An easy recipe for Chili con Carne, step by step
What a great casual family meal this can be! A very nutritious and complete dish
that contains most of what you need to get you going; eaten in sensible amounts it can be part of any well balanced diet; the only thing is: it's not really a mexican recipe! It is a classic in southern US and in Europe;
it even is the official dish for the state of Texas although its origins can be traced right back to the Mexicans that first inhabitated the state. Even with the undeniable fact that Chili con Carne isn't Mexican food, with our desire to entertain
with traditional mexican recipes or any mexican-based classics we just had to include it here in this site.
This sauce can be made without any spicy and hot ingredient and still tastes very good, perhaps for
a kids version of the dish.
My chili con carne:
2 lbs ground veal, or any ground meat you like
3 tablespoons extra-virgin olive oil
1 teaspoon butter
2 onions, chopped to small bits
1 green bell pepper and 1 red bell pepper
2 jalapeno chilies, more if you like spicier
3 cloves garlic sliced thinly
2 large cans red kidney beans
1 teaspoon powder cumin
1 paprika powder
1 dried oregano
1 teaspoon coriander to taste
3 - 4 drops of tabasco or louisiana hot sauce
3 - 4 drops of worcestershire sauce
salt and pepper to taste
3 cans tomato paste (5.5oz each one)
to serve with tortillas, buy
enough tortillas preferably the true corn tortilla if they are available, along
with some mozzarella cheese if you choose to serve this meal this way.
* In a large skillet, melt the butter in oil, add the ground meat which you mix and cook until it is almost cooked.
* Add to the beef the small onion bits and cook for 2 more minutes. Add in the diced peppers (red and green), and cook
for 4 more minutes. Add the minced garlic sliced thinly.
* Chop very thinly your jalapeno into small bits. Add them to the mixture we have so far. Add spices,
tabasco sauce and worcestershire sauce at this point.
* Mash all your red kidney beans from those 2 bean cans (wich are already cooked) with a fork. Add those to the mixture and incorporate by mixing well.
* Simmer the sauce for 15 minutes to a half hour.
* Now is the time to serve; this meal can be served as-is, with rice on the side; or it can be served with tortillas.
To serve with tortillas, heat up each tortilla in the microwave oven with a
finger of mozzarella cheese in the middle, for about 20 seconds on high, then
add the sauce we just did, spread some sour cream on top then roll the tortillas
to form the tortilla wraps as seen in the picture here presented. Deee-licious!
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