Chili con carne, a staple of Texan cuisine, is a spicy and flavourful stew originating from the southern United States. This hearty dish is a rich blend of ground meat, usually beef, tomatoes, onions, garlic, and a variety of spices, including chilli peppers, cumin, and paprika. The name "chilli" is derived from the Nahuatl language, meaning "chilli pepper," which has been a fundamental ingredient in this dish since its creation in the 19th century. With its bold flavours and thick, comforting texture, chilli con carne has become a beloved favourite around the world, enjoyed in many different forms and variations, from classic beef to vegetarian and vegan options.
Serves 4
Preparation time 10 minutes, cooking time around 1 and a half hours
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Hot Hot
Nutritional values for chilli con carne
Calories: approximately 500-750 per serving
Protein: 35-45g
Fat: 30-40g (depending on the type of ghee or oil used)
Saturated fat: 10-15g
Carbohydrates: 10-15g
Now I hear you my beloved Curryholics! "Chilli isn't Indian" well I know but this dish deserves respect and is still part of my spicy world, being one of the first dishes I ever cooked, this has always been a favourite at our BBQ evenings and hopefully will become one of yours too.
The origins of chili con carne are shrouded in debate, with different regions and cultures claiming to be the birthplace of this spicy stew. One popular theory is that it originated in the 1850s in the Texas-Mexico border region, where chilli peppers were abundant and beef was readily available. The dish was allegedly created by a group of Mexican cowboys, known as vaqueros, who would cook chilli peppers with beef, garlic, and onions to create a hearty and flavourful meal. Another theory suggests that chilli con carne was invented by American soldiers stationed in the Southwest, who adapted a traditional Mexican dish called "chilli" to suit their own tastes. The first written recipe for chilli con carne was published in the 1891 edition of the Dallas Morning News, which described a dish made with ground beef, chilli peppers, and tomatoes. Over time, chilli con carne gained popularity throughout the United States, with different regions and cultures adapting their own unique recipes and cooking styles. Today, chilli con carne is a beloved dish around the world, enjoyed in many different forms and variations.
Chilli Con Carne Recipe
Ingredients:
1 kilo of ground beef
2 tablespoons of ghee or coconut oil
4 large cloves of garlic, crushed
4 small fresh red chillies chopped
1 medium onion finely chopped
2, 400g tins of chopped tomatoes
1, 400g tin of kidney beans (rinse them thoroughly in a sieve under cold water)
Spices
1-2 teaspoon of ground chilli or cayenne pepper ( adjust the heat level to your own liking)
2 teaspoons of ground coriander
2 teaspoons of ground cumin
2 teaspoon of ground Paprika
1 teaspoon of ground black pepper
1 teaspoon of dried oregano
1 teaspoon of chocolate powder (any brand will do)
1 teaspoon of Celtic or Himalayan salt
1 a cup of water or light stock
To finish
sour cream
chopped coriander leaves
How to make Chilli Con Carne
Click here for Kitchen Timer
Prep all your ingredients, measure out spices, peel garlic and so on...
In a large pan heat the ghee or coconut oil on a medium heat, add the ground beef and saute until lightly browned then drain off any fat if you wish.
Now add the chopped onions,crushed garlic, add the chopped fresh chillies and briefly stir, and cook until the onions are soft not letting them burn.
lower the heat and add the ground spices along with the chocolate, oregano and salt stirring continually for a further 2 minutes not letting it stick to the pan, coating the meat with all the spices.
Now add the tinned tomatoes and the rinsed kidney beans along with the water or stock full incorporate the cover the pan with a lid and gently simmer for at least an hour until the water reduces to a thick consistency.
Finally Stir through and garnish with coriander or parsley leaves serve immediately.
to make the sour cream simply take half a cup of double cream and mix with the juice of half a lemon. Serve with garlic bread or tortilla chips or even cheese crackers,
Goes well with:
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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