Chili with meat
12 servings
90 minutes
Chili con carne is an iconic dish of Mexican cuisine that embodies the fiery energy of peppers and the rich aroma of spices. Its roots go deep into history: it started as a simple cowboy stew and later became a symbol of gastronomic passion. The taste of chili con carne is rich and spicy, with smoky notes of dried pepper, the tenderness of beef and pork enhanced by oregano and cumin. This dish is perfect for leisurely evenings when you want to warm up and enjoy a wealth of flavors. It can be served with warm tortillas or fresh bread, and an extra amount of pepper can make it truly fiery.
1
Place the dried peppers in a bowl and cover with boiling water. Let sit for 30 minutes. Then remove the seeds, place the peppers in a blender with the water, and puree. Set aside.
- Dried chili pepper: 12 pieces
- Beef stock: 1 glass
2
In a pan over high heat, heat the fat. Then add diced meat and fry for about 12 minutes, stirring. Push the meat aside so that the center of the pan is empty.
- Salo (cured pork fat): 30 g
- Beef chuck (shoulder): 500 g
- Boneless pork shoulder: 500 g
3
Place finely chopped onion and garlic in the center. Cook for about 2 minutes, then add chili and broth, bringing it to a boil.
- Onion: 1 head
- Garlic: 5 clove
- Beef stock: 1 glass
4
Reduce the heat and cook on low for about 1 hour. Don't forget to stir. Add salt and pepper. Serve on plates. Enjoy your meal!
- Salt: to taste
- Ground black pepper: to taste