Chili con carne - ingredients for a Mexican dish and step-by-step cooking recipes with photos. Chili con carne recipes Chili dish: step by step recipe

Chili con carne ( chili con carne ) is translated from Spanish as chili with meat, which is also often called simply “chili”, since the main components were originally varieties of hot peppers andaccompanyingseasonings for them. In Mexico, the homeland of the dish, chili is prepared very hot, and in Texas, the birthplace of cowboys and modern chili cor carne - sparing. For the dish, as a rule, beef is used, cut into small cubes or in the form of minced meat. For vegetarian Chili options use tofu, eggplant, pumpkin, zucchini or soy meat. In Mexico, beans are always used, and corn is often added. To Texas To In this case - not always. Onions, garlic, tomatoes, sweet peppers and spices are added to the minced meat. The main spices everywhere remain h e ground and red pepper, coriander and cumin, cumin or oregano, bay leaf and sweetener and in the form m e yes or sugar, and in some Mexican provinces - cocoa or chocolate.

The finished dish is served with white rice, nacho chips or tortilla chips, and also as a chowder or main hot dish, served with grated cheese, herbs or sour cream.

Today we will prepare three versions of it - chili for children and chili con carne for adults, with which we will immediately begin.

Chili con carne with beans

Photo: Lesya Dolyuk / Shutterstock.com

Ingredients:500 g ground beef, 1 medium onion, 1 medium carrot, a couple of cloves of garlic, 1 chili pepper, 2-3 tbsp. l. olive oil, 400 g tomatoes in their own juice, 1 jar (400 g) canned red beans, 0.5 tsp. dry ground chili, 1 tsp. ground cumin, ¼ tsp. ground coriander, 1 tsp. ground paprika, 10 g dark chocolate(optional), 1 p cinnamon stick (optional), 0.5 tsp. salt, 500 ml dark beer or 400 ml broth + 100 ml dry red wine, 2 tbsp. l. lime or lemon juice, salt and freshly ground e hot pepper to taste, fresh herbs.

Method

Chop the onions and carrots into small cubes, and the chili peppers and garlic as finely as possible. Heat the vegetable oil and sauté until transparent. Add all the dry spices, cook for about a minute and then add the minced meat. Increase the heat and fry, breaking up any lumps with a spatula. Then add the tomatoes in their own juice, the beans without liquid, add beer or a mixture of broth and wine and cook for about an hour over low heat under the lid. At the end, add lime or lemon juice, add salt and pepper to taste. Sprinkle with cilantro or parsley and serve eat.

Laura made great chili. She took lean meat, red beans, finely chopped carrots, a bottle of t e lots of beer and freshly cut hot peppers. First she let the chili cook, then she added red wine, lemon juice, a pinch of fresh dill, and finally she measured out the chili powder. Many times Shadow tried to persuade him e show how she is e does: he watched every e e movement, starting with chopping the onion, which Laura dipped into the olive oil at the bottom of the pan. He even wrote down the recipe, ingredient by ingredient, and tried to make the same chili himself on Sunday when Laura was not at home. It tasted good, quite edible, but it wasn’t Lauren’s chili at all,

From the book by Neil Gaiman "American Gods"

Chili con carne with corn

Photo: KarepaStoc / Shutterstock.com

Method and ingredients

Heat 2 tablespoons of olive or vegetable oil in a cast iron. Add 500 g of minced beef and fry it for 3-4 minutes.

Add a finely chopped large onion, 2 cloves of garlic and one red sweet bell pepper. Stir and cook for 3 minutes.

Input and m half a teaspoon of dry chili powder, 0.5 tsp. ground cumin and 0.5 tsp. ground cinnamon. Stir and cook for a couple of minutes.

Add 1 tbsp. l. tomato puree and 500 g of tomatoes in their own juice (canned). Bring to a boil and simmer over medium heat for 20 minutes, after which add 650 g of any canned beans and 150 g of canned corn. Stir, close the lid and simmer for 10 minutes.

Pepper and add salt to taste. Serve with sour cream and herbs.

