Chili con carne - a classic photo recipe for making Mexican soup. Mexican Recipe by Jamie Oliver

Super spicy hot dish that will warm you better than a woolen blanket

“Chili con carne” or simply “Chili” is one of the most famous dishes of Mexican and American cuisines. Ease of preparation and excellent taste - that's 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 they were briquettes of beef dried with chili and salt. They served as fast food rations. It is enough to throw it into a cauldron of water and in 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 was replenished with beans, tomatoes, onions, garlic and other vegetables and spices. Some chefs even threw bittersweet chocolate bars.

Chili con carne began to conquer America in 1904. Then in the state of Texas, the so-called “Chile” or, literally from English, “chili cabinets” opened everywhere. The establishments served one dish, the recipe of which was kept in the strictest confidence. Gradually, this kind of restaurants 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 Texas dish.

Chile recipes

As for chili recipes, there are two main ones. And of course, the adherents of each of the cooking methods are divided into camps and endlessly argue among themselves who is right.

The first is as close to the original as possible. The recipe includes beef (sometimes a mixture of ground beef and ground turkey in equal proportions), salt and chili peppers. It is traditionally served with white rice as a side dish.

And the second is a Chili con carne recipe with ripe tomatoes, onions, garlic, various types of legumes and additional spices in the form of cumin and oregano (marjoram). This chili has a consistency similar to a thick stew or soup. The dish is completely independent. It can even be eaten without a side dish. Served hot with sour cream and fresh herbs. And some experts even advise not to eat it immediately, but to let it brew overnight.

One of my American acquaintances, an ardent fan of the dish, shared with me his chili recipe. As he claims, "honed to perfection." He said Americans eat it with honey and peanut butter sandwiches or cinnamon rolls. To be honest, I haven’t tried eating with a sandwich, but the recipe is excellent, it turns out incredibly tasty.

Training: 15 minutes
Cooking time: 60 minutes
Servings:

By 14.04.2018

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 to serve
- a little to serve

Step-by-step instruction

Peel the onion, cut into cubes. Remove seeds from bell pepper and cut into cubes.
Separately, I will say about chili peppers. If you like spicy and very spicy, you can cut each peppercorn in half without removing the seeds, or put it in whole. The number of peppers is also determined by yourself to taste. We have enough 1 pepper for the whole dish, as you decide for yourself.
Put a heavy-bottomed pot or saucepan on the fire, pour in vegetable oil and fry the onion properly. Reduce heat to medium and sauté onion, stirring occasionally, until golden brown. Do not cover with a lid!
Add minced meat and fry with onions until minced meat loses its red color. Again, do not cover with a lid so that excess moisture evaporates.
Send zira, marjoram, Bulgarian and chili peppers to the finished minced meat. Now, finally, you can reduce the heat to a minimum, cover with a lid and let the dish stew properly for 30-35 minutes. Until then, you can rest.
Well, our half hour has passed and it's time to continue! Open jars of beans and tomatoes. (I take white and red canned beans, you can also take black if you can find.) Tomatoes should be peeled, chopped and in their own juice, tomato paste will not work here. (I take tomatoes from a jar, because it’s impossible to find good quality juicy tomatoes in autumn and winter.) Drain the juice from the beans (we don’t need it) and add legumes to the meat, then send the tomatoes, mix and simmer under the lid for 10-15 minutes.
Peel the garlic, crush with the flat side of a knife blade and finely chop. Add to chile and simmer for 5 more minutes.
Now that the dish is ready, it remains only to taste and add salt if necessary. Notice we didn't add salt in the process because the beans already have salt in them. You can add black pepper to taste.
For serving, add a tablespoon of sour cream and a little cilantro to each plate.

Description

Chile con carne- this is not just a traditional Mexican dish, but, one might say, a "calling card" of Mexican cuisine. The name translates as “meat with chili peppers”, which accurately reflects the main composition of the delicacy, which, in addition to the declared products, also includes certain spices, the set of which varies from region to region.

Despite the fact that Mexico is quite far from us, you can easily cook 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 used in chili con carne most often), 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 a Mexican tortilla (can be replaced with pita bread or pita), boiled rice and / or chips. It turns out a tasty and satisfying second course, which you can start cooking 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

We prepare and lay out all the ingredients on the table.

Chop 2 onions and 3 garlic cloves. Wash two red bell peppers, clean them from seeds and cut into small cubes, and two chili pods into thin half-rings.

Finely chop a pound of beef (you can scroll through a meat grinder with a large-mesh grinding grate).

