Chili con carne is an iconic Tex-Mex dish that has won over palates all over the world. Its origin dates back to the 19th century in Texas, United States, where cowboys and Mexican settlers mixed local ingredients with Spanish and Native American culinary techniques. In different Latin American countries, this stew is known by similar names, though with regional variations, such as "chile con carne" in Mexico or simply "chili" in some regions. Its essence combines meat, chilies, spices, and beans, creating a robust and comforting flavor that represents the cultural and gastronomic fusion of North American and Latino cuisine.
Number one chili with beans
How to prepare number one chili con carne with beans
In a large skillet over medium heat, heat the oil.
Add the onions and cook, stirring occasionally, until tender, approximately 20 minutes.
Meanwhile, in a heavy 4 to 5-quart saucepan or Dutch oven over medium heat, combine the beef and pork.
Season with salt and cook, stirring frequently, until the meat loses all its pink color and is evenly crumbled, approximately 20 minutes.
Scrape the onions into the pot with the meats.
Add chili powder, cumin, oregano, cocoa, cinnamon, and cayenne pepper.
Cook, stirring, for 5 minutes.
Incorporate the tomato juice and beef broth.
Bring to a boil, then reduce the heat and let it simmer, uncovered, for 1 hour.
Taste, adjust the seasoning, and simmer for another 30 minutes or until the chili has the desired consistency.
Add the garlic.
To thicken the chili further or to bind the surface fats, add the optional corn flour.
Incorporate the beans and simmer for 5 more minutes.
Ingredients (16)
- Olive Oil
- Yellow Onions
- Beef
- Pork
- Salt
- Chili Powder
- Cumin
- Oregano
- Unsweetened Cocoa
- Cinnamon
- Cayenne Pepper
- Tomato Juice
- Beef Broth
- Garlic Cloves
- Cornmeal
- Red Beans
Instructions (35 steps)
- 1 In a large skillet over medium heat
- 2 heat the oil
- 3 add the onions and cook
- 4 stirring occasionally
- 5 until tender
- 6 about 20 minutes
- 7 meanwhile
- 8 in a 4 to 5-quart heavy pot or Dutch oven over medium heat
- 9 combine the beef and pork
- 10 season with salt and cook
- 11 stirring frequently
- 12 until the meat loses all its pink color and is evenly crumbled
- 13 about 20 minutes
- 14 scrape the onions into the pot with the meats
- 15 add chili powder
- 16 cumin
- 17 oregano
- 18 cocoa
- 19 cinnamon
- 20 and cayenne pepper
- 21 cook
- 22 stirring
- 23 for 5 minutes
- 24 incorporate the tomato juice and beef broth
- 25 bring to a boil
- 26 then reduce the heat and let it simmer
- 27 uncovered
- 28 for 1 hour
- 29 taste
- 30 adjust the seasoning
- 31 and simmer for another 30 minutes or until the chili reaches the desired consistency
- 32 add the garlic
- 33 to thicken the chili further or to bind the surface fats
- 34 add the optional cornmeal
- 35 incorporate the beans and simmer for 5 more minutes
Nutritional Information
Calories:
1628 kcal
Protein:
0g
Carbohydrates:
256g
Fat:
204g
Azúcar:
0g
Sodio:
134mg