Introduction
Chili con carne, “chili with meat”, is a spicy stew of beef, chilies and spices, here with tomatoes and beans. It is made in large pots for parties, game nights and cold weekends, and it tastes even better the next day. Serve it with rice, tortilla chips, baked potatoes or cornbread.
It comes from Texas. In the late 19th century, the “chili queens” of San Antonio sold bowls of it from stalls in the city’s squares, and by the 20th century it had spread across the United States. In Texas, the purists’ chili has no beans and no tomatoes; most home cooks elsewhere add both. A vegetarian version, chili sin carne, is on this site too.
Ingredients
- 2 tablespoons vegetable oil
- 500 g beef mince
- 2 onions, chopped
- 1 red pepper, chopped
- 3 garlic cloves, chopped
- 2 teaspoons ground cumin
- 2 teaspoons mild chili powder, plus hot chili to taste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 cans of chopped tomatoes (2 × 400 g)
- 2 cans of kidney beans (2 × 400 g), drained
- salt and black pepper
- to serve: rice, sour cream, lime, coriander
Tools
- A large heavy pot
- A wooden spoon
Preparation
- Heat the oil in the pot over a high heat. Brown the beef in two batches, about 5 minutes each, breaking it up. Set it aside.
- Lower the heat to medium. Cook the onions and pepper in the fat for 8 minutes, until soft. Add the garlic and spices and stir for one minute.
- Return the beef to the pot with the tomatoes and 200 ml of water. Season with salt and bring to a simmer.
- Partly cover and cook on a low heat for one hour, stirring now and then.
- Add the beans and cook for 20 more minutes, uncovered, until thick. Taste for salt and heat.
- Serve with rice and toppings.