Half a kilo of tomatoes, fresh or canned, also cut into small cubes.

Heat the vegetable oil in a frying pan and fry the chopped garlic and onion in it until transparent.

Then pour 1.5 tsp. zira (cumin).

Now put the crushed / crushed chili pepper to taste ( be careful, because its amount directly affects the spiciness of chili con carn e).

Fry everything together for about a minute, stirring constantly.

After that, lay out the chopped beef, and after 10 minutes of frying it, add chopped chili and sweet pepper.

Tomatoes are next.

Then pour about a liter of boiling water, bring the dish to a boil again, and then reduce the heat.

Lastly, in chili con carne, add 500 g of red beans and salt to taste, after which the dish is left to simmer with the lid closed for 40 minutes to an hour. However, if your beans are not raw, but canned, it will be enough just to bring the dish to a boil again, and then remove it from the stove.

At the end, sprinkle chili con carne with chopped cilantro or parsley, but you can not do this.

We serve a wonderful Mexican dish to the table with boiled rice, thin flatbread and chips. If you like, you can also put a spoonful of sour cream in chile con carne and sprinkle everything with grated cheese.

Enjoy your meal!

Chili con carne is one of the most famous dishes in Mexican and Texan cuisine, and this tells us that the dish will no doubt be spicy. Literally translated, it means “pepper with meat”. It is no secret that the main ingredients in this dish are hot chili peppers, to which meat and red beans are added. A variety of vegetables and spices make the taste more intense and unforgettable! In general, we will not talk much, but right now we will start preparing this delicious dish!

You can also watch the video recipe for making Chili Con Carne at the bottom of the page.

Ingredients you will need to make Chili Con Carne:

Beef - 500 grams
Canned red beans - 400 grams
Hot chili pepper - 3 pcs.
Hard cheese - 200 grams
Tomato juice - 2 cups
Onion - 3 pcs.
Garlic - 1 head
Parsley - 1 bunch

Spices:

Salt
Ground black pepper
Paprika
Coriander

Refined sunflower oil

The amount of ingredients is calculated on the volume of a five-liter cauldron.

Well, let's start cooking!

Cut the meat into small pieces

Cut the onion into cubes

Pour refined sunflower oil into a heated cauldron.
Next in hot oil, add pre-chopped onion and lightly fry.

Add previously prepared meat. Fry with onion over medium heat for about 10-15 minutes.

Add spices: onea tablespoon of paprika and1/2 tablespoon ground black pepper.

Pour two glasses of tomato juice and mix.

While the contents of the cauldron are stewing, cut the hot chili pepper into thin rings

Finely chop the garlic.

After 15 minutes, when the contents of the cauldron have acquired a thicker consistency, add canned red beans.

Immediately add hot chili pepper and garlic.

Add half a tablespoon of coriander and do not forget to mix the contents of the cauldron.

Let simmer for 10 min.

Add about 200 ml to well-stewed ingredients. water.

When the dish boils, add salt: approximately one tablespoon without a slide per volume of a five-liter cauldron and mix.

Now it remains for us to cook the chili con carne until fully cooked, about 20 - 30 minutes.
After this time, I recommend that you taste the dish for salt.While the chili con carne is cooking, chop the herbs.Grate hard cheese on a fine grater.

Finally, our dish is ready!
Pour chili con carne into a plate, sprinkle cheese on top and garnish with herbs.
Enjoy your meal!

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Mexico is a country of culinary exotics. Chili con carne, the recipe of which is well known to every self-respecting housewife, is translated from Spanish as “chili with meat”.

This is a traditional dish for Texas and Mexico.

Stew or soup? Chile con carne!

This dish is a cross between a fragrant, very rich and thick stew or goulash. The main ingredients are minced beef (minced or cut into small pieces) and hot peppers. All other components vary greatly depending on the region and the preferences of the cook. But there are a number of foods 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 mandatory ingredient) and beans (usually red or spotted). There is an opinion that the Texas variety of chili con carne (the recipe is very popular in this state) is cooked without beans.

Some cooks use unsweetened cocoa in small amounts 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, put cumin, oregano, and coriander. In general, all those seasonings that can improve the taste of good meat. This dish is served with sour cream or grated cheese. I must say that, despite the spiciness, this soup has a very harmonious taste.

Chile con carne. Recipe

Beans for this dish can be taken canned, or you can dry, which must be boiled in advance.

This is about one jar for a large pot. Or a glass of dried beans. You will also need seventy grams of hard cheese. And all the spices listed above. Chili powder can be replaced with red ground 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 number of tomatoes, a couple of tablespoons of tomato paste.

