Mexican cuisine is famous for its spicy and fragrant dishes. Mexicans like to add chili peppers, garlic, onions, oregano, cilantro, and cumin to their food. Many dishes are based on tomatoes. They do not do without meat.

Chili con carne is one such dish. It can be considered a soup, a sauce, and a second course. It all depends on how thick it gets.

If you translate the name of the dish literally, then it means "chili with meat." Indeed, it is very sharp. It's amazing how the Mexicans eat it!

AT classic version chili con carne is made from beef. But no one forbids improvising and using meat instead, for example, pork or chicken.

In addition to meat, tomatoes, onions, garlic and lots and lots of peppers are put in chili con carne. Beans are often added, and from this the dish becomes hearty and high-calorie.

And a completely unusual addition to this meat dish is chocolate or cocoa. It seems that the meat chocolate products incompatible, but in fact it turns out very tasty!

Subtleties of cooking

• The meat for this dish is finely cut or passed through a meat grinder with a large grate. Do not use a blender, as the structure of the meat is broken. It turns out like chewed, and this affects appearance food and taste.
• Depending on the season fresh tomatoes can be replaced with canned or tomato paste. To prevent the dish from turning sour, a little sugar or honey is added to it.
• They put a lot in chili con carne hot pepper. But the hostess should always be guided by her taste and the preferences of the household.
• Chili con carne is not cooked too thin. At the very least, it should be like a thick sauce.
• This dish goes well with rice or potatoes. It is served with various kinds of cakes, such as tortilla. The dish is sprinkled with herbs, cheese, sour cream is added to taste.

Chili con carne with beans, tomatoes and sweet peppers

Ingredients:

• assorted minced meat - 600 g;
• canned tomatoes - 400 g;
• sweet bell pepper of different colors - 4 pcs.;
• canned red beans - 250 g;
• garlic - 3 cloves;
• medium onion - 1 pc.;
• black pepper - 0.2 tsp;
• salt - to taste;
• vegetable oil - 50 g;
• rosemary - a pinch;
• thyme - a pinch;
• marjoram - a pinch;
• oregano - a pinch;
• chili pepper - to taste;
• grated cheese - 50 g.

Cooking method

• Wash the bell pepper, cut into two halves and remove the seeds. Cut the pulp into small cubes.
• Open a can of canned beans. Drain the liquid.
• Finely chop onion chop the garlic.
• Heat oil in a deep frying pan. Fry minced meat on it.
• When it becomes crumbly, add the onion, bell pepper and garlic. Saute everything together over high heat until the vegetables are soft.
• Cut the skinless tomatoes into slices, put in a pan.
• Pour the broth, add all the spices and spices. Simmer on low heat for 30 minutes.
• Put in the beans and stir. Bring to a boil.
• Sprinkle chile con carne with grated cheese.

Chili con carne with beef, hot peppers and beans

Ingredients:

• minced beef - 600 g;
• chili pepper - 2 pcs.;
• medium onion - 2 pcs.;
• garlic - 2 cloves;
• olive oil - 40 g;
• tomato paste - 2 tbsp. l.;
• vegetable or meat broth - 300 ml;
• smoked bacon - 80 g;
• canned white beans - 400 g;
• paprika - 1 tsp;
• salt - to taste;
• sour cream - optional.

Cooking method

• Chop one chili pepper.
• Finely chop the onion. Fry it in a deep saucepan in olive oil until golden brown.
• Add minced meat and fry with onion until it becomes crumbly.
• Put tomato paste, chilli. Stir and cook for 1-2 minutes.
• Pour in the broth, put the spices and simmer for half an hour under a lid over low heat.
• Drain the liquid from the beans and place the beans in a saucepan. Simmer another 15 minutes.
• In another pan, fry the bacon cut into small cubes without fat.
• Place the chili con carne in a deep bowl, sprinkle with the bacon and remaining chili peppers. Serve with sour cream.

Chili con carne with beans and corn

Ingredients:

• minced beef - 700 g;
• canned red beans - 425 g;
• medium onion - 2 pcs.;
• garlic - 3 cloves;
• chili pepper - 3 pcs.;
• Bulgarian green pepper - 2 pcs.;
• vegetable oil - 40 g;
• vegetable or meat broth - 600 ml;
• celery - 1-2 stalks;
• canned corn - 250 g;
• ground black pepper - to taste;
• zira - to taste;
• dried thyme - 1 tbsp. l.;
• salt - to taste;
• canned tomatoes - 800 g.

