Tag: white algae

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

chili con carne original recipe - Recipe by Tavolartegusto

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 !
chili con carne original recipe - Recipe by Tavolartegusto

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
Medium Mexican 178 Kcal


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


  • 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. 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


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

Kasnocken Tyrolean cheese dumplings – Gordon Ramsay’s version



THE Kasnocken they are a typical dish of the Alpine regions of Austria and Trentino-Alto Adige in Italy. They are similar to gnocchibut are made with a mixture of stale bread, Flour of durum wheat and eggenriched with goodness cheese of mountain pastures.

The term “Kasnocken” comes from the union of “Käse” which means cheese and “Nockerl” which means dumplings or pasta. Traditionally, Kasnocken are served with melted cheese hard pasta and accompanied by onions and bacon or speck. Or simply with a dressing of butter, sage and parmesan.

It is a typically winter dish ideal to enjoy for the classic Sunday lunch or after a nice ski trip in the cold. Born as poor recipe typical of the mountain tradition and can be enjoyed in many huts and restaurants.

Preparing Kasnocken is very simple and the basic recipe can be enriched as desired with the ingredients and small leftovers you have in the fridge.

If you are looking for other delicious and original recipes for gnocchi dough, I suggest you try: Roman-style Gnocchi, Tuscan-style Gnudi, Ricotta and spinach dumplings, Canederli in broth.

Let’s see immediately how the tasty ones are prepared Kasnocken.

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Hand whipped cream: secrets and techniques – Gordon Ramsay’s version

whipped Cream

whipped Cream

The culinary art is a fascinating and varied journey that winds through a myriad of techniques and secrets, some of which date back centuries. One of these is the preparation of hand whipped creama skill that may seem simple on the surface, but requires deep understanding and diligent practice to master.

Hand-whipped cream is a staple in many dessert recipes, offering a light, creamy texture that’s unsurpassed. But what are the secrets and techniques for obtaining perfect whipped cream? Let’s find out together.

The choice of ingredients


The choice of cream is fundamental to obtain quality whipped cream. It is important to choose fresh cream, preferably with a fat content between 30% and 40%. This is because a higher fat percentage makes the cream more stable during whipping and helps to obtain a thicker and creamier consistency.


Sugar also plays a crucial role in making whipped cream. Powdered sugar is often the preferred choice because it dissolves more easily in the cream, preventing lumps from forming. However, it is important do not overdo it with sugar, otherwise cream could become too sweet and lose its natural flavor.

The mounting technique

The temperature

One of the secrets The most important thing for whipping cream by hand is the temperature. The cream must be very cold, as must the container and the whisks used. This is because the cold helps the fats in the cream to remain solid, facilitating the formation of air bubbles that make the whipped cream light and fluffy.

The movement

The whipping technique requires constant and vigorous movement, but not too fast. The movement must be circular and from bottom to top, to incorporate as much air as possible. It is also important not to overwhip the cream, otherwise you risk turning it into butter.

Hand-whipped cream is aart which requires patience, practice and a thorough understanding of the ingredients and techniques. But once mastered, it offers an element of sweetness and lightness that can elevate any dessert to new levels of deliciousness. Remember, perfection in the kitchen is not achieved in a day, but is the result of constant commitment and an unconditional passion for the culinary art.

Hand whipping cream is a culinary skill that requires deep understanding and diligent practice. With the right choice of ingredients and application of the correct technique, you can obtain a light and creamy whipped cream, capable of elevating any dessert to new levels of deliciousness.

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