Chile Tex-Mex ( T Texas version of Mexican chili)

Ingredients: 800-1000 g chopped beef or minced meat, olive oil for frying, 2 cups finely chopped P chopped onion, 2 tbsp. l. finely chopped garlic, 3 tbsp. l. chili powder (for the spicy version), 2 tbsp. l. ground cumin, 1 tbsp. l. smoked paprika, 1 tbsp. l. sweet ground paprika, 1 tbsp. l. oregano, 2 tsp. salt, 2 tsp. black pepper, 2 bay leaves, 2 jars of tomatoes in their own juice, 3 tbsp. l. tomato paste, 1 beef bouillon cube, 1 bottle of ale or beer, about 1 cup of water, 1 tbsp. l. starch (optional for thickener).

To submit: T e grated cheese, sour cream, red sweet onion, jalapeno pepper, greens.

Method

Fry the minced meat until golden brown. Take the finished product out and place it on a kitchen towel to drain. e to excess fat.

Also deleted Remove excess oil from the pan, leaving about ¼ of it. Add the onion and fry it until translucent and golden for about 10 minutes over low heat, so that it gives off its natural sweetness and caramelizes a little.

Now we add garlic, chili, cumin and paprika and fry for no more than 1-2 minutes, stirring and making sure that the spices do not burn.

Return to the pan minced meat, salt. Pepper, add bay leaf, tomatoes and pasta. Add boiling water with diluted water in it m bouillon cube, ¾ beer and cook for 20 minutes with the lid open.

Add the remaining beer and, if necessary, add water and simmer for more e 40 minutes, stirring occasionally and testing for balance. If the chili con carne is not thick enough, then add dilution e starch in water.

Sprinkle with grated cheese, put a couple of spoons of sour cream on top, sprinkle with herbs or additional fresh hot chili or jalapeno and serve e m with flatbreads or boiled white rice.

Chili con carne for children

Photo: stockcreations/Shutterstock.com

Ingredients: 1 tbsp. l. vegetable or butter, 1 small shallot (sweeter than onion and not so vigorous), 1-2 cloves of garlic, 1 small sweet young carrot, a piece of zucchini or eggplant, 1 sweet bell pepper, 1 tsp. smoked paprika, 1 tsp. sweet ground paprika, 1 tsp. a mixture of cumin and coriander, a jar of beans, a jar of corn, a jar of tomatoes with their own juice, 500 g of minced chicken (or beef), 300 ml of chicken broth, chili pepper on the tip of a knife (optional), salt, sugar, 1 fresh lime or half a lemon (optional), a spoonful of sour cream for serving and corn crispy flatbread (optional).

The method is also similar and simple. Sauté onions, garlic, carrot and all other vegetables. Add dry spices and cook for about a minute. Then add the minced meat and fry lightly. Add the broth and all the canned ingredients, starting with the tomatoes. Simmer until done, stirring and tasting as you go.

Serve with rice or flatbreads tortilla, or put chili con carne in crispy corn tacos ( tacos ), which is so loved by children all over the world.

Good luck and bon appetit!

Who remembers the wonderful feature film “K-9: Dog Job”, with James Belushi in the title role and the shepherd Jerry Lee - a “specialist” in finding drugs, and having his own opinion on absolutely everything? Remember, at the kennel where Agent Michael "received" the dog, during lunch all the dogs, like normal dogs, received regular dog food, and wayward Jerry Lee received a bowl of chili con carne.

“Chili”, or rather chili con carne (Spanish chili con carne) is a dish of Texan and Mexican cuisines, colloquially - “chili”, in the literal sense - “pepper with meat”. The main components are hot chili peppers and meat. Everything else in “Chile” is local fantasies, which, however, are considered classic there, and for which the locals are ready to start a war and lynch anyone who doubts.

Common additions to "chili" are onions, tomatoes, sweet green and red peppers, garlic, red beans, and even brown sugar, cocoa, honey - in small quantities. “Chili” is seasoned with coriander, cumin, ajgon (cumin), and oregano. Typically served with corn chips, tortilla chips, rice, cheese, herbs, or topped with sour cream.

No one can say for sure where “chili” came from. They say that the dish was invented by immigrants and brought it to America, or was invented in the army, there is even a book from 150 years ago, and even that it is the product of the “visions” of a nun who fell into a religious trance.

In any case, “chili” is a well-known dish. And if cooked well, it's quite tasty! In some movie I saw the name of the tavern - “Atomic Chili”. Since 1977, chili with meat has been the official state (national) dish of the state of Texas, although I thought that...

Yes, I’ll say right away, for those who are afraid of starting a “fire”: only the first two spoons are spicy, and then it will be impossible to tear you away from the dish, by the way, add corn bread to the chili and. This chili con carne recipe will forever be part of your culinary repertoire.

