Mexican recipes
Chili con carne
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160 min
Serves 4
Mexican
Ingredients
- 4 tbsp olive oil 59 ml olive oil
- 1 lb ground beef 455 g ground beef
- 1 large onion, finely shopped 1 large onion, finely shopped
- 2 garlic cloves, finely chopped 2 garlic cloves, finely chopped
- 1/2 tsp cumin powder 2.5 ml cumin powder
- 1 tsp paprica powder 4.9 ml paprica powder
- 1/2 tsp oregano powder (or 1 tsp fresh oregano) 2.5 ml oregano powder (or 1 tsp fresh oregano)
- 1 red fresh chili, chopped (1 - 2 tsp or dried chili flakes) 1 red fresh chili, chopped (1 - 2 tsp or dried chili flakes)
- 1/2 stick cinnamon 0.5 stick cinnamon
- 1/2 cup red wine 120 ml red wine
- 1 tbsp Worcestershire sauce (optional) 15 ml Worcestershire sauce (optional)
- 1 can whole tomatoes (chopped, with the juice) 1 can whole tomatoes (chopped, with the juice)
- 1 1/2 cup red kidney beans 360 ml red kidney beans
- 1 tsp salt (or to taste) 4.9 ml salt (or to taste)
- Black pepper to taste Black pepper to taste
Method
In a heavy skillet or frying pan over medium to high heat add 2 Tbsp of olive oil and bring to a heat. Add the minced beef and cook for 3-5 minutes, stirring often until brown on all sides. Remove the minced beef from the skillet and set aside.
Add 2 more Tbsp of olive oil in the pan and saute the onion and garlic (add the onion first, cook for a while, then add the garlic).
Add the browned minced beef, the cumin, paprica, oregano, chili, cinnamon stick and cook, stirring constantly, for 1 to 2 minutes.
Add the Worcestershire sauce (if using), the chopped tomatoes and red wine, stir and bring to a boil. Reduce the heat, cover and simmer for an hour.
Uncover and add the red kidney beans. Taste and season with salt and black pepper to taste. Cover again, this time leaving a crack for the steam to escape and cook for 45 minutes to 1 hour more. If the chili becomes too dry at any time, add water. If it is too runny, uncover and cook over medium heat for a few minutes, stirring often, until you get the desired consistency.
Serve the chili with rice or corn tortilla chips.
For a great appetizer, lay corn tortilla chips on a plate, spoon chili con carne over them, top with grated cheese and heat in the microwave or oven until the cheese is melted and the tortilla chips become soft.
Add 2 more Tbsp of olive oil in the pan and saute the onion and garlic (add the onion first, cook for a while, then add the garlic).
Add the browned minced beef, the cumin, paprica, oregano, chili, cinnamon stick and cook, stirring constantly, for 1 to 2 minutes.
Add the Worcestershire sauce (if using), the chopped tomatoes and red wine, stir and bring to a boil. Reduce the heat, cover and simmer for an hour.
Uncover and add the red kidney beans. Taste and season with salt and black pepper to taste. Cover again, this time leaving a crack for the steam to escape and cook for 45 minutes to 1 hour more. If the chili becomes too dry at any time, add water. If it is too runny, uncover and cook over medium heat for a few minutes, stirring often, until you get the desired consistency.
Serve the chili with rice or corn tortilla chips.
For a great appetizer, lay corn tortilla chips on a plate, spoon chili con carne over them, top with grated cheese and heat in the microwave or oven until the cheese is melted and the tortilla chips become soft.
Cook's notes
You can adjust how hot the chili con carne is by adjusting the quantity of chili used in the recipe.
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