Chili con carne
6 servings
180 minutes
Chili con carne is a vibrant and rich dish of Mexican cuisine that embodies the passion and fire of local traditions. Its history begins in the southern states of America where cowboys prepared a hearty meat stew seasoned with spices and chili peppers. The thick, spicy sauce permeates tender pieces of beef while chorizo adds a spicy smoky note. Beans create a velvety texture and the harmony of spices—oregano, cumin, and cinnamon—fills the dish with warmth and depth of flavor. Chili con carne is served with rice, fresh vegetables, and sour cream, creating a perfect balance of spicy, sweet, and tender. It is not just food but a true gastronomic journey to the heart of Mexico.
1
Cut a piece of beef into four parts. Blend onion and garlic into a paste using a blender or food processor.
- Beef: 1 kg
- Onion: 3 heads
- Garlic: 4 cloves
2
In a deep pot with a thick bottom, heat olive oil, fry the meat on all sides until browned, and transfer to a plate.
- Olive oil: 50 ml
- Beef: 1 kg
3
In the same pot, fry diced chorizo sausage, add the onion and garlic mash, all spices and herbs, finely chopped chili, tomatoes with juice, balsamic, sugar, and ketchup, and season with a little salt and pepper.
- Chorizo: 300 g
- Onion: 3 heads
- Garlic: 4 cloves
- Chili pepper: 3 pieces
- Canned tomatoes: 2 jars
- Balsamic vinegar: 50 ml
- Brown sugar: 3 tablespoons
- Ketchup: 2 tablespoons
- Oregano: 1 teaspoon
- Cumin: 2 teaspoons
- Cinnamon sticks: 1 piece
- Cloves: 1 teaspoon
- Bay leaf: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Ground allspice: 1 teaspoon
4
Simmer for five minutes on low heat, then add half a liter of water, return the meat to the pot, cover it, and cook for another two hours.
- Beef: 1 kg
5
You can put the pot in the oven and bake at 180 degrees for the same two hours. This will make the meat even more tender: the heat in the oven distributes more evenly than on the stove. Just cover the pot with foil, remembering to make a few holes for steam to escape.
6
After two hours, add canned beans and simmer for another half an hour to an hour, then remove the pot from the heat, break the meat into pieces, and serve — with plain rice, for example, a salad of radish, onion, and cilantro, with sour cream, grated cheese, or tomatoes with onions. Or you can just use what you have and even do without rice.
- Beans (broad beans): 2 jars
