Description
Chili con carne- It is not simple a traditional dish Mexico, and, one might say, " business card» 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 ours will help you with this step by step recipe with photo. 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 or own juice, red beans, bell pepper, 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 one 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) -
(taste) -
(taste) -
(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 in a frying pan vegetable oil and fry the 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.
Great for the table mexican dish Serve with boiled rice, thin flatbread 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!
Mexico is a country of culinary exoticism. Chili con carne, the recipe for which every self-respecting housewife knows perfectly well, is translated from Spanish as “chili with meat.”
This is a traditional dish from Texas and Mexico.
Stew or soup? Chili con carne!
This dish is a cross between a fragrant, very rich thick stew or goulash. The main ingredients are chopped beef (in the form of minced meat or cut into small pieces) and hot pepper. All other components vary greatly depending on the region and the preferences of the cook. But there are a number of products that are most often added to chili con carne. The recipe is very successfully complemented by onions (onions or leeks), garlic, paprika, tomatoes (they can even be called the third required ingredient) and beans (usually red or spotted). It is believed that the Texas version of chili con carne (a very popular recipe in this state) is prepared without beans.
Some chefs use unsweetened cocoa in small quantities to add flavor to a dish. This ingredient is added at the very end of cooking. Honey can be replaced with sugar.
Spices are used in Mexican chili con carne in large quantities. In addition to pepper, add cumin, oregano, and coriander. In general, all those seasonings that can improve the taste good meat. This dish is served with sour cream or grated cheese. It must be said that, despite the spiciness, this soup has a very harmonious taste.
Chili con carne. Recipe
For this dish, you can use canned beans, or you can use dry beans, which must be boiled in advance.
This is approximately one can for a large pan. Or a glass of dry beans. You will also need seventy grams of hard cheese. And all the spices listed above. Chili powder can be replaced with ground red pepper - you need about one tablespoon. Main ingredients: eight hundred grams of minced meat or finely chopped three hundred grams of meat, cut into large pieces, two onions, four cloves of garlic and the same amount of tomatoes, a couple of tablespoons of tomato paste.
Grind the tomatoes in a blender. On olive oil First fry the beef, cut into larger pieces. Chop the onion and garlic. Now add them to the roasting beef. Next add minced meat or finely chopped meat. Add red pepper. Fry until the largest piece of meat on the cut becomes evenly brown. Now put the tomatoes and tomato paste, oregano, and salt into the pan. Pour in a little water and simmer under a closed lid over high heat. Briefly place the bay leaf in the pan. It must be taken out so that there is no bitterness. To achieve complete readiness, the dish needs to simmer for about twenty minutes. Finally, add the beans, wait for them to warm through, and serve. Sprinkle each serving with grated cheese. The question arises: “Can I make a vegetarian version of chili con carne?” Yes, with the addition soy meat or tofu. But in this case the dish will be called chili sin carne (chili without meat).
Chili con carne(chili con carne) is a wonderful dish of Tex-Mex cuisine. It has long been firmly established in my family and is prepared quite often. After heating, it does not lose, but rather acquires, taste qualities.
It's easy to prepare, although it takes time. Translated it means “Chili with meat.” Although it is a Mexican dish, it is perfectly suited to the Russian climate, especially in the cold season. Hearty, tasty, and the spiciness pleasantly warms you.
For Chili con carne you will need:
- Meat. Traditionally beef, but any variations are possible.
- Chile. The amount depends on your preference for spiciness.
- Onion.
- Garlic.
- Tomatoes. The best, of course, are summer soil ones, but since they are only in the summer, you can use good tomatoes in their own juice at other times of the year. Just look at the ingredients on the jar. The best option, when the composition includes only tomatoes, salt and tomato juice.
- Beans. Color does not matter.
- Cocoa or good dark dark chocolate.
- Spices. The Mexican mixture NOMU produced in South Africa was used here. (More about it later).
|
|
|---|
Cooking Chili con carne
First of all, let's deal with the beans. If you use dry beans, soak them the day before, and on the day of cooking, cook in unsalted water until tender. This is a long job. In order to make your life easier, you can use canned beans, the only thing is to buy them in their own juice, and not in tomato juice or with any other additives. This, of course, greatly simplifies the task, but personally cooked beans are tastier in any case.
Cut the meat into small pieces. Minced meat is used quite often, but for me it tastes better in pieces.
Heat a little vegetable oil in a deep saucepan and fry the meat until lightly browned.
While the meat is frying, cut the onion into quarter rings.
Place the fried meat on a plate, and place the onion in the same saucepan and the same oil. We add a little salt to it, since salted onions fry faster and better than unsalted onions.
Free the chili from seeds (if you like more spicy dish-the seeds can be left) and from white films. Cut into thin strips.
Also finely chop the garlic. We chop it, not crush it with a garlic press.
Add spices to the fried onion as soon as it starts to turn golden.
Click on the photo to enlarge.
Also add chopped garlic to the saucepan along with the onions and spices.
We give them a minute to get to know each other and return the meat back to the saucepan. Stir and lightly fry for 5-10 minutes.