Considering that chili is meat with hot peppers, and we are simply not ready for that amount of spiciness, we will replace most of the hot peppers with sweet and meaty ones. Light version.

If you want everything for real, add hot chili instead of sweet pepper.

Ingredients (2 servings)

• Beef 500 g
• Chili pepper 2-3 pcs
• Sweet pepper 2 pcs
• Red beans 1 can
• Tomatoes 2 pcs
• Purple onion 2 pcs
• Garlic 4-5 cloves
• Tomato pulp or tomato juice 100 ml
• Pork fat 30 g
• Dark chocolate or cocoa 1 tbsp. l.
• Salt, coriander, cumin, oregano, cumin Spices:

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Chili con carne. Step by step recipe

1. Chili con carne, or “chili,” is made with beef. You need meat, which is usually used for goulash, pulp without bones and tendons. Rinse the meat, cut into pieces. In principle, local recipes often use minced meat. But chunky chili is much more enjoyable to eat.

   Chili con carne, or "chili" is made from beef.

2. Chili pepper to taste; do not forget that Mexican cuisine is quite spicy and not everyone will appreciate the fiery taste. In Mexican cuisine, recipes often include 8 chili peppers. It scares. But it turns out that the general rule is this: put 7 whole peppers and cut one, and the dish will be slightly spicy. Add 5 whole peppers and cut three for a spicy chilli con carne. Cut all 8 peppers and the dish will be atomic.
3. So, how much “chili” and in what form to put in the dish is up to you. I put two small hot chili peppers. I cut one in half, left the other as is, and the chili turned out to be moderately hot and very tasty.

   Peppers, red beans, purple onions, tomatoes and garlic

4. Red beans are perhaps the most difficult. We don't grow it here. In principle, our local beans will do, and they are purple-red in color. Sometimes you can find canned red beans in stores, which is what I use. The liquid must be drained, the beans must be washed and used when preparing a meat dish.
5. Chop the sweet pepper coarsely. Peel the purple onion and cut into rings. Chop all vegetables in advance.

   Cut vegetables

6. Purple onions, garlic, sweet red peppers are always available vegetables.
7. Canned tomato pulp is sold in any store, but I prefer to use natural tomato juice made from fresh tomatoes, rather than reconstituted from tomato concentrate or tomato paste.
8. Cut a small piece of lard into thin slices and render the fat from them in a frying pan. You need very little pork fat, literally 1 tbsp. l. You can use pork lard, which is actually provided for in classic chili con carne recipes.

   Render the pork fat

9. Fry the beef cut into pieces in pork fat until golden brown. It is best to do this over high heat, constantly stirring the meat.

   Fry chopped beef in pork fat

10. The presence of a fried crust is very important; with further cooking, the pieces of meat will keep their shape well and become soft.

    The beef should be browned

11. When the meat is fried, add chopped bell peppers, purple onions and chili peppers. Add water or meat broth, simmer the meat and vegetables under the lid over low heat until the meat is cooked.

    Add peppers, onions and tomatoes to the meat

12. Grate the garlic or finely chop it with a knife. Add red beans and garlic to the meat.

    Add red beans and garlic to the meat

13. Add spices: coriander, cumin, oregano, cumin and salt - all to taste.
14. Peel the tomatoes and remove the seeds. Cut the tomato into large pieces, approximately like cutting a sweet pepper, and add to the meat.
15. Mix everything carefully. Add tomato pulp or tomato juice and a little water. The chili needs to have liquid.
16. Simmer uncovered over medium heat until the meat is cooked through. During this time, the liquid should almost boil away, and the chili and meat should begin to thicken.

The famous Mexican dish chili con carne was invented in Texas. At first, Americans contemptuously called such food Tex-Mex , and then learned to be proud of her

Even at the beginning of the 20th century, Americans were sure that chili con carne (translated from Spanish as “chili with meat”) was a purely Mexican dish. “Tanzi often came to these stands at night to try delicious Chili-con-carne, a dish invented by the genius of the Mexicans, it consisted of pieces of tender meat with aromatic herbs, generously sprinkled with a spicy red sauce Chili cjlorado. Its special taste and fiery burning appealed to the palate of a true southerner,” this is how O. Henry described chili in the story “The Magic Kiss.” His hero finds himself in a fantastic situation when he meets a Spaniard in San Antonio who claims that he has lived for 400 years, and that chili con carne prepared according to a special recipe helps him maintain his youth.

