Mexican recipes
Chasen's famous chili con carne with canned red kidney beans
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220 min
Serves 8
Ingredients
- 2 tbsp vegetable oil 30 ml vegetable oil
- 1 large green bell pepper, chopped 1 large green bell pepper, chopped
- 3 cup onions (coarsely chopped) 720 ml onions (coarsely chopped)
- 2 clove garlic (crushed) 2 clove garlic (crushed)
- 1/2 cup parsley (chopped) 120 ml parsley (chopped)
- 1/2 cup butter 120 ml butter
- 2 lb beef chuck (trimmed of fat and coarsely chopped) 905 g beef chuck (trimmed of fat and coarsely chopped)
- 1 lb pork shoulder (trimmed of fat and coarsely chopped) 455 g pork shoulder (trimmed of fat and coarsely chopped)
- 1/3 cup Gebhardt's chili powder (substitute with 1 Tbsp hot chili powder) 80 ml Gebhardt's chili powder (substitute with 1 Tbsp hot chili powder)
- 1 1/2 tsp ground cumin or crushed cumin seeds 7.4 ml ground cumin or crushed cumin seeds
- 1 1/2 tsp black pepper 7.4 ml black pepper
- 1 tbsp salt 15 ml salt
- 2 can red kidney beans (28 ounce; rinsed in cold water and drained) 2 can red kidney beans (28 ounce; rinsed in cold water and drained)
- 1 28 ounce can diced tomatoes in juice 1 28 ounce can diced tomatoes in juice
Method
In a large skillet or saucepan over medium to high heat add the oil and bell pepper and saute for about 5 minutes. Add the chopped onion and cook, stirring frequently, until tender and translucent. Add the garlic and parsley and cook for 1 minute more. Add the tomatoes and simmer for 5 minutes.
Using the same skillet, melt the butter and saute the beef and pork meat until browned. Drain and add to the tomato mixture together with the chili powder, cumin, black pepper and salt. Stir well. Bring the mixture to a boil, reduce heat, cover and simmer for one hour. Uncover, add the red kidney beans and cook for about 30 minutes more, or until the mixture reaches the desired consistency.
Skim of any excess fat and serve with fresh coriander leaves and sour cream.
Using the same skillet, melt the butter and saute the beef and pork meat until browned. Drain and add to the tomato mixture together with the chili powder, cumin, black pepper and salt. Stir well. Bring the mixture to a boil, reduce heat, cover and simmer for one hour. Uncover, add the red kidney beans and cook for about 30 minutes more, or until the mixture reaches the desired consistency.
Skim of any excess fat and serve with fresh coriander leaves and sour cream.
Cook's notes
Gebhardt's chili powder is not hot at all. If using another brand of chili powder, make sure you adjust the chili quantity to get the desired heat.
Chili should not be too thick and neither too thin. You can adjust the consistency of chili by increasing or decreasing the simmering time or by adding hot water, if too thick. If the chili is too thin, dissolve a teaspoon of corn flour in 1/3 cup of water, add it to the mix, stir and cook for a few minutes more.
This chili can be frozen for several months. To reheat frozen chili, add a few tablespoons of water to regain the proper consistency.
Chili should not be too thick and neither too thin. You can adjust the consistency of chili by increasing or decreasing the simmering time or by adding hot water, if too thick. If the chili is too thin, dissolve a teaspoon of corn flour in 1/3 cup of water, add it to the mix, stir and cook for a few minutes more.
This chili can be frozen for several months. To reheat frozen chili, add a few tablespoons of water to regain the proper consistency.
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