Tag: Con

Chili con carne: Original recipe and useful tips! – Gordon Ramsay’s version

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 TIMES

Preparation	Cooking	Total
20 minutes	1h 1 10 minutes	1 hour and 30 minutes


Medium	Mexican	178 Kcal

Ingredients

Quantity for 4 people
800 g of not too lean minced beef 300 – 400 g of meat broth 500 g of boiled red or black beans (the raw weight is approximately 350 g) 500 g of tomato puree 250 g of red peppers (alternatively green) 200 g of white onion 2 jalapeño peppers (alternatively 1 fresh spicy red pepper) 1 clove of garlic 1 tablespoon sweet paprika a teaspoon of cumin a teaspoon of coriander powder + a few leaves of fresh coriander for garnish if you can find it 1 tablespoon of sugar extra virgin olive oil cayenne pepper (which you can replace with ground black pepper) salt

Quantity for 4 people

800 g of not too lean minced beef

300 – 400 g of meat broth

500 g of boiled red or black beans (the raw weight is approximately 350 g)

500 g of tomato puree

250 g of red peppers (alternatively green)

200 g of white onion

2 jalapeño peppers (alternatively 1 fresh spicy red pepper)

1 clove of garlic

1 tablespoon sweet paprika

a teaspoon of cumin

a teaspoon of coriander powder + a few leaves of fresh coriander for garnish if you can find it

1 tablespoon of sugar

extra virgin olive oil

cayenne pepper (which you can replace with ground black pepper)

salt

Tools

cast iron pot that cooks slowly without burning, spreading the heat evenly

Method

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. how to make chili con carne - Recipe by Tavolartegusto

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:

cooking chili con carne - Recipe by Tavolartegusto

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

meat with chili procedure - Recipe by Tavolartegusto

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

chili con carne recipe - Recipe by Tavolartegusto

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

Rice With Milk Recipe (arroz Con Leche) – Gordon Ramsay’s version

Rice with milk (arroz con leche), typical South American dessert creamy and scented with cinnamon, a real treat!

To prepare the rice with milk, we soak the rice for 2 hours.

After this time, wash the rice and transfer it to a pan with the water (1 liter), the cinnamon sticks, the lemon zest, the orange zest and the sugar. Let it boil until the rice is cooked (if the grain tends to fall apart between the fingers, the rice is ready).

At this point, add the milk and raisins, stirring frequently to prevent the rice from sticking to the bottom of the pot.

Let it boil for 4/5 minutes and when cooked, sprinkle with a little ground cinnamon.

Your spoon dessert is ready to taste! How tasty!

If we want to obtain an even creamier dessert, dissolve cornstarch (1 tablespoon) in a little milk and add a little condensed milk (150 g) while cooking with raisins.

Arroz Con Pollo Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

We begin our preparation by boiling the chicken in 2 liters of salted water by adding a clove of garlic and a yellow onion.

We boil for 30 minutes. After this time, separate the broth from the chicken and once it is cold, debon it and cut it into strips.

In the meantime we transfer the rice in a narrow mesh colander. Let's shake it lightly under running water. In this way we will wash away the excess starch and in cooking we will obtain soft and well detached grains. We continue the operation until the water is clear.

We dip the rice in broth obtained by cooking the chicken, we add it saffron and if necessary, add salt.

Let it cook until the broth is completely absorbed by the rice.

At this point add a round of extra virgin olive oil and let the rice rest for about 15 minutes with the lid on.

In the meantime we prepare the vegetables: wash and julienne the peppers, a blonde onion and carrots.

In a pan we fry the olive oil with a clove of garlic, add the peppers and onion.

After a few minutes, add the carrots, peas (previously boiled) and finally the chicken.

Season with salt and season with curry, cumin and parsley.

Finally we add the rice. Mix all the ingredients and remove the pan from the heat.

Preparation of the pico de gallo: wash the red onion and cut it into cubes, sprinkle with lemon juice and add a pinch of salt. Let the onion marinate for at least 10 minutes and add the finely chopped tomatoes. We add the parsley, pepper and a dash of olive oil.

At this point we are ready to serve: arrange the rice with the vegetables on a flat plate and place a bowl with the pico de gallo inside next to the rice.

Enjoy your meal!

To check if the amount of broth is correct compared to the amount of rice, we rely on the advice of the Ecuadorian culinary tradition: we transfer the rice still raw into the pot with the boiling broth and at the same time also immerse a wooden ladle. If the ladle remains upright, the broth-rice ratio is correct.