Chili con carne with tortillas
4 servings
30 minutes
Chili con carne with tortillas is a vibrant dish from Mexican cuisine that combines rich meat flavor with spicy seasonings and the tender texture of beans. Its roots trace back to Texas, where it became part of local cuisine in the 19th century. The dish's flavor is deep and spicy, with subtle smoky notes from the blend of paprika, cumin, and chili. It is cooked slowly to allow the ingredients to fully develop their flavors. Chili con carne is perfect for cozy dinners, warming with its rich taste. It is served with soft tortillas and refreshing guacamole, creating a harmonious balance between spiciness and softness. This dish brings families and friends together, filling the table with warmth and aromas from distant Mexico.
1
Heat a small skillet over medium heat and sauté cumin, spices, ground chili, and paprika for 1 minute. Transfer to a plate.
- Ground caraway: 2 teaspoons
- Spices: 0.5 teaspoon
- Chili powder: 2 teaspoons
- Paprika: 1 teaspoon
2
Heat oil in a large skillet over medium heat and sauté finely chopped onion for 2-3 minutes until soft. Add minced garlic and chopped chili, and sauté for another minute. Add the meat and fry on high heat for 4-5 minutes until golden, breaking up clumps.
- Vegetable oil: 1 tablespoon
- Onion: 1 head
- Garlic: 2 cloves
- Red chili pepper: 2 pieces
- Ground beef: 500 g
3
Add tomatoes, tomato paste, beans, broth, oregano, sugar, and spices. Reduce heat and simmer, stirring, for 1 hour. Season with salt and serve with tortillas and guacamole.
- Canned tomatoes: 400 g
- Tomato paste: 2 tablespoons
- Canned red kidney beans: 425 g
- Beef stock: 250 ml
- Oregano: 1 tablespoon
- Sugar: 1 teaspoon
- Spices: 0.5 teaspoon
- Tortillas: 4 pieces
- Guacamole: to taste
