Mexican recipes
Authentic Texas chili con carne
Ingredients
- 3 lb beef shoulder (chuck or round steak, trimmed off fat and then ground or cut into 1/2 inch cubes) 1.36 kg beef shoulder (chuck or round steak, trimmed off fat and then ground or cut into 1/2 inch cubes)
- 2 to 3 strips of bacon 2 to 3 strips of bacon
- 1–3 tbsp dried chili pepper flakes (adjust quantity to desired heat level) 15–44 ml dried chili pepper flakes (adjust quantity to desired heat level)
- 3 cup water 720 ml water
- 1 tbsp dried oregano 15 ml dried oregano
- 1 tbsp cumin seeds (crushed) 15 ml cumin seeds (crushed)
- 2 tsp salt 9.9 ml salt
- 1–2 tsp cayenne pepper 4.9–9.9 ml cayenne pepper
- 2 clove garlic (crushed) 2 clove garlic (crushed)
- 2 tbsp corn flour (use masa harina if possible) 30 ml corn flour (use masa harina if possible)
Method
Add the dried chili pepper flakes and cook for 1 - 2 minutes, then add the 3 cups of water and bring to a boil over high heat. Reduce the heat to a slow simmer, cover and cook for 30 minutes.
Add the oregano, cumin seeds, salt, cayenne pepper and garlic, cover again and simmer for 45 minutes more. Uncover and stir in the corn flour or masa harina. Stir well until the corn flour is well combined with the rest of the ingredients. Cover, reduce heat to very low and cook for 30 minutes more, stirring occasionally. If the mixture is too thick, add small amounts of hot water and stir.
Serve with fresh coriander leaves and sour cream.
Comments (12)
Nice,but not as good as mine!!!
Substitute beef broth for the water and you'll be glad...
I think the word authentic should only be credited to MEXICO, where chile con carne originates & where there are hundreds of variations are made, 32 states different styles. And yes there are many variations in the US, but it's just a style, not authentic. Give credit to where something originates. Oh ya a tortilla is not a wrap...
Cheer up man. Nobody claims that chile con carne is American. Why don't you post a comment on the recipe instead of nagging about a word in the recipe title?
Learn some history - chili con carne IS an American dish which was originally made in Texas, NOT Mexico ;)
Man, really want to know how can you be that smart, lol...great read, thanks.
Actually the actual origin of chili con carne remains unclear. Some say Texas, others say Northern Mexico. What IS clear is that there is an original Mexican dish called Chile Colorado that has been in Mexico cooked for hundreds of years that seems to be the progenitor for what is known in Texas and the rest of the US today as chili con carne.
Just to let yall know. Chili con Carne is actually the official dish of Texas. So Im pretty sure that if we like it enough to claim it, that it can be Authentic Texas Chili
Chili is not Mexican. It has it's origins in San Antonio Texas. Of course there are Mexican influences, but the complete dish is just not Mexican.
Actually, many of you are wrong about the origins of not only chili, but the fact that Texas WAS a part of Mexico just like many other US states were before the Guadalupe Peace Treaty was violated. So in essence, yes, the chili is from Mexico, and not Texas as some have stated. <br /><br />At any rate, the chili recipe itself is about an 8 on a scale of 1-10.
Thank you very much!
Please people it's a recipe! Does everything have to be a controversy?
Log in or join for free to leave a comment.