In the 1960s, when the dish became a culinary hit in the United States, Americans were disappointed: it turns out that what they had mistaken for many years for traditional Mexican cuisine was just a Texas invention, which in 1963 received the name “Tex” in the New York Times newspaper. “Mex” was the name given to the Texas-Mexico Railroad, and then to the Southern immigrants who arrived along it.

However, even then there were many versions of the origin of chili con carne, including the most incredible. According to one of them, in the 17th century, the Spanish nun Maria from Agreda, who dreamed of enlightening savages, but had never been to America, received the recipe from the Indians during an ecstatic vision. According to another version, the recipe was brought with them by Spanish settlers from the Canary Islands. Initially, they prepared the dish from goat or venison and always seasoned it with cumin and oregano, and only later added chili pepper to the recipe.

The earliest written mention of the dish dates back to 1828. Then the town of San Antonio, which today is considered the birthplace of Texas chili con carne, belonged to Mexican Texas, which became part of the United States in 1845. A certain J. Klopper from Houston described the diet of the local poor: minced meat stewed with pepper. The dish only cost a few cents. Even the unemployed could afford a bowl of chili, which in slang was called a “bowl of red.” During the Mexican-American War of 1846–1848, this dish entered the diet of the American army, remained there through World War I, and became a real salvation for Americans during the Great Depression.

Poor people's food gradually gained popularity among the upper echelons of American society. American President Lyndon Johnson was a fan of chili; his favorite recipe was named after the president’s Texas ranch - “Pedernales River Chili.” First Lady Bird Johnson eagerly shared her cooking method, sending the recipe to the president's supporters across the country.

The state of Texas has achieved that since 1977, chili con carne has been considered its official dish, and the Texas town of Terlingua has become the site of the largest international chili cooking championship. Its rules are very strict. Cooking is allowed only outdoors; participants are not allowed to use semi-finished products, frozen meat or any flavor enhancers. During a heated debate about the merits of the dish, supporters of adding onions and tomatoes to the dish may be advised to “buy a ticket to Illinois.” Texans are always ready to defend the authenticity of their recipe with their fists, but will happily share a bowl of spicy hot chili with a guest.

Chili con carne

Recipe

How many servings: 8–10
Cooking time: 2.5 hours

1 Pour olive oil into a thick-bottomed pan and place it on the fire. When the oil is hot, add the minced meat and fry until brown.

2 Remove the meat from the pan and drain off the fat (if you don't do this, you'll end up with a fattier version). Return the same pan to the stove and put the meat back into it. To fill with water. Boil. Add chopped garlic and tomato paste, simmer for about 6 minutes.

3 Puree the chipotle pepper, cilantro, parsley and capers in a blender until pureed. Add to the meat and simmer over low heat for 2 hours, stirring from time to time.

4 Add spices and beans, mix thoroughly and simmer for another 10-15 minutes.

Photos: Grigory Polyakovsky

Mexican cuisine is famous throughout the world for its spicy, aromatic dishes. One of these culinary masterpieces is chili con carne (translated from Spanish, chili con corne means “chili with meat”), which is a thick soup of meat or minced meat, beans and vegetables. If you decide to cook this dish, then pay attention to the recipe for chili with beans and turkey.

What is chili con carne

The basis of the dish is red chili pepper, meat, vegetables. Chili con carne first began to be prepared in Mexico, but then the aromatic combination of ingredients became widespread in Texas, America, and gradually began to spread throughout the world. Today, chili con carne can be found in any Mexican restaurant, or you can try making it yourself.

How to cook

Housewives often treat foreign cuisine with distrust, but cooking chili con carne does not require exotic products, spices, or special kitchen equipment. All ingredients can be purchased at any supermarket that sells meat, vegetables, and seasonings. The advantage of this dish is that some components can be replaced with others, especially when it comes to vegetables. You can also take any type of meat, or you can completely abandon it and make a vegetarian type of chili with the addition of soy.

Chili con carne recipes

There are many recipes for making chili con carne. Various vegetables can be used, it all depends on the region or the taste of the housewife. Not all variations add beans. For example, a Texas or American type of dish is prepared without legumes. Sometimes they put honey, cocoa, sugar in it or prepare chili con carne soup. As for seasonings, Mexican chefs who know how to prepare a dish correctly recommend taking a closer look at black pepper, oregano, and coriander.

