Classic chili recipes. The famous mexican dish called chili

This dish is very popular in North America. It has a pronounced spicy taste and excellent aroma that stimulates the appetite and turns food into a real cult where the king is the king. Recipes using it are selected in connection with the personal preferences of the chef or client. This is due to the fact that each individual variety of this product has its own pungency and flavor. For gourmets - lovers of hot food - jalapeno peppers are added, and the simplest type of chili is used to give the usual spicy taste. Therefore, it is up to you to decide which ingredient to use - after all, it all depends on personal preferences.

Ingredients

To prepare the dish you will need:

Chilli;

Onion - 2 pcs.;

Bulgarian pepper - 2 pcs.;

Garlic - 6 cloves;

Pickled tomatoes - 2 kg;

Canned beans - 1 kg;

tomato paste;

Food preparation

First of all, you need to understand that chili - which is so popular in Texas - is a rather spicy food based on meat with the addition of various vegetables and spices. That is why you should not turn the beef into minced meat, but you need to rinse it well and chop it into small pieces.

The same should be done with celery, onions and bell peppers. Canned tomatoes must be removed from the jar, peeled and poured with a small amount of juice.

Cooking

Authentic Texas Chili is prepared in several stages. First, in a pan with plenty of vegetable oil, celery and onions. In this case, all vegetables should be covered with a golden crust. Next, in this pan, fry the meat over high heat.

When the beef is golden brown, prepared vegetables, garlic, spices, salt, tomatoes with juice and ground hot pepper are added to the Texas chili. After that, the fire is reduced and the dish is stewed under a closed lid for two hours. At the same time, all products boil a little and begin to resemble a homogeneous mass. This is the effect that needs to be achieved.

After two hours, tomato paste and canned beans are added to the Texas-style chili. At the same time, it is better that the beans are red, so they do not disturb the general appearance of the whole dish. After that, the chili is again covered with a lid and simmered for another ten minutes. At the end of the allotted time, the fire is turned off and the dish is allowed to brew a little.

Innings

Texas-style chili is served at the table in a separate plate or on tartlets. At the same time, it can be decorated with fresh herbs. It is worth noting that all drinks for chili must be selected very carefully. The fact is that hot pepper, when interacting with water, only increases its burning properties, and only milk can reduce this effect. Therefore, everyone chooses a drink based on personal preferences. This dish, with some additions of spices and herbs, often won prizes in the spicy food competition in the United States. That is why it should be used carefully so as not to get burns of the mucosa.

Chile con carne(chili con carne) is a wonderful dish of Tex-Mex (tex-mex) cuisine. It has long and firmly established itself in my family and is prepared quite often. After heating, it does not lose, but rather acquires taste qualities.

Preparing is simple, although it takes time. It means "chili with meat". Although it is a Mexican dish, it perfectly suits the conditions of the Russian climate, especially in the cold season. Hearty, tasty, and the spiciness pleasantly warms.

For Chile con carne you will need:

• Meat. Traditionally beef, but any variations are possible.
• Chile. The amount depends on your spiciness preference.
• Onion.
• Garlic.
• Tomatoes. Best of all, of course, are summer ground, but since they are only in summer, you can use good tomatoes in your own juice in the rest of the year. Just look at the composition on the bank. The best option is when the composition includes only tomatoes, salt and tomato juice.
• Beans. Color does not matter.
• Cocoa or good dark dark chocolate.
• Spices. Here the Mexican mixture NOMU produced in South Africa was used. (More on it below).

Cooking Chili con carne

Let's deal with the beans first. If you are using dry beans, soak them the day before, and boil them in unsalted water the day before. The job is long. In order to make your life easier, you can use canned beans, the only thing is - buy in your own juice, and not in tomato or with any other additives. This, of course, greatly simplifies the task, but personally cooked beans are tastier anyway.

Cut the meat into small pieces. Quite often, minced meat is used, but for me it is tastier in pieces.

In a deep saucepan, heat a little vegetable oil, and fry the meat until light brown.

While the meat is fried, cut the onion into quarter-rings.

We spread the fried meat on a plate, and put the onion in the same saucepan and in the same oil. We add it a little, because salted onions are fried faster and better than unsalted ones.

We free the chili from seeds (if you like a spicier dish, you can leave the seeds) and from white films. Cut into thin strips.

Also finely chop the garlic. We cut it, but do not crush it with a garlic press.

