The Chilli with beef it’s a very tasty dish from the Tex-Mex cuisine (Mexican and Texan). This is one stew Of minced beef, beans, peppers, tomato, onion, chili (The Kilos) And fragrant spices like cumin and paprika. From the creamy consistency albeit in pieces And intense flavour And spicy delightful! Meat with chili is not only perfect for filling the famous Burritos! But also to serve as second or single dish accompanied by crunchy nachos or toasted tortillas as tradition command! In short, one mouth-watering goodness That is born towards the end of the 19th century to San Antonio, Texas on the border with the Mexico. For work of the women of the people of Hispanic originsjust call ‘chili reinas‘. Who prepared it and sold it in the markets to cowboys and soldiers. This is how it became increasingly popular in the United Statesand today among the most loved foods in the world! You want Prepare it at home too? Here she is Recipe cash Useful tips ; illustrated with step by step photos which will help you in the realization of Perfect chili con carne own like at a Mexican restaurant !
Like any traditional recipe there are different versions And small variations they can make a difference. The one I give you today is the Original recipe of the Chilli with beef taken from my international cuisine manual, compared with various authoritative sources. It’s a preparation easy but it is essential use the right ingredients to find the typical taste: minced beef, I recommend not too lean. THE red beans or black. Not other types. Hot peppers are the famous ones Jalapeño grown in Mexico which if you can’t find replace red chili pepper. Perfect to consume heat And smokingin winter evenings with friends or family. If you intend to make a beautiful Mexican dinner , also add the Guacamole and the unsurpassed Tacos! Trust me, la wonderful figure is guaranteed!
Do you like meat stews? discover also:
Gulash (the typical stew of Hungarian cuisine)
Chili con carne recipe
Preparation | Cooking | Total |
---|---|---|
20 minutes | 1h 1 10 minutes | 1 hour and 30 minutes |
Cost | Kitchen | Calories |
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Medium | Mexican | 178 Kcal |
Ingredients
Quantity for 4 people |
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|
- cast iron pot that cooks slowly without burning, spreading the heat evenly
How to make chili con carne
First of all, heat 2 tablespoons of oil in a pan (preferably cast iron or with a thick bottom, this will help it cook evenly without burning), heat it and add the minced meat and leave to brown over a high heat for 5 minutes, then add a ladle of boiling broth and cook for another 5 minutes until the broth is completely absorbed by the meat.
Finally, transfer the meat to a serving dish and leave aside.
Then, in the pan you just used, add 2 tablespoons of oil and the peeled and crushed garlic, let it brown for a few seconds.
Then add onions and peppers cut into pieces of approximately 1 cm, the chopped chilli pepper from which you have removed the seeds and the sugar and leave to brown for 3 minutes.
Slowly add the cumin, paprika and coriander, stir well, leave to flavour, then add a ladle of broth and leave to cook until the liquids are completely absorbed in this case too, so for around 7 – 8 minutes
At this point, add the minced meat set aside, stir well and leave everything to flavor on a high heat for 2 minutes.
Finally add the tomato puree:
stir well and mix completely over a gentle heat, then add the remaining boiling broth and at this point cook over a low heat with a lid for about 1 hour, taking care to stir every now and then.
Attention, I advise you to check the humidity of the mixture at this stage! Chili con carne it must not dry outbut result soft and creamytherefore always keep the heat very low and add 1 – 2 tablespoons of additional broth if necessary.
After the indicated time you can add the previously boiled beans together with 1 glass of cooking liquid
Then let it boil, close with a lid and leave to cook for another half hour on a low heat.
Only at the end of cooking add salt and pepper.
The meat with chilli is ready when it has reached a brick-coloured colour, it is compact, creamy, neither liquid nor too dry!
Here’s yours ready Chilli with beef! in the oven you also see some Tortilla triangles
storage
It keeps very well in the fridge for about 2 days in an airtight container. You can also freeze in practical single portions and defrost slowly in the fridge.
If you love this type of dishes, also discover my collection of second courses