Cooking method

• Finely chop the garlic and onion.
• Cut the bell pepper into cubes. Chop up the chili.
• Pour oil into a deep frying pan or cauldron, heat it up and fry the meat on it.
• When it becomes crumbly, add a glass of broth. Sprinkle thyme. Simmer the meat over low heat until the broth has evaporated.
• Put the prepared vegetables, chopped celery and heat for 2-3 minutes.
• Put the tomatoes, after removing the skin from them.
• Pour the remaining broth and simmer over low heat for half an hour.
• Open jars of corn and beans. Drain the liquid from them. Pour into skillet, stir. Put the spices and simmer everything together for 20 minutes.

Chili con carne with cocoa

Ingredients:

• minced meat mixed - 400 g;
• onion - 1 pc.;
• canned tomatoes - 800 g;
• fresh tomatoes - 2 pcs.;
• canned corn - 100 g;
• garlic - 4 cloves;
• canned white beans - 425 g;
• cumin - 0.5 tsp;
• Bulgarian pepper - 1 pc.;
• paprika - 1 tsp;
• olive oil - 40 g;
• sugar - 0.5 tsp;
• water - 600 ml;
• salt - to taste;
• hot pepper - to taste;
• cocoa - 1 tsp

Cooking method

• Heat oil in a deep frying pan. Fry meat in it.
• Finely chop the onion and garlic. Add to meat and sauté all together.
• Dice fresh tomatoes. With canned tomatoes remove the skin. Put both types of tomatoes in the pan and simmer until some of the liquid has evaporated.
• Cut the pepper into cubes and combine with the rest of the ingredients.
• Put spices and spices. Pour water. With a low boil, simmer for half an hour.
• Open jars of corn and beans. Drain the liquid. Put the beans and corn into the pan.
• Pour in cocoa and stir. Try to determine if there is enough salt.
• Simmer on low heat for 10 minutes.

Note to the owner

Instead of canned beans, you can put boiled beans in the dish. To do this, rinse the beans and soak in cold water for 10-12 hours.

Then fill it up large quantity water and cook at a low boil for 1-1.5 hours. Salt 10-15 minutes before the end of cooking.

Put the beans in a colander, rinse and leave to glass with water. Then follow the instructions in the recipe.

They say that to understand how tasty, spicy and satisfying Mexican food is, you need to dine at least once in a real Mexican restaurant. Mexican cuisine is amazing tortillas, black bean soup, cold gazpacho and of course the most important meat dish- chili.

Mexicans prepare their famous dish"chili" in two forms. The most famous is CHILI CON CARNE (translated from Spanish - “pepper with meat”.

And his second option is CHILI SIN CARNE. This is the same, but without meat, but eggplants are added. But both species warm the soul and body, as on a frosty day.

Chili cooking

Let's start with a more satisfying, more "masculine" option -. We only note that the meat ( better beef) can be in the form of minced meat or in the form of small pieces - as for "beef stroganoff" or "azu".

CHILI CON CARNE (l-th option)

Products:

• 1 kg ground beef,
• 300 g red beans,
• 3 bulbs
• 4 large tomatoes,
• 2 sweet red peppers
• 2 chili peppers
• 2 cups beef broth
• ground black pepper,
• 4-5 garlic cloves,
• 5 -6 art. spoons vegetable oil,
• salt to taste.

1. Soak the beans overnight, pour fresh water in the morning and boil until tender. Throw away in a colander.

2. In a cauldron or deep cast iron pan Heat oil and fry ground beef.

3. Peel and cut onions into rings.

4. Wash and cut Bell pepper and tomatoes.

5. Peel the chili peppers from the seeds and finely chop.

6. Add all the chopped vegetables to the minced meat and cook over medium heat for about fifteen minutes.

7. Then pour the broth into the cauldron, salt, add black ground pepper and finally beans.

8. Close the lid and keep on low heat for about 20 minutes.

9. A few minutes before cooking, sprinkle the dish with chopped garlic.

CHILE CON CARNE. (2nd option)

Products:

• 400 g beef, 2-3 onions,
• 1-2 tbsp. butter spoons,
• 1 teaspoon salt
• 1 g large ground pepper,
• 1 teaspoon chili pepper powder
• 400 g canned tomatoes in own juice(1 bank),
• 5 garlic cloves,
• 100 ml of water
• 400 g red beans in tomato sauce (1 can).

