Classic Chili Con Carne
4 servings
70 minutes
Chili con carne is a legendary dish of Mexican cuisine that combines the rich flavor of meat, the spiciness of chili peppers, and the tender texture of beans. Its history begins in the southwestern states of the USA, where it became a favorite among cowboys and travelers. The sautéed meat, aromatic spices, and spicy chili puree give the dish richness, while the addition of beans makes it hearty and harmonious. Chili con carne pairs perfectly with corn tortillas, fresh vegetables, or rice. This spicy Mexican delicacy warms you up and provides a sense of comfort while remaining a classic among lovers of bold flavors.
1
Place dried chilis in a bowl and cover with 4 cups of water. Let it sit for thirty minutes. Then remove from the liquid, dry, and remove seeds and stems. Put the chilis in a blender, add the soaking water, and blend into a smooth puree. Set aside.
- Dried chili pepper: 12 pieces
- Beef stock: 1.5 glass
2
In a dry skillet, sauté bacon slices over medium heat to render the fat. Measure 2 tablespoons of fat, pour it into a saucepan, and heat over medium heat. Add all the meat, cut into 1 cm cubes. Sauté, stirring constantly, until browned for twelve minutes. Push the meat to the sides of the saucepan, add minced garlic and onion to the center, and sauté until soft for two minutes. Add oregano, cumin, and flour, mix well, and cook for about two minutes.
- Bacon: 50 g
- Beef: 450 g
- Pork: 450 g
- Garlic: 5 clove
- Onion: 1 head
- Dried oregano: 1 tablespoon
- Ground cumin: 1 tablespoon
- Wheat flour: 1 tablespoon
3
Pour in the chili puree and broth, reduce the heat to medium and cook covered, stirring occasionally, for about an hour until the meat is tender. Drain the canned beans in a colander to let the juice drain. Add them to the saucepan, mix and cook for another four to five minutes. Season with salt and pepper.
- Beef stock: 1.5 glass
- Canned red kidney beans: 800 g
- Coarse salt: to taste
- Ground black pepper: to taste
