Chili Con Carne (American Style)
Chili con carne is an American Tex Mex style recipe, something that originates from the border between Mexico and Texas. It is a very tasty dish and one that I make frequently all year. I hope you like it!
Chili con carne typical of the USA and the "Tex Mex" cuisine.
CLASSIC CHILI Ingredients:
2 large tablespoons of ground chili (here in Spain I buy it in the English Court)
1 teaspoon ground cayenne
1 large tablespoon ground cumin
2 teaspoons oregano
4 slices of bacon
500 g minced meat (veal)
1 large onion
3 garlic cloves
2 cans of crushed tomato (or 4 fresh and chopped medium tomatoes)
2 jalapeno peppers (if you like spicy leave the seeds but if you do not remove them!) * You can also substitute another variety of pepper (like the lady that does not sting) if you do not find (or if you do not like) jalapeños *
1 teaspoon of sugar
500 g of canned red beans
* You can also use dried beans but you have to leave them the night before covered in water and rinse them before adding them.
You will have to use 1 glass of water instead of half, and cook them 1 hour over low heat instead of 15 minutes *
Water
For toppings: Grated cheese, chopped onion, and / or chopped jalapeño to accompany
CLASSIC CHILI Instructions:
In a small bowl, mix the spices and add a little water.
In a large heavy skillet we cook the bacon over medium-high heat until it is crispy. Then, we take out the bacon and reserve it on a paper towel.
Add the onion to the bacon fat and brown it a lot. When golden brown add the garlic and meat.
When the meat is done enough add the cans of tomato and spices in water. We remove everything.
Add 1/2 glass of water and let it cook for half an hour over low heat.
When it has reduced a little we add the beans and sugar. Stir well and leave 15 minutes more on low heat.
Now we can adjust with more cayenne (for spicy), cumin (to soften), salt, sugar, and also paste a lot of lime juice and / or coriander.