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Ten to twelve servings of chili con carne.
I like to make a big batch of this and freeze it for later! A quick and easy meal!
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The origins of the classic Chili Con Carne dish can be traced back to the American Southwest, especially Texas, where it is often referred to as “chili.” The melting pot of American cuisine shines through in this hearty casserole filled with meat, plenty of peppers, and all kinds of delicious herbs. Translated as ‘hot pepper and meat’, the name of the dish captures the essence without being overwhelming. Whether you’re cooking for a large group, preparing for game day, or just looking for something healthy and delicious, the Chili Con Carne Bowl is the perfect solution. This dish is not only delicious, but also fun to cook because you can experiment with different spices and chilies.
Chili Con Carne can be served with many different sides. For a great change, serve with white rice or cornbread to soak up the rich juices. Crumbled cheddar cheese, heavy cream, and green onions are some of the spices that chili lovers love to add flavor and texture. To lighten the meal, you can serve it with a green salad and vinaigrette; It goes well with hearty stews and gives the
a nice contrast with the heavy stuff.
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Ten to twelve servings of chili con carne.
The recipe calls for 2 tablespoons of olive oil, 2 large onions and 5 minced garlic cloves.
Minced meat, very fine, weighing one pound; 2 tablespoons of tomato paste
– One 300 ml can of crushed tomatoes
Mix minced meat and pepper powder in a 3 liter jar.
– 1/2 teaspoon ground paprika – 1/4 teaspoon ground cumin
dried oregano, 1/2 teaspoon
1/2 teaspoon cayenne pepper (or more or less to your preference)
2-15 oz. wash and dry can of beans
– Wash and drain a 15-ounce can of pinto beans.
Add salt and pepper to taste. – Cheddar, sour cream, chopped green onion and fresh coriander are optional garnishes.
How to follow
Ingredients
1. Heat the olive oil in a large pot over medium heat. Saute the onion for 5 minutes or until it begins to soften. When the garlic starts to smell, add it and cook for another minute.
Now put the minced meat in the pan. Loosen the meat with a spoon and fry thoroughly. Drain off excess oil if necessary.
3. Mix the crushed tomatoes, broth and tomato paste, making sure that the tomato paste is well mixed. Reduce the heat to low and set aside.4. Then add the paprika, smoked paprika, ground cumin, chili powder, dried thyme, salt and pepper. Add the meat mixture to the potatoes and cook until cooked.
Pepper should be boiled for one hour over low heat, uncovered, stirring frequently; If it’s too thick, add beef for extra flavor.
6. After cooking for 30 minutes, remove the kidney beans and kidney beans; This gives time for the flavors to mix.
7. Sweeten if necessary. Serve hot with any ingredients you want.
Tips and Recipes
– Instead of using ground meat, try browning the ground meat before adding the tomato and pepper sauce.
– A Use chipotle chili powder instead of regular chili powder for a smoky kick, or diced jalapeno for extra spice.
– A If you want to add some flavor, feel free to add black beans, kidney beans, or any other type of beans you have on hand.
– Replace most of the vegetable protein (TVP) or beef protein and use vegetable broth to make this recipe vegetarian.
– Be sure to prepare this dish in advance; The taste of pepper will only improve over time. This dish is perfect for days when you have little time because the weather is very cold.
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