Chili Con Carne Tips
What’s the difference between chili and chili con carne?
The terms “chili” and “chili con carne” are often used interchangeably, but there can be a distinction between the two:
1. Chili Con Carne: Literally translated from Spanish as “chili with meat,” chili con carne is a specific type of chili that traditionally includes meat (usually beef), chili peppers, tomatoes, and beans, along with various spices. It’s a hearty, stew-like dish that originated in the southwestern United States, particularly Texas, where it is considered a state dish.
2. Chili : This term can refer to a broader category of dishes that are similar to chili con carne but might include variations in ingredients and preparation. For example, there are vegetarian chilis that omit the meat, white chili made with chicken and white beans, and green chili that uses green chili peppers. The term “chili” can also refer to the chili peppers themselves, which are a key ingredient in these dishes.
In summary, while “chili con carne” refers specifically to a meat-based chili, “chili” can be used to describe a wider range of similar dishes that might vary in their ingredients and preparation.
Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.
How do you make chili con carne taste even better?
- Use Quality Meat: Choose a good cut of beef like chuck roast and brown it well.
- Toast Spices: Toast spices like cumin and chili powder before adding to the chili.
- Use Dried Chilies: Add depth with a mix of rehydrated dried chilies, such as ancho or chipotle.
- Simmer Slowly: Let the chili simmer slowly for several hours to meld flavors.
- Add a Secret Ingredient: Try a small amount of unsweetened cocoa powder or dark chocolate for richness.
- Adjust Acidity: Brighten flavors with a splash of vinegar or lime juice at the end.
- Experiment with Beer: Consider adding a dark beer for a robust flavor.
- Let it Rest: Chili often tastes better the next day, so make it in advance if possible.
- Garnish Thoughtfully: Serve with garnishes like chopped cilantro, diced onions, or sour cream.
By focusing on these key points, you can elevate the taste of your Chili Con Carne.
Is chili con carne healthy?
Yes, chili con carne can be healthy. It’s high in protein and fiber, and can be made with lean beef and plenty of vegetables. However, watch out for high sodium and fat content, depending on the recipe and serving size.
What do you serve with chili con carne?
Serve chili con carne with cornbread, rice, tortilla chips, shredded cheese, sour cream, diced onions, avocado slices, and fresh cilantro. These accompaniments add texture and complementary flavors.
chili con carne Recipe
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chili con carne
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 5 1x
- Category: dinner
- Cuisine: American
Description
Best homemade chili con carne recipe you’ll find! Brown chunks of beef in bacon fat, then add kidney beans, onion, garlic, tomatoes, jalapeños, chili powder, and ground chipotles. Top with grated cheddar and a squeeze of lime.
Ingredients
- 500 gram lean minced beef (10% or less fat)
- 2 medium onions, chopped
- 3 garlic cloves, peeled and finely chopped
- 1–2 tsp hot chilli powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp plain flour
- 15 ml red wine or extra stock
- 300 ml beef stock, made with 1 beef stock cube
- 400 gram can of chopped tomatoes
- 400 gram can of red kidney beans, drained and rinsed
- 3 tbsp tomato purée
- 1 tsp caster sugar
- 1 tsp dried oregano
- 1 bay leaf
- flaked sea salt
- freshly ground black pepper
Instructions
STEP 1
Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.
STEP 2
Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
STEP 3
Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.
STEP 4
Bring the pan to the table. Serve with bowls of accompaniments and the chilli paste to add heat.
Notes
Here’s a spicy classic you can still eat while on a diet. Serve with a salad and/or a very small portion of rice. Don’t forget you’ve already got carbs in the beans.
Nutrition
- Serving Size: 1 cup
- Calories: 264
- Sodium: 892mg
- Fat: 14g
- Carbohydrates: 15g
- Protein: 20g
- Cholesterol: 56mg
