Chili con carne: history and origin
Chili con carne is an emblematic dish of Tex-Mex cuisine, with its origin in the southern United States, particularly in Texas. It is believed to have been created in the 19th century by cowboys and settlers who mixed local ingredients with Mexican spices to obtain a nutritious and intensely flavorful meal. This dish is known for combining meat, chilies, and different types of tomatoes, resulting in a spicy and hearty stew.
In Latin America, chili con carne can be found under different names and variants. In Mexico, although it is not traditionally called "chili con carne," there are similar dishes such as picadillo or ground meat with chili. In countries like Argentina and Colombia, a similar version is sometimes prepared, simply known as "carne con chile" or "spicy stew." Even so, the essence of chili con carne has become popular throughout Latin America thanks to the influence of Tex-Mex cuisine and American culture.
This dish is usually served with sides such as rice, tortillas, bread, or beans, and is recognized worldwide for its deep flavor, rich texture, and versatility to adapt to different tastes and regions.
How to prepare Jay Pennington's chili con carne is simply good.
Jay Pennington's chili con carne is a rich and well-balanced recipe that highlights the flavor of beef combined with a perfect blend of spices and fresh vegetables. The preparation requires patience to obtain a thick and flavorful stew that can be enjoyed throughout the day.
Ingredients:
Oil, Garlic Cloves, Onions, Chili Powder, Green Bell Peppers, Jalapeño Pepper, Celery, Beef, Salt, Tomato Paste, Oregano, Tomatoes, Garlic Salt, Tomato Sauce, Pepper, Chili Sauce.
Steps to prepare the chili:
Lightly cover the bottom of a heavy 2-gallon pot with oil.
Sauté onions, green bell peppers, and celery for 10 minutes.
Add meat and cook for 10 minutes or until browned.
Incorporate tomato paste, stewed tomatoes, and tomato sauce.
Add chopped garlic, chili powder, salt, a pinch of oregano, chili sauce, and jalapeño.
Cook for 30 minutes, season to taste with garlic salt and pepper, then simmer for 2 hours and 30 minutes.
Stir every 10-15 minutes to prevent sticking and ensure even cooking.
