ranch - “Pedernales River Chili.” First Lady Bird Johnson eagerly shared her cooking method, sending the recipe to the president's supporters across the country.
The state of Texas has achieved that since 1977, chili con carne has been considered its official dish, and the Texas town of Terlingua has become the site of the largest international chili cooking championship. Its rules are very strict. Cooking is allowed only outdoors; participants are not allowed to use semi-finished products, frozen meat or any flavor enhancers. During a heated debate about the merits of the dish, supporters of adding onions and tomatoes to the dish may be advised to “buy a ticket to Illinois.” Texans are always ready to defend the authenticity of their recipe with their fists, but will happily share a bowl of spicy hot chili with a guest.
Chili con carne
Recipe
How many servings: 8–10
Cooking time: 2.5 hours
1 Pour olive oil into a thick-bottomed pan and place it on the fire. When the oil is hot, add the minced meat and fry until brown.
2 Remove the meat from the pan and drain off the fat (if you don't do this, you'll end up with a fattier version). Return the same pan to the stove and put the meat back into it. Fill with water. Bring to a boil. Add chopped garlic and tomato paste, simmer for about 6 minutes.
3 Puree the chipotle pepper, cilantro, parsley and capers in a blender until pureed. Add to the meat and simmer over low heat for 2 hours, stirring from time to time.
4 Add spices and beans, mix thoroughly and simmer for another 10-15 minutes.
Photos: Grigory Polyakovsky
Mexican cuisine is famous for its spicy and flavorful dishes. Mexicans love to add chili peppers, garlic, onions, oregano, cilantro, and cumin to their food. Many dishes are prepared based on tomatoes. They can’t do without meat either.
Chili con carne is one such dish. It can be considered a soup, a sauce, and a main course. It all depends on how thick it turns out.
If we translate the name of the dish literally, it means “chili with meat.” And indeed, it is very spicy. It’s amazing how Mexicans eat it!
The classic version of chili con carne is made from beef. But no one forbids improvising and using meat instead, for example, pork or chicken.
In addition to meat, chili con carne contains tomatoes, onions, garlic and lots and lots of pepper. Beans are often added, and this makes the dish filling and high in calories.
And a very unusual addition to this meat dish is chocolate or cocoa. It seems that meat and chocolate products are incompatible, but in fact it turns out very tasty!
Subtleties of cooking
- The meat for this dish is finely chopped or passed through a meat grinder with a large grid. You should not use a blender, as the structure of the meat is disrupted. It turns out as if chewed, and this affects the appearance of the dish and its taste.
- Depending on the season, fresh tomatoes can be replaced with canned tomatoes or tomato paste. To prevent the dish from turning out sour, add a little sugar or honey.
- Chili con carne contains a lot of hot pepper. But the housewife should always be guided by her taste and the preferences of her household.
- Chili con carne is not cooked too thin. At most, it should look like a thick sauce.
- This dish goes well with rice or potatoes. It is served with various types of flatbreads, such as tortillas. The dish is sprinkled with herbs, cheese, and sour cream is added to taste.
Chili con carne with beans, tomatoes and sweet peppers
Ingredients:
- assorted minced meat – 600 g;
- canned tomatoes – 400 g;
- sweet bell peppers of different colors - 4 pcs.;
- canned red beans – 250 g;
- garlic – 3 cloves;
- medium onion – 1 pc.;
- black pepper – 0.2 tsp;
- salt - to taste;
- vegetable oil – 50 g;
- rosemary - a pinch;
- thyme - a pinch;
- marjoram – a pinch;
- oregano - a pinch;
- chili pepper - to taste;
- grated cheese – 50 g.
Cooking method
- Wash the bell pepper, cut into two halves and remove the seeds. Cut the pulp into small cubes.
- Open a can of canned beans. Drain the liquid.
- Finely chop the onion and chop the garlic.
- Heat oil in a deep frying pan. Fry the minced meat on it.
- When it becomes crumbly, add onion, bell pepper and garlic. Fry everything together over high heat until the vegetables become soft.
- Cut the tomatoes without skin into pieces and place in a frying pan.