Now it's time for tomatoes. In any case, canned or not, we remove the skin from them. If the tomatoes are from a can, then this is done quite simply, but if they are fresh, then make a cross-shaped cut on the tomato, pour boiling water over the tomatoes and after 5 minutes change the boiling water to cold water. After this, the skin is peeled off without any difficulty.
Pour the tomatoes and juice into a saucepan with the meat. If there is a suspicion that they will not dissolve into the sauce during stewing, first chop them into small pieces with a knife.
Mix the contents of the saucepan thoroughly.
Add boiling water to almost cover the meat. Salt. Close the saucepan with a lid and simmer over low heat until the meat is completely cooked. Since my family loves very soft meat so that it just melts, the stewing process takes me at least an hour and a half.
When the meat is completely cooked, add the boiled beans to the saucepan.
Mix again. Add one or two tablespoons of cocoa powder. Or just a piece of dark dark chocolate. Stir until completely dissolved.
We look at the amount of sauce obtained. If you think there is a lot of it, you can leave it to evaporate without a lid.
In any case, let it simmer for at least 15-20 minutes over low heat to warm the beans and allow the beans to absorb the taste and smell of the sauce.
Turn off the heat, let the brew calm down and understand that the cooking is over.
Serve portions and add herbs. Cilantro is the best green herb. And/or parsley. Green onions. But dill, basil, etc. They will only get in the way.
But mezcal wouldn't hurt at all. Or a bottle of Corona.
Of course, no side dish is required, since this is an all-in-one dish.
Chili con carne, like any other National dish, has many variations. Chili can be vegetarian or meat, with the addition of coffee, cinnamon or dark chocolate, seasoned with grated cheese and sour cream. Our classic chili con carne recipe - with beef, red beans, hot pepper chili and tomatoes.
Chili is easy to prepare, but takes time. All ingredients need to be simmered in one pan for several hours, then the sauce will be thick and rich. The longer the ingredients simmer, the tastier the result. It is advisable to cook the day before serving so that the chili is thoroughly infused, which will only benefit its taste.
Total cooking time: 3 hours
Cooking time: 2 hours
Yield: 6 servings
Ingredients
- beef (flesh, neck, shoulder) – 500 g
- canned or boiled red beans – 400 g
- onions – 2 pcs. medium size
- garlic - 2 teeth.
- celery – 1 stalk
- vegetable oil – 3-4 tbsp. l.
- bell pepper – 1-2 pcs.
- hot pepper – 1 pc.
- fresh or canned tomatoes – 300 g
- tomato paste– 1 tbsp. l.
- water – 400-500 ml
- salt and black ground pepper- taste
- ground cumin (cumin) – 0.5 tsp.
- ground sweet paprika – 1-2 tsp.
- cilantro - a small bunch
Preparation
Beans can be canned in tomato sauce or boiled. In the latter case, it is best to start cooking the day before - the grains need to be soaked and boiled. I used red beans (1 cup), soaked them in water overnight, drained the liquid in the morning, filled with clean water and boiled until almost done without adding salt. I threw the beans into a colander and saved the broth. The grains should become soft, but not overcooked.
Beef (flesh from any cut is suitable, not too fatty) must be washed, stripped of films and tendons, and then cut into very small pieces. You can pass the meat through a meat grinder. I recommend avoiding store-bought minced meat; as a rule, it contains too much fat, so it’s better to cook it yourself.
I peeled the onion and garlic and then finely chopped it with a knife. I like the combination of celery and beef, so I added one diced stalk. If you don't like it, you can exclude it from the list of ingredients. We will also need sweet and hot peppers, seeded and cut into bean-sized pieces. You can adjust the amount of chili to your taste, but remember that Mexican cuisine is spicy.
When all the ingredients are prepared, you can start cooking. It is best to simmer beef with vegetables in a wide saucepan with a thick bottom or in a large frying pan. I heated vegetable oil in a saucepan and fried the onion and garlic over medium heat, stirring, until soft - about 5 minutes.
I added a little hot ground red pepper and cumin ground in a mortar (the second name is cumin, not to be confused with cumin!). Heated it for less than a minute, stirring constantly so that the spices could better reveal their wonderful aroma.
Next I put the chopped beef into the pan. Fry for 10 minutes over medium heat, stirring. The beef should be browned. If you use minced meat rather than minced meat, then crush it with a fork, then lumps will not form, the meat will fry evenly and turn out crumbly.
Added tomatoes - fresh ones will do (scald with boiling water and remove the skin, cut into small pieces) or canned tomatoes in its own juice (mash with a fork). For a richer taste, I also added a spoonful of concentrated tomato paste. Fry everything together for a couple of minutes.
Pour in boiling water - the liquid should completely cover the contents of the pan. Simmer over low heat for 1 hour, stirring occasionally to ensure nothing burns.
