Chilli con Carne

If you’re looking for comfort food, easy to cook and delicious, chilli con carne is a very good option. It’s a dish that I like to cook in advance and freeze for those days when you just don’t have the time to cook it all from fresh. And I actually think it tastes better if not eaten straight after cooking. Actually, most of the dishes where we use beans are like that: it tastes better the day after 🙂

chilli con carne

In Spanish, the word chīlli refers to a “chili pepper”, and carne is Spanish for “meat”.

Contrary to what most may think, chilli con carne did not originate in Mexico. You can not even find it in the Mexican restaurants, at least not the way we cook it. Apparently, it originated in Texas, by Spanish immigrants.

Back in 1850, the recipe consisted of dried beef, dried chili peppers and salt, which were mixed together, formed into bricks and left to dry, which could then be boiled in pots. Before World War II, hundreds of small, family-run chili parlors could be found throughout Texas where Chilli con Carne is the oficial dish. Each parlour usually had a claim to some kind of secret recipe. In the 1900s, chili parlors started opening outside of Texas. Beans, a traditional ingredient of Tex-Mex cuisine, started to be associated with chilli in the early 20th century.

Chilli con carne is delicious over white rice, on top of tortillas or as a baked potato topping. Whichever way you choose to eat it, it’s always delicious 🙂

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Yield: 3 people

Chilli con carne

Print

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 600 g minced beef
• 1 can of red beans
• 100 ml olive oil
• 1 chopped onion
• 1 clove garlic, minced
• 1 bay leaf
• 1/2 chopped green pepper
• 1 cube of beef stock
• 250 ml of tomato pulp
• 150 ml of white wine
• 150 ml water
• Spicy sauce or chillis, to taste
• Salt, to taste

Instructions

1. In a pan, bring to the heat the oil, onion, pepper, garlic and bay leaf.
2. Stir and let it cook without browning.
3. Add the meat to the stew.
4. Season with salt and stir everything.
5. Add the tomato paste and mix everything.
6. Season with the spicy sauce or chillis.
7. Add the stock cube.
8. Stir and let the meat gain a little color.
9. Add the white wine and water.
10. Stir and cook for 10 mins.
11. Past the 10 mins, add the beans.
12. Stir and cook another 10 mins until the sauce becomes nice and thick.
13. Serve with white rice and sour cream

Nutrition Information:

Yield:

3
Amount Per Serving: Calories: 1181Total Fat: 78gSaturated Fat: 21gTrans Fat: 2gUnsaturated Fat: 47gCholesterol: 212mgSodium: 1394mgCarbohydrates: 36gFiber: 7gSugar: 9gProtein: 75g

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