Add spices to the fried onion as soon as it starts to turn golden.

Click on the photo to enlarge.

Also add chopped garlic to the saucepan to the onion and spices.

We give them a minute to get to know each other and return the meat back to the stewpan. Stir and fry together for 5-10 minutes.

Now it's time for tomatoes. In any case, canned or not, we remove the skin from them. If the tomatoes are from a jar, then this is done quite simply, but if they are fresh, then we make a cross-shaped incision on the tomato, pour the tomatoes with boiling water and after 5 minutes we change the boiling water to cold water. After that, the skin is peeled off without any difficulty.

Pour the tomatoes along with the juice into a saucepan to the meat. If there is a suspicion that they will not disperse into sauce when stewing, we first chop with a knife into small pieces.

Thoroughly mix the contents of the saucepan.

Add boiling water to almost cover the meat. Salt. Close the saucepan with a lid and simmer over low heat until the meat is fully cooked. Since my family loves very soft meat so that it just melts, the stewing process takes me at least an hour and a half.

When the meat is already completely cooked, add boiled beans to the stewpan.

Mix again. Add one or two tablespoons without a hill of cocoa powder. Or just a piece of dark dark chocolate. Stir until completely dissolved.

We look at the amount of the resulting sauce. If it seems to you that there is a lot of it, you can leave it to evaporate without a lid.

In any case, let it simmer for at least 15-20 minutes over low heat to warm the beans and allow the beans to absorb the taste and smell of the sauce.

Turn off the fire, let the brew calm down and understand that the cooking is over.

Serve portions and add greens. Of the greens, cilantro is best suited. And/or parsley. Green onion. But dill, basil, etc. will only interfere.

But mezcal doesn't hurt at all. Or a bottle of Corona.

No side dish, of course, is required, as this is an all-in-one dish.

Who remembers the wonderful feature film "K-9: Dog Job", starring James Belushi and Jerry Lee, a shepherd dog - a "specialist" for finding drugs, and having his own opinion on absolutely everything? Remember, at the kennel where Agent Michael "received" the dog, at lunch time all the dogs, like normal dogs, received regular dog food, and the wayward Jerry Lee received a bowl of chili con carne.

"Chili", or rather chili con carne (Spanish chili con carne) is a dish of Texas and Mexican cuisines, colloquially - "chili", literally - "pepper with meat". The main component is hot chili peppers and meat. Everything else in “chili” is local fantasies, which, however, are considered classic there, and for which the locals are ready to start a war and lynch the doubter.

Frequent additions to "chili" - onions, tomatoes, sweet green and red peppers, garlic, red Mexican beans, and even brown sugar, cocoa, honey - in small quantities. "Chili" is seasoned with coriander, cumin, ajgon (zira), oregano. Usually served with corn chips, tortilla, rice, cheese, herbs or seasoned with sour cream.

Where the "chili" came from, no one can reliably say. They say that the dish was invented by immigrants and brought to America, or invented in the army, there is even a 150-year-old book, and even that it is the product of "visions" of a nun who fell into a religious trance.

For anyone, "chili" is a well-known dish. And if cooked well, very tasty! In some movie I saw the name of the tavern - "Atomic Chili". Since 1977, chili with meat has been the official state (national) dish of Texas, although I thought that.

Yes, I’ll say right away, for those who are afraid to start a “fire”: only the first two spoons are spicy, and then it will be impossible to tear you away from the dish, by the way, add cornbread to the chili and. The chili con carne recipe will forever be in your culinary piggy bank.

Considering that chili is meat with hot peppers, and we are simply not ready for such a quantity of spiciness, we will replace most of the hot peppers with sweet and meaty ones. Lite version.

If you want everything for real - instead of sweet pepper, add hot chili.

Chile con carne. Step by step recipe

Ingredients (2 servings)

• Beef 500 gr
• Chili pepper 2-3 pcs
• Sweet pepper 2 pcs
• Red beans 1 bank
• Tomatoes 2 pcs
• Purple onion 2 pcs
• Garlic 4-5 cloves
• Tomato pulp or tomato juice 100 ml
• Pork fat 30 gr
• Bitter chocolate or cocoa 1 st. l.
• Salt, coriander, zira, oregano, cumin Spices:

1. Chili con carne, or "chili" is made from beef. You need meat, which usually goes to goulash, pulp without bones and tendons. Wash the meat, cut into pieces. In principle, local recipes often use meat in the form of minced meat. But chili with pieces is much more pleasant to eat.