An hour later, I added boiled beans to the pan, added the broth (which remained after cooking the legumes), and added salt and pepper to taste. I seasoned the dish with ground sweet paprika - it gives a beautiful red color and a richer taste (2 teaspoons is enough). And continued to simmer over low heat for another 30-40 minutes. During this time, the beans should be fully cooked and soft. If you use canned beans, then it will cook for about 10 minutes. Tomato sauce You can also pour it from the jar into the pan. The fire should be low and simmer with the lid on. Be sure to adjust the heat level, add more chili if you want the dish to be super spicy.
When the chili con carne is ready, let it sit covered for at least half an hour. After this, sprinkle with cilantro and serve. Can be served with a side dish or just as is, with pita bread. If the dish turns out too “fiery”, you can add grated cheese or a spoonful of sour cream, they will neutralize the spiciness. Those who like to experiment can try the combination of chili with a cube of dark chocolate.
A super spicy hot dish that will warm you up better than a woolen blanket
“Chili con carne” or simply “Chili” is one of the most famous dishes Mexican and American cuisine. The ease of preparation and excellent taste are what makes you cook it again and again. I suggest you try it too.
History of Chile con carne
So, or Cili con carne, literally means “chili with meat” in Spanish. And originally these were beef briquettes, dried with chili pepper and salt. They served as rations instant cooking. Just throw it into a pot of water and within an hour the food was ready.
The recipe has changed over the years. Dried beef was replaced with fresh. We started adding new components. The recipe has been supplemented with beans, tomatoes, onions, garlic and other vegetables and spices. Some chefs even threw in dark chocolate bars.
“Chili con carne” began to conquer America in 1904. Then in the state of Texas, so-called “Chili” or, literally in English, “chili rooms” opened everywhere. The establishments served one dish, the recipe of which was kept in the strictest confidence. Gradually, restaurants of this kind began to open in the state capital itself, Austin. Then the Chileans began to walk briskly through all the states of America. Today, chili con carne is considered the official dish of Texas.
Chili Recipes
As for chili recipes, there are two main ones. And of course, adherents of each cooking method are divided into camps and endlessly argue among themselves who is right.
The first one is as close as possible to the original. The recipe includes beef (sometimes a mixture of equal parts ground beef and ground turkey), salt and chili peppers. It is traditionally served with white rice as a side dish.
And the second is a recipe for Chili con carne with ripe tomatoes, onions, garlic various types legumes and additional spices in the form of cumin and oregano (marjoram). This chili has the consistency of a thick stew or soup. The dish is absolutely independent. You can even eat it without a side dish. Served hot, with sour cream and fresh herbs. And some experts even advise not to eat it right away, but to let it brew overnight.
An American friend of mine, an ardent fan of the dish, shared his chili recipe with me. As he claims, “honed to perfection.” He said that Americans eat it with sandwiches with honey and peanut butter or cinnamon rolls. To be honest, I haven’t tried it with a sandwich, but the recipe is excellent, it turns out incredibly tasty.
- Preparation: 15 minutes
- Cooking time: 60 minutes
- Portions:
By 04/14/2018
What will warm you up in the cold winter season better than a plate of aromatic, delicious Chili con carne with hot peppers? That's right, nothing could be better!
Chili con carne: Ingredients
- - 500 gr
- - 2 pcs
- - 2 cans
- - 500 gr
- - 3-4 cloves
- - 2 pcs
- - 3 tablespoons
- - 1-5 pieces
- - 1/2 teaspoon
- - 1 teaspoon
- - taste
- - taste
- - a little for serving
- - a little for serving
Step-by-step instruction
- Peel the onion and cut into cubes. bell pepper remove seeds and cut into cubes.
- I’ll tell you separately about chili pepper. If you like it spicy and very spicy, you can cut each pepper in half without removing the seeds, or put it whole. Also determine the number of peppers according to your taste. For us, 1 pepper is enough for the whole dish, you decide for yourself.
- Place a thick-bottomed saucepan or saucepan on the fire, pour in vegetable oil and fry the onion properly. Reduce heat to medium and fry onion, stirring occasionally, until golden brown. Do not cover with a lid!
- Add minced meat and fry with onions until the minced meat loses its red color. Again, do not cover with a lid to allow excess moisture to evaporate.
- TO ready minced meat send cumin, marjoram, bell pepper and chili pepper. Now, you can finally reduce the heat to low, cover with a lid and let the dish simmer properly for 30-35 minutes. In the meantime, you can rest.
- Well, our half hour has passed and it’s time to continue! Open cans of beans and tomatoes. (I take canned white and red beans, you can also take black ones if you find them.) Tomatoes should be peeled, cut and in their own juice; tomato paste will not work here. (I take tomatoes from a can, because it is impossible to find good quality juicy tomatoes in autumn and winter.) Drain the juice from the beans (we don’t need it) and add the legumes to the meat, then add the tomatoes, mix and simmer under the lid for 10-15 minutes.
- Peel the garlic, crush it with the flat side of a knife blade and chop finely. Add to chili and simmer for another 5 minutes.
- Now that the dish is ready, all that remains is to taste it and add salt if necessary. Note that we did not add salt during the process because the beans already have salt in them. You can add black pepper to taste.
- To serve, add a tablespoon of sour cream and a little cilantro to each plate.