Jamie Oliver's recipe

• Time: 1.5 hours.
• Number of servings: 10 servings.
• Calorie content: 320 kcal/100 g.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: medium.

Jamie Oliver is a popular English chef and TV presenter who has published several cookery books. He is the owner of charity restaurants in London, Amsterdam, Cornwall and Melbourne, and has received awards for his contribution to the development of healthy eating. Jamie, like no one else, knows how to cook chili con carne at home so that it turns out tasty and healthy.

Ingredients:

• beef – 500 g;
• canned red beans – 400 g;
• onions – 2 pcs.;
• tomato – 5 pcs.;
• bell pepper – 2 pcs.;
• carrots – 2 pcs.;
• celery stalk – 2 pcs.;
• garlic - a few cloves;
• balsamic vinegar - 2 tbsp. l.;
• parsley - a small bunch;
• chili pepper – 1 teaspoon;
• cumin – 1 teaspoon;
• cinnamon – 1 teaspoon;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• olive oil - for frying.

Cooking method:

1. Prepare minced meat or finely chop it.
2. Cut the vegetables into small pieces.
3. Pour oil into a deep frying pan or saucepan and add all the vegetables except tomatoes. Fry for 6 minutes with spices and salt.
4. Add beans to vegetables. Next add the meat and tomatoes. If the minced meat is fatty, it is recommended to first fry it in another frying pan and drain the fat from it.
5. Chop the parsley stems and add to the pan.
6. Take a glass of clean water and add it to the pan along with balsamic. Simmer for one hour, stirring occasionally.
7. Remove the lid, add parsley leaves and simmer for another 10 minutes.
8. The finished dish is served with rice, potatoes or couscous.

With beans

• Time: 100 minutes.
• Number of servings: 8 servings.
• Calorie content: 300 kcal/100 g.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: medium.

The stumbling block for chefs who can say with confidence how to cook chili con carne is beans. Some argue that this is a mandatory ingredient, others - that it does not need to be put into the dish at all. This recipe is ideal for vegetarians as it contains no meat. Animal protein here is replaced by soy and beans, which are easily digested by the body, but at the same time perfectly satiating.

Ingredients:

• canned red beans – 350 g;
• soybean – 200 g;
• onion – 1 pc.;
• tomato – 1 pc.;

sweet pepper - 1 pc.;

• basil greens - a small bunch;
• parsley - a small bunch;
• balsamic vinegar - 1 tbsp. l.;
• chili pepper – 1 teaspoon;
• ground black pepper – 1 tsp;
• ground coriander – 1 tsp;
• honey – 0.5 tbsp. spoons;
• vegetable oil - for frying;
• salt - to taste.

Cooking method:

1. Boil the soybeans.
2. Chop the vegetables and chop the herbs.
3. Pour oil into the bottom of a deep frying pan and fry the vegetables in it until half cooked. Add spices and salt.
4. Place soy and beans into the pan. Simmer for half an hour under the lid. If necessary, add a little water (0.5 cup).
5. Two minutes before readiness, add honey and herbs to the pan.
6. Serve as a separate dish or with rice.

With minced meat

• Time: 1 hour 15 minutes.
• Number of servings: 8 servings.
• Calorie content: 400 kcal/100 g.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: medium.

You can make chili at home with minced meat. This will reduce the time spent at the stove. Ground beef, turkey or chicken are suitable for this dish. These types of meat contain a minimum of fat, which is important when preparing Mexican chili con carne. If you purchased fatty minced meat, then take the advice from Jamie Oliver: fry it separately and drain off the unnecessary fat.

Ingredients:

• minced beef – 500 g;
• tomato sauce – 3 tbsp. l.;
• carrots – 2 pcs.;
• zucchini – 1 pc.;
• onions – 2 pcs.;
• chili powder – 1 tsp;
• oregano – 1 tsp;
• salt - to taste;
• butter - for frying.

Cooking method:

1. Cut the vegetables into cubes and fry in butter.
2. Add minced meat with salt and spices. Simmer for 10 minutes.
3. Stir the tomato sauce in one glass of water and pour it into the saucepan with the other ingredients.
4. Simmer covered for another 50 minutes. Ready.