Grind tomatoes in a blender. In olive oil, fry the beef first, cut into larger pieces. Chop the onion and garlic. Now add them to roast beef. Then put minced meat or finely chopped meat. Add red pepper. Fry until the largest piece of meat on the cut is evenly browned. Now put tomatoes and tomato paste, oregano, salt in the pan. Pour in some water and simmer under a closed lid over high heat. Briefly dip the bay leaf into the pan. It must be taken out so that there is no bitterness. To achieve full readiness, the dish needs to be stewed for about twenty minutes. At the end, add the beans, wait until it warms up, and serve. Sprinkle with grated cheese on each serving. The question arises: "Is it possible to cook a vegetarian version of chili con carne?" Yes, with the addition of soy meat or tofu. But in this case, the dish will be called chili sin carne (chili without meat).

Chili con carne, like any other national dish, has many variations. There is a vegetarian or meat chili, with the addition of coffee, cinnamon or dark chocolate, seasoned with grated cheese and sour cream. Our chili con carne recipe is classic - with beef, red beans, hot chili peppers and tomatoes.

Preparing chili is simple, but takes time. All the ingredients need to be stewed for several hours in one pan, then the sauce will be thick and rich. The longer the ingredients languish, the tastier the result. It is advisable to cook the day before serving, so that the chili is well infused, its taste will only benefit from this.

Total cooking time: 3 hours
Cooking time: 2 hours
Yield: 6 servings

Ingredients

beef (pulp, neck, shoulder) - 500 g
red beans canned or boiled - 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 - to taste
ground zira (cumin) - 0.5 tsp.
ground sweet paprika - 1-2 tsp
cilantro - a small bunch

Cooking

Beans can be used 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 all night, drained the liquid in the morning, poured clean water and boiled until almost cooked without adding salt. She threw the beans into a colander, saved the broth. The grains should become soft, but not too soft.

Beef (flesh from any cut is suitable, not too fatty) must be washed, cleaned of films and tendons, and then cut into very small pieces. You can skip the meat through a meat grinder. I recommend refusing store minced meat, as a rule, it contains too much fat, so it is better to cook it yourself.

I peeled the onion and garlic and then finely chopped with a knife. I love the combination of celery and beef, so I added one diced stalk. If you don't like it, you can remove it from the list of ingredients. We also need sweet and hot peppers, de-seeded and cut into bean-sized pieces. You can adjust the amount of chili to taste, but remember that Mexican cuisine is spicy.

When all the ingredients are prepared, you can start cooking. It is best to stew beef with vegetables in a wide saucepan with a thick bottom or in a large frying pan. I heated the vegetable oil in a saucepan and sautéed the onion and garlic over medium heat, stirring occasionally, until soft, about 5 minutes.

I added a little hot ground red pepper and zira ground in a mortar (the second name is cumin, not to be confused with cumin!). I warmed up for less than a minute, stirring constantly so that the spices better reveal their wonderful aroma.

Next, she sent chopped beef to the pan. Fry for 10 minutes over medium heat, stirring occasionally. The beef should brown. If you do not use minced meat, but minced meat, then crush it with a fork, then lumps will not form, the meat will fry evenly and turn out to be crumbly.

I added tomatoes - fresh ones are suitable (scald with boiling water and peeled, cut into small pieces) or canned tomatoes in their own juice (mash with a fork). For a richer flavor, I also added a tablespoon of concentrated tomato paste. I fried everything together for a couple of minutes.

Pour boiling water - the liquid should completely cover the contents of the pan. Simmer over low heat for 1 hour, stirring occasionally to prevent burning.

An hour later, I added boiled beans to the pan, topped up the broth (which remained after cooking the legumes), salted and peppered to taste. I seasoned the dish with ground sweet paprika - it gives a beautiful red color and a richer taste (2 teaspoons are enough). And continued to simmer on low heat for another 30-40 minutes. During this time, the beans should reach full readiness, become soft. If you use canned beans, then it will cook for about 10 minutes. You can also pour the tomato sauce from the jar into the pan. The fire should be weak, put out under the lid. Be sure to adjust the degree of spiciness, add more chili if you want the dish to be super spicy.

When the chili con carne is ready, let it brew under the lid for at least half an hour. After that, sprinkle with cilantro and serve. You can serve with a side dish or just like that, with pita bread. If the dish turned out to be too “fiery”, then you can add grated cheese or a spoonful of sour cream, they will neutralize the spiciness. Fans of experiments can try a combination of chili with a dark chocolate cube.