1. Peel the onion, chop it, sauté in oil over medium heat until golden brown.

2. Add finely chopped meat to the pan and fry.

3. Salt, pepper, put chopped tomatoes with juice.

4. Add finely chopped garlic.

5. Simmer everything under the lid for 10-15 minutes.

6. At the end, add chili powder, beans, hold on low heat for another ten minutes.

Chile con carne(chili con carne) is a wonderful dish of Tex-Mex (tex-mex) cuisine. It has long and firmly established itself in my family and is prepared quite often. After heating, it does not lose, but rather acquires taste qualities.

Preparing is simple, although it takes time. It means "chili with meat". Although it is a Mexican dish, it perfectly suits the conditions of the Russian climate, especially in the cold season. Hearty, tasty, and the spiciness pleasantly warms.

For Chile con carne you will need:

• Meat. Traditionally beef, but any variations are possible.
• Chile. The amount depends on your spiciness preference.
• Onion.
• Garlic.
• Tomatoes. Best of all, of course, are summer unpaved, but since they are only in summer, you can use them at other times of the year. good tomatoes in its own juice. Just look at the composition on the bank. The best way when the composition includes only tomatoes, salt and tomato juice.
• Beans. Color does not matter.
• Cocoa or good dark dark chocolate.
• Spices. Used here mexican mix NOMU made in South Africa. (More on it below).

Cooking Chili con carne

Let's deal with the beans first. If you are using dry beans, soak them the day before, and boil them in unsalted water the day before. The job is long. In order to make life easier for yourself, you can use canned beans, the only thing is to buy in your own juice, and not in tomato or with any other additives. This, of course, greatly simplifies the task, but personally cooked beans are tastier anyway.

Cut the meat into small pieces. Quite often, minced meat is used, but for me it is tastier in pieces.

In a deep saucepan, heat a little vegetable oil, and fry the meat until light brown.

While the meat is fried, cut the onion into quarter-rings.

We spread the fried meat on a plate, and put the onion in the same saucepan and in the same oil. We add it a little, because salted onions are fried faster and better than unsalted ones.

Chile free from seeds (if you like more spicy dish-some seeds can be left) and from white films. Cut into thin strips.

Also finely chop the garlic. We cut it, but do not crush it with a garlic press.

Add spices to the fried onion as soon as it starts to turn golden.

Click on the photo to enlarge.

Also add chopped garlic to the saucepan to the onion and spices.

We give them a minute to get to know each other and return the meat back to the stewpan. Stir and fry together for 5-10 minutes.

Now it's time for tomatoes. In any case, canned or not, we remove the skin from them. If the tomatoes are from a jar, then this is done quite simply, but if they are fresh, then we make a cross-shaped incision on the tomato, pour the tomatoes with boiling water and after 5 minutes we change the boiling water to cold water. After that, the skin is peeled off without any difficulty.

Pour the tomatoes along with the juice into a saucepan to the meat. If there is a suspicion that they will not disperse into sauce when stewing, we first chop with a knife into small pieces.

Thoroughly mix the contents of the saucepan.

Add boiling water to almost cover the meat. Salt. Close the saucepan with a lid and simmer over low heat until fully prepared meat. Since my family loves very soft meat so that it just melts, the stewing process takes me at least an hour and a half.

When the meat is already completely cooked, add boiled beans to the stewpan.

Mix again. Add one or two tablespoons without a hill of cocoa powder. Or just a piece of dark dark chocolate. Stir until completely dissolved.

We look at the amount of the resulting sauce. If it seems to you that there is a lot of it, you can leave it to evaporate without a lid.

In any case, let it simmer for at least 15-20 minutes over low heat to warm the beans and allow the beans to absorb the taste and smell of the sauce.

Turn off the fire, let the brew calm down and understand that the cooking is over.

Serve portions and add greens. Of the greens, cilantro is best suited. And/or parsley. green onion. But dill, basil, etc. will only interfere.

But mezcal doesn't hurt at all. Or a bottle of Corona.

No side dish, of course, is required, as this is an all-in-one dish.