   Chili con carne, or "chili" is made from beef

2. Chili pepper to taste, do not forget that Mexican cuisine is quite spicy and not everyone will appreciate the fiery taste. In Mexican cuisine, recipes often write - 8 chili peppers. It scares. But it turns out that the general rule is: put 7 peppers whole, and cut one, and the dish will be slightly spicy. Put 5 peppers whole, and cut three, and the chili con carne will be hot. Cut all 8 peppers and the dish will be atomic.
3. So, how much "chili", and in what form to put in a dish, is up to you. I added two small chili peppers. I cut one in half, left the second as is, and the chili turned out to be moderately spicy, and very tasty.

   Peppers, red beans, purple onions, tomatoes and garlic

4. Red beans are perhaps the most difficult. We don't grow it. In principle, our local beans are also suitable, besides, they are purple-red in color. Canned red beans are sometimes found in stores, and I actually use it. The liquid must be drained, and the beans washed and used in the preparation of chili con carne.
5. Coarsely chop sweet pepper. Peel the purple onion and cut into rings. Cut all vegetables in advance.

   Chopped vegetables for chili con carne

6. Purple onions, garlic, sweet red peppers are always available vegetables.
7. Canned tomato pulp - available at any store, but I like to use natural tomato juice made from fresh tomatoes rather than reconstituted from tomato concentrate or tomato paste.
8. Cut a small piece of lard into thin slices and melt the fat out of them in a frying pan. You need very little pork fat, literally 1 tbsp. l. You can use pork lard, which is actually provided for in classic chili con carne recipes.

   Drain pork fat

9. Sliced ​​beef fry in pork fat until golden brown. It is best to do this over high heat, constantly stirring the meat.

   Sliced ​​beef fried in pork fat

10. The presence of a fried crust is very important, with further cooking, the pieces of meat will keep their shape well and become soft.

    Beef should be browned

11. When the meat is fried, add chopped bell pepper, purple onion and chili pods. Add water or meat broth, simmer the meat with vegetables under a lid over low heat until the meat is cooked.

    Add peppers, onions and tomatoes to the meat

12. Grate the garlic or finely chop with a knife. Add red beans and garlic to meat.

    Add red beans and garlic to meat

13. Add spices: coriander, cumin, oregano, cumin and salt - all to taste.
14. Peel the skin off the tomatoes and remove the seeds. Cut the tomato into large pieces, approximately like a sweet pepper, and add to the chili con carne.
15. Mix everything gently. Add tomato pulp or tomato juice and some water. It is necessary that the chili was with liquid.
16. Simmer the chili con carne uncovered over medium heat until the meat is done. During this time, the liquid should almost boil away, and the chili with meat should begin to thicken.

Recently, interest in Mexican cuisine has grown. Many major cities have opened restaurants where you can taste delicious dishes. Soup "Chili con carne" is considered the hallmark of Mexico. It contains foods that all Mexicans love. Some housewives cook this dish at home.

Cooking Tricks

Now you can find various recipes for making "Chili", but many of them are not detailed enough. This soup can be made with both lumpy meat and minced meat. Culinary advises to buy only fresh products. You should not take store minced meat, as it contains a lot of fat. Some housewives use cheap pork or chicken.

The original recipe for chili soup involves the use of beef.

The Mexican Chili con carne recipe is known far beyond the country, but some chefs change it too much. They buy white beans instead of red ones, which negatively affects the taste of the soup. And also some housewives neglect spices, although they give the soup such a bright taste.

minced meat soup recipe

"Chili con carne" can be cooked with quality ground beef. It will turn out very tasty and will appeal to connoisseurs of spicy and spicy dishes. Thick soup according to the classic recipe is made from the following products:

Beans should be soaked for a long time Therefore, it is advisable to fill it with water in the evening and leave it on the table. In the morning you need to rinse it and fill it with clean water. When the beans boil, they need to be washed again and poured with a new portion of the liquid. They should cook for 90 minutes. They should be stirred from time to time.

Heat a little oil in a frying pan and fry the chopped onion and garlic until soft. Then add mince to it. You need to stir constantly so that lumps do not form. The meat will be ready in 15 minutes.

Peel the tomatoes and cut into cubes. Bulgarian pepper is cut into thin strips, and bitter is crushed into cubes. All vegetables are added to minced meat and stewed for 10 minutes.