With cocoa

• Time: 1 hour.
• Number of servings: 8 servings.
• Calorie content: 300 kcal/100 g.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: medium.

Meat and cocoa go well together when it comes to chilli con carne. The spicy taste of chili pepper is softened by the aroma of chocolate. Such a dish on the dinner table will be a novelty for the whole family and will pleasantly surprise guests. Cocoa stimulates brain function, fills you with energy and improves your mood. A hearty meat dish with cocoa will be an ideal solution for everyday work if you cook it deliciously.

Ingredients:

• beef – 500 g;
• canned red beans – 200 g;
• onion – 1 pc.;
• bell pepper – 2 pcs.;
• carrots – 1 pc.;
• tomato paste – 1 tbsp. l.;
• parsley - a small bunch;
• sugar – 2 teaspoons;
• meat broth – 250 ml;
• chili pepper or other hot pepper - 1 tsp;
• cocoa powder – 1 tbsp. l.;
• cumin – 1 tsp;
• lime – 1 pc.;
• salt - to taste;

Cooking method:

1. Cut the beef into small pieces, add salt and spices.
2. Chop the onion, pepper, carrots and garlic and fry in oil until half cooked.
3. Add chopped meat, beans, tomato paste, sugar, lime juice and meat broth to chopped onions and other vegetables.
4. Simmer for 1 hour, stirring, with the lid closed.
5. Three minutes before readiness, add greens to the dish.

Beef

• Time: 1 hour 10 minutes.
• Number of servings: 6 servings.
• Calorie content: 310 kcal/100 g.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: medium.

Beef is the basis of the Mexican dish chili con carne. According to the recipe, you need to cut the meat into small pieces or use ready-made minced meat. The beef-based dish is very nutritious, but at the same time it remains dietary. This meat is included in the menu for weight loss and disease prevention. Beef contains a lot of useful microelements and vitamins, it is rich in protein.

Ingredients:

• beef – 600 g;
• canned red beans – 300 g;
• onions – 3 pcs.;
• carrots – 1 pc.;
• sweet pepper – 2 pcs.;
• tomato juice – 250 ml;
• red pepper – 1 pc.;
• parsley - 1 small bunch;
• apple cider vinegar – 1 tbsp. l.;
• sugar – 1 tbsp. spoon;
• cinnamon – 0.5 tsp;
• salt - to taste;
• vegetable oil - for frying.

Cooking method:

1. Cut the beef into small cubes.
2. Chop carrots, onions, bell peppers. Fry in a deep frying pan until half cooked.
3. Add beef and beans to the vegetables, add spices, salt, sugar and vinegar. Simmer for 10 minutes.
4. Pour tomato juice over the ingredients. Simmer for another 40 minutes.
5. Before serving, sprinkle the dish with herbs.

Turkey

• Time: 1.5 hours.
• Number of servings: 6 servings.
• Calorie content: 280 kcal/100 g.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: medium.

Turkey meat is very similar in properties to beef, which is why it is included in the preparation of chili con carne. This is dense meat that is dark red in color, as seen in the photo. It, like beef, is included in many diets. Turkey is easily digested by the body, maintaining a feeling of fullness for a long time. To make it delicious, cook this dish in the oven.

Ingredients:

• turkey fillet – 500 g;
• red beans – 300 g;
• onions – 2 pcs.;
• sweet pepper – 2 pcs.;
• fresh tomatoes – 3 pcs.;
• chili pepper – 1 tsp;
• meat broth – 200 ml;
• ground black pepper – 0.5 tsp;
• parsley – 1 bunch;
• salt - to taste.

Cooking method:

1. Cut the meat into cubes. Salt and fry it in a frying pan until golden brown. Transfer to a thick-walled saucepan.
2. Cut the onions, peppers and tomatoes into cubes, fry in the same oil where the turkey was fried. Transfer vegetables to meat.
3. Add the remaining ingredients to the pan, pour meat broth over everything.
4. Cover with a lid and place in an oven preheated to 220 degrees Celsius for one hour.
5. Serve with rice and herbs as shown in the photo.

• Time: 1.5 hours.
• Number of servings: 8 servings.
• Calorie content: 320 kcal/100 g.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: medium.

The presence of Spanish blood makes Mexicans “hot” people who love spicier dishes, so their housewives know Mexican recipes by heart. This dish is served with rice, cheese, corn tortillas and the popular tortillas. An example of serving is visible in the photo. For those who want it to be not just tasty, but also tender, you can add sour cream to the ingredients.

