Opinions about chili con carne vary widely and it is almost considered an original American dish. The US states of Texas, New Mexico and Arizona argue about where and by whom the delicious stew was first cooked. It is said that the Native Americans at that time prepared such a stew from preserved meat. Another theory is that the dish was first cooked by the US Army. Nobody can actually prove this clearly, but the Mexican influence can hardly be denied. Chili con carne is classified as Tex-Mex cuisine, but the recipes differ enormously from one another. There are versions with minced beef, pork or even game. The types of chili peppers and chili powder used are also variable. Whether beans and corn kernels go into the stew is also controversial. Typically Mexican are unusual combinations of sweet, spicy and fatty. Chocolate is often mixed with chili. This creates a dark sauce with a very special taste. This is specific to the Chili con Carne according to the original recipe from Mexico.
Classics from Mexican cuisine: Chili con Carne original recipe
Traditionally formost recipesMinced beef taken. But you can cut a nice boiled beef or a piece of shoulder into small pieces by hand. In addition, the meat cut into pieces gives the dish a rustic and simply authentic look. If you want, you can of course use minced meat in the original recipe. Another point to consider is whether the food is eaten spicy or mild. Accordingly, only a mild chili powder is used when cooking and the hot chili peppers are also placed on the edge of the plate when serving. Below we present an original Chili con Carne recipe for around 5 servings.
Ingredients:
- 1 kg boiled beef boiled beef
- 1 root Paprika
- 1 onion
- 2 cans of peeled tomatoes
- 1 can of kidney beans
- 200 ml veal stock
- 3 large cloves of garlic
- 3 tsp mild chili powder
- 1.5 TL Cocoa (ungesüßt)
- 0.5 tsp cinnamon
- 1 tsp cumin
- Salt and pepper
- oil for frying
*Capsaicin, jalapeno, choulula or tabasco to taste
Preparation:
1. Cut the meat into small cubes.
2. Peel the onion and garlic cloves, clean the peppers and dice them small.
3. Heat some oil in a pot and place the meat in it, fry briefly.
4. Add onions, garlic, cumin and cinnamon and sauté everything.
5. Puree half of the tomatoes in a blender or with a hand blender. Use the other half like this. Add all the tomatoes to the pot, sprinkle cocoa powder over them and simmer over low heat for around 2 hours.
6. After 2 hours the meat should be nice and soft. Then add the beans and peppers and simmer for another 20 minutes.
7. Finally, season with salt and pepper, sprinkle with fresh, chopped parsley and season as desired. If you like, you can also add crème fraîche and grated cheese, although this is not part of the original chili con carne recipe, but it tastes very tasty.