Then the contents of the pan are added to the pot with boiled beans. When the soup boils, add tomato paste, and after 10 minutes spices. The soup should boil for 5 minutes, and then it should be removed from the heat. It needs to be poured into plates and put greens there. Some lovers add sour cream.

Cooking meat dishes

Mistresses from different countries are modernizing the Chili recipe with beans. So, American housewives make Texas-style soup. They use the following products:

Rinse beef tenderloin and pat dry with paper towels. Then it is cut into small pieces over high heat until golden brown. While the meat is fried, cut the pepper, herring and onion into cubes. They need to be fried in another pan. Then the meat and vegetables are combined and chopped pickled tomatoes are added there. Next, you need to reduce the heat and simmer the meat for an hour and a half. Then tomato paste, finely chopped garlic and spices are added to the pan. As soon as the contents of the pan boil, it must be removed from the heat. It is better to serve the dish an hour after preparation.

In Japanese restaurants, you can try the spicy Gyuniku Chili soup. It is another variation of Chili con carne. It is made with rice noodles and mushrooms. In Russia, this dish is often ordered in Japanese restaurants.

Renowned culinary specialist Jamie Oliver offers his recipe for the famous dish. He can quickly prepare it from the following products:

Carrots, celery, garlic and onions must be cut into cubes. Pour oil into a large saucepan with a thick bottom and put on fire. Vegetables are added there and stewed for 7 minutes. Finely chopped beef is fried in a separate pan and added to the pan with vegetables. Then you need to add beans, chickpeas and chopped canned tomatoes. Then add 500 milliliters of water and reduce the heat to a minimum.

When vegetables and meat become soft, add spices, balsamic vinegar, salt and juice of ½ part lime to the pan.

Then you need to taste the soup and add salt if required. Before serving, finely chopped cilantro is added to the dish.

Attention, only TODAY!

They say that in order to understand how tasty, spicy and satisfying Mexican food is, you need to dine at least once in a real Mexican restaurant. Mexican cuisine is amazing tortillas, black bean soup, cold gazpacho and, of course, the main meat dish - chili.

Mexicans prepare their famous chili dish in two ways. The most famous is CHILI CON CARNE (translated from Spanish - “pepper with meat”.

And his second option is CHILI SIN CARNE. This is the same, but without meat, but eggplants are added. But both species warm the soul and body, as on a frosty day.

Chili cooking

Let's start with a more satisfying, more "masculine" option -. We only note that meat (preferably beef) can be in the form of minced meat or in the form of small pieces - as for "beef stroganoff" or "azu".

CHILI CON CARNE (l-th option)

Products:

• 1 kg ground beef,
• 300 g red beans,
• 3 bulbs
• 4 large tomatoes,
• 2 sweet red peppers
• 2 chili peppers
• 2 cups beef broth
• ground black pepper,
• 4-5 garlic cloves,
• 5 -6 art. tablespoons of vegetable oil
• salt to taste.

1. Soak the beans overnight, pour fresh water in the morning and boil until tender. Throw away in a colander.

2. In a cauldron or a deep cast iron pan, heat the oil and fry the ground beef.

3. Peel and cut onions into rings.

4. Wash and cut sweet peppers and tomatoes.

5. Peel the chili peppers from the seeds and finely chop.

6. Add all the chopped vegetables to the minced meat and cook over medium heat for about fifteen minutes.

7. Then pour the broth into the cauldron, salt, add ground black pepper and, finally, beans.

8. Close the lid and keep on low heat for about 20 minutes.

9. A few minutes before cooking, sprinkle the dish with chopped garlic.

CHILE CON CARNE. (2nd option)

Products:

• 400 g beef, 2-3 onions,
• 1-2 tbsp. butter spoons,
• 1 teaspoon salt
• 1 g large ground pepper,
• 1 teaspoon chili pepper powder
• 400 g canned tomatoes in their own juice (1 can),
• 5 garlic cloves,
• 100 ml of water
• 400 g red beans in tomato sauce (1 can).

1. Peel the onion, chop it, sauté in oil over medium heat until golden brown.

2. Add finely chopped meat to the pan and fry.

3. Salt, pepper, put chopped tomatoes with juice.

4. Add finely chopped garlic.

5. Simmer everything under the lid for 10-15 minutes.

6. At the end, add chili powder, beans, hold on low heat for another ten minutes.