- Pour in the broth, add all the spices and spices. Simmer the dish over low heat for 30 minutes.
- Add beans and stir. Bring to a boil.
- Sprinkle chilli con carne with grated cheese.
Chili con carne with beef, hot peppers and beans
Ingredients:
- chopped beef – 600 g;
- chili pepper – 2 pcs.;
- medium onion – 2 pcs.;
- garlic – 2 cloves;
- olive oil – 40 g;
- tomato paste – 2 tbsp. l.;
- vegetable or meat broth – 300 ml;
- smoked bacon – 80 g;
- canned white beans – 400 g;
- paprika – 1 tsp;
- salt - to taste;
- sour cream - optional.
Cooking method
- Grind one chili pepper.
- Finely chop the onion. Fry it in a deep saucepan in olive oil until golden brown.
- Add the minced meat and fry along with the onion until it becomes crumbly.
- Add tomato paste and chili pepper. Stir and cook for 1-2 minutes.
- Pour in the broth, add spices and simmer for half an hour covered over low heat.
- Drain the liquid from the beans and place the beans in a saucepan. Simmer for another 15 minutes.
- In another frying pan, fry the bacon cut into small cubes without fat.
- Place the chili con carne in a deep plate, sprinkle with bacon and the remaining chili pepper. Serve with sour cream.
Chili con carne with beans and corn
Ingredients:
- chopped beef – 700 g;
- canned red beans – 425 g;
- medium onion – 2 pcs.;
- garlic – 3 cloves;
- chili pepper – 3 pcs.;
- green bell pepper – 2 pcs.;
- vegetable oil – 40 g;
- vegetable or meat broth – 600 ml;
- celery – 1-2 stalks;
- canned corn – 250 g;
- ground black pepper - to taste;
- cumin - to taste;
- dried thyme – 1 tbsp. l.;
- salt - to taste;
- canned tomatoes – 800 g.
Cooking method
- Finely chop the garlic and onion.
- Cut the bell pepper into cubes. Grind the chili pepper.
- Pour oil into a deep frying pan or cauldron, heat it and fry the meat in it.
- When it becomes crumbly, add a glass of broth. Sprinkle in thyme. Simmer the meat over low heat until the broth has evaporated.
- Add prepared vegetables, chopped celery and heat for 2-3 minutes.
- Place the tomatoes after removing the skin.
- Pour in the remaining broth and simmer over low heat for half an hour.
- Open the cans of corn and beans. Drain the liquid from them. Place in a frying pan and stir. Add the spices and simmer everything together for 20 minutes.
Chili con carne with cocoa
Ingredients:
- mixed minced meat – 400 g;
- onion – 1 pc.;
- canned tomatoes – 800 g;
- fresh tomatoes – 2 pcs.;
- canned corn – 100 g;
- garlic – 4 cloves;
- canned white beans – 425 g;
- cumin – 0.5 tsp;
- bell pepper – 1 pc.;
- paprika – 1 tsp;
- olive oil – 40 g;
- sugar – 0.5 tsp;
- water – 600 ml;
- salt - to taste;
- hot pepper - to taste;
- cocoa – 1 tsp.
Cooking method
- Heat oil in a deep frying pan. Fry the meat in it.
- Finely chop the onion and garlic. Add to the meat and sauté everything together.
- Cut fresh tomatoes into cubes. Remove the skin from canned tomatoes. Place both types of tomatoes in the pan and simmer until some of the liquid has evaporated.
- Cut the pepper into cubes and combine with the rest of the ingredients.
- Add spices and herbs. Pour water. Simmer at low simmer for half an hour.
- Open the cans of corn and beans. Drain the liquid. Place the beans and corn in the pan.
- Add cocoa and stir. Taste to determine if there is enough salt.
- Simmer over low heat for 10 minutes.
Note to the hostess
Instead of canned beans, you can put boiled beans in the dish. To do this, rinse the beans and soak in cold water for 10-12 hours.
Then fill it with plenty of water and cook at low boil for 1-1.5 hours. Add salt 10-15 minutes before the end of cooking.
Place the beans in a colander, rinse and leave to drain. Next, follow the directions in the recipe.
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