Ingredients:

• minced beef – 700 g;
• red beans -300 g;
• onions – 3 pcs.;
• tomato – 2 pieces;
• bell pepper – 1 pc.;
• tomato sauce – 2 tbsp. l.;
• apple cider vinegar – 1 tbsp. l.;
• honey - 1 tbsp. spoon;
• chili pepper – 1 tsp;
• ground black pepper – 1 tsp. l.;
• cumin - to taste;
• salt - to taste.

Cooking method:

1. Cut the vegetables into cubes and fry with salt and spices in a deep frying pan.
2. Add minced meat, beans, tomato sauce, vinegar and honey.
3. Simmer with the lid closed for one hour.
4. To serve, garnish with herbs and serve with corn chips or tortillas.

American style

• Time: 1 hour.
• Number of servings: 5 servings.
• Calorie content: 300 kcal/100 g.
• Purpose: lunch, dinner.
• Cuisine: American.
• Difficulty: medium.

Americans value their time, so their cuisine is laconic and simple. The chefs of this country could not ignore the dish from the neighboring country and began to prepare it in their own way. The differences between American-style chili con carne and the classic recipe include a minimum of spices, the absence of legumes and the addition of pork. This version of the dish is perfect for a Russian family dinner.

Ingredients:

• minced pork and beef – 500 g;
• onions – 3 pcs.;
• tomato – 3 pcs.;
• carrots – 3 pcs.;
• chili pepper – 0.5 tsp;
• ground black pepper – 1 tsp;
• salt - to taste;
• vegetable oil - for frying.

Cooking method:

1. Fry the minced meat, do not forget to salt and pepper it.
2. Cut the onions and carrots into cubes.
3. Pour boiling water over the tomatoes, peel them and mash them into a puree. You can use a blender.
4. Fry the vegetables, mix with minced meat. Add the resulting tomato puree. Close the lid and simmer for 20 minutes.
5. Serve with boiled potatoes or rice.

Video

Chili Con Carne is one of the most famous dishes of Mexican and Texan cuisine and this tells us that the dish will undoubtedly be spicy. Literally translated it means “pepper with meat.” It's no secret that the main ingredients in this dish are hot chili peppers, to which are added meat and red beans. A variety of vegetables and spices make the taste richer and unforgettable! In general, we won’t say much, but let’s start preparing this delicious dish right now!

You can also watch a video recipe for making Chili Con Carne at the end of the page.

Ingredients you will need to make Chili Con Carne:

• Beef – 500 grams
• Canned red beans - 400 grams
• Hot chili pepper - 3 pcs.
• Hard cheese - 200 grams
• Tomato juice - 2 cups
• Onion - 3 pcs.
• Garlic - 1 head
• Parsley - 1 bunch

Spices:

• Salt
• Ground black pepper
• Paprika
• Coriander

Refined sunflower oil

The amount of ingredients is calculated for the volume of a five-liter cauldron.

Well, let's start cooking!

Cut the meat into small pieces

Dice the onion

Pour refined sunflower oil into a heated cauldron.
Next in After heated oil, add pre-chopped onion and lightly fry.

Add previously prepared meat. Fry along with the onion over medium heat for about 10 - 15 minutes.

Add spices: onea tablespoon of paprika andhalf a tablespoon of ground black pepper.

Pour in two glasses of tomato juice and stir.

While the contents of the cauldron are stewing, cut the hot chili pepper into thin rings

Finely chop the garlic.

After 15 minutes, when the contents of the cauldron have acquired a thicker consistency, add canned red beans.

Immediately add hot chili pepper and garlic.

Add half a tablespoon of coriander and do not forget to stir the contents of the cauldron.

Leave to simmer for 10 minutes.

Add approximately 200 ml to the well-stewed ingredients. water.

When the dish boils, add salt: approximately one level tablespoon per volume of a five-liter cauldron and mix.

Now we just have to cook the chili con carne until completely cooked, about 20 - 30 minutes.
After this time, I recommend that you taste the dish for salt.While the Chili con carne is cooking, chop the greens.Grate hard cheese onto a fine grater.

Finally our dish is ready!
Place the Chili con carne on a plate, sprinkle cheese on top and garnish with herbs.
Enjoy your meal!

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