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Chili con carne minced meat as a second course

Chili con Carne with Ground Beef (Main Course)

A fiery recipe straight from the Mexican machos! Chili con carne is Spanish for "chili with meat." It's the spicy dish of true Mexican machos and rugged Texas cowboys, made from beef and hot peppers. Beef is the meat of choice — finely chopped or ground. Adjust the amount of hot pepper to taste; some go up to 8 peppers per 1 kg (about 2 lb) of meat. Here's the thing: the more peppers you chop, the hotter and more fiery the chili gets. So in this recipe we'll chop 2 peppers and drop in one whole, just for aroma. The rest of the ingredients go in according to taste: tomatoes, beans, onion, garlic, and spices. Adding beans makes it the "Mexican" version — rugged cowboys preferred their chili without them. For an extra kick, some cooks stir in a little honey or cocoa (chocolate) at the end. Finished chili is eaten on its own like a stew, or over rice.

Маслова Татьяна

Recipe author

Chili con carne minced meat as a second course

Composition / ingredients

Servings:

Ground beef

700

Red kidney beans

Hot chile peppers

Onion

Garlic

Tomatoes

300

Tomato sauce

200

Ground hot pepper

Turmeric

Salt

Vegetable oil

Dark chocolate

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 53 % 16 g

Carbohydrates 23 % 7 g

207 kcal

GI: 63 / 38 / 0

Cooking method

Step 1:

For this recipe we use ground beef and dried beans, a package of frozen tomatoes, dark chocolate (70%), peppers, and spices.
Step 2:

Prep the beans ahead of time. Rinse a cup of dried beans, soak them in cold water for 6 hours, and boil.
Step 3:

Prep the vegetables. Remove the seeds and stems from the peppers.
Step 4:

Cut the onion. You can dice it fine, but I prefer to cut it pole-to-pole into wedges, which keeps it juicier.
Step 5:

Sauté the onion in vegetable oil.
Step 6:

Press the garlic cloves through a garlic press, or just chop them fine.
Step 7:

Cut the peppers into thin strips.
Step 8:

Add the garlic, peppers, and spices (turmeric and ground pepper) to the browned onion. Sauté for 2–3 minutes.
Step 9:

Now for the meat. Pour vegetable oil into a high-sided skillet (corn oil is ideal if you have it), add the ground beef, and brown for about 15 minutes.
Step 10:

Add the spice, onion, and pepper mixture.
Step 11:

By now the tomatoes have thawed.
Step 12:

Add the tomatoes.
Step 13:

Pour in no more than a cup of water (or broth).
Step 14:

Season with salt. Cover and simmer for about 40 minutes over very low heat. If you used chopped meat instead of ground, increase the simmering time to 1.5 hours.
Step 15:

Near the end of cooking, stir in the boiled beans.
Step 16:

Add a cup of tomato sauce and the whole pepper, and simmer another 10–15 minutes.
Step 17:

Just before turning off the heat, a few minutes before it's done, add a touch of passion to the dish — a small piece of dark chocolate. Let it melt and breathe in the remarkable aroma.
Step 18:

Sprinkle with fresh herbs: parsley, cilantro, or basil.