This dish very popular in North America. It has a pronounced spicy taste and excellent flavor, which stimulates the appetite and turns food into a real cult, where the king is the king. Recipes using it are selected in connection with the personal preferences of the chef or client. This is due to the fact that each individual variety of this product has its own pungency and flavor. For gourmets - lovers of burning food - add jalapeno pepper, and to give the usual spicy taste use the simplest type of chili. Therefore, it is up to you to decide which ingredient to use - after all, it all depends on personal preferences.

Ingredients

To prepare the dish you will need:

Chilli;

Onion - 2 pcs.;

Bulgarian pepper - 2 pcs.;

Garlic - 6 cloves;

Pickled tomatoes - 2 kg;

Canned beans - 1 kg;

tomato paste;

Food preparation

First of all, you need to understand that chili - which is so popular in Texas - is a rather spicy food based on meat with the addition of various vegetables and spices. That is why you should not turn the beef into minced meat, but you need to rinse it well and chop it into small pieces.

The same should be done with celery, onions and bell pepper. canned tomatoes must be taken out of the jar, peeled and poured with a small amount of juice.

Cooking

Authentic Texas Chili is prepared in several stages. First, in a pan with plenty of vegetable oil, celery and onions. All vegetables must be covered. golden crust. Next, in this pan, fry the meat over high heat.

When the beef is golden brown, prepared vegetables, garlic, spices, salt, tomatoes with juice and ground spicy pepper. After that, the fire is reduced and the dish is extinguished under closed lid two hours. At the same time, all products boil a little and begin to resemble a homogeneous mass. This is the effect that needs to be achieved.

After two hours, tomato paste is put in Texas-style chili and canned beans. At the same time, it is better that the beans are red - so they do not violate general form the whole dish. After that, the chili is again covered with a lid and simmered for another ten minutes. At the end of the allotted time, the fire is turned off and the dish is allowed to brew a little.

Innings

Texas-style chili is served at the table in a separate plate or on tartlets. At the same time, it can be decorated with fresh herbs. It is worth noting that all drinks for chili must be selected very carefully. The fact is that hot pepper, when interacting with water, only increases its burning properties, and only milk can reduce this effect. Therefore, everyone chooses a drink based on personal preferences. This dish, with some spices and herbs, often won prizes in the competition spicy food in the USA. That is why it should be used carefully so as not to get burns of the mucosa.

Here is one of those dishes that is easy to prepare, is very satisfying and will decorate any festive table! Chili con carne is suitable for a friendly party, and for family dinners. No matter how many guests you invite, everyone will like it. Chile con carne comes from mexican food, prepared on the basis of meat (carne) and chili peppers (chilli), which means a priori spicy and hot. But you can control the spiciness as you wish. Try to cook it according to Jamie Oliver.

Cooking:

1. First, let's prepare the vegetables. Onions, celery, garlic and carrots need to be peeled and finely chopped. Cut the peppers in half, remove the seeds and cut into strips.
2. For chili con carne, Jamie advises taking a larger pot, like for soup. Let's warm it up medium fire. Pouring a spoon olive oil and pour our vegetables. We immediately add spices to them - chili, cumin, cinnamon, salt and pepper.
3. Fry everything for 5-6 minutes, stirring with a spatula.
4. We fall asleep beans and chickpeas, having previously drained the liquid from the jar. And then add the tomatoes and ground beef.
5. Large lumps of minced meat, which will begin to form when heated, knead with a wooden spatula. Please note that Primebeef mince is quite fatty. Therefore, it is most convenient to fry it in a separate pan, and then drain the melted fat and add the minced meat to common pan with vegetables.
6. On the walls of the jar of tomatoes always remains tomato sauce. Jamie Oliver always fills one of the jars with water, stirs with a spoon and pours everything into the sauce.
7. Tear off the parsley leaves and place in the refrigerator. It is better to add them at the very end. We cut the stems and send them to the pan.
8. Add vinegar. Season again with salt and pepper and stir well.
9. Cover with a lid and wait for the sauce to boil.
10. Reduce the heat to the lowest possible and leave to languish on the stove for about 1 hour, stirring occasionally. During this time, the minced meat will be saturated with all the aromas of spices and vegetables and will acquire a bright and rich taste.
11. At the end, remove the lid and cook for another 10 minutes. If the sauce is too thick, add half a glass of water.
12. Hot chili con carne served on the table. The tastiest with crumbly rice basmati, jacket potatoes or couscous. Pairs well with chili con carne. natural yogurt, guacamole and lime wedges.

Bon appetit!