Have you ever made chili con carne? Who invented it? What are the right ingredients that go into the dish? Follow this recipe to see a variation of chili con carne and the magic of making an one-pot dish. I have never made chili con carne or either chili sin carne before. And I’m not quite sure who invented it; Texas people, Mexicans or Cowboys?
Also, I am not completely sure what should, must and shouldn’t go in it. However, I had the idea of this dish in my head and I have my own way how to make chili con carne. Maybe you’ll like it or maybe you’ll say that it’s not the original. But who knows what the original taste like? Till today it’s still not completely clear what is the basic recipe. Should there be a tomato? Should there be beans? I would answer to every of these questions with a yes.
So I made chili con carne with the ingredients mentioned below. And I like how my idea of chili turned out. Simply start with garlic and onions, then add the meat, some tomatoes and after that add anything you like. You can also use soy meat if you prefer. But do not forget the chili peppers! Make it, taste it and enjoy it.
Ingredients for four portions of chili con carne:
- 500 g of minced pork
- 2 chili peppers
- 2 red onions
- 3 garlic cloves
- 150 g chickpeas (cooked)
- 150 g red beans (cooked)
- 3 spring onions
- 500 ml of tomato purée (I used a spicy one)
- 1 tomato
- 3 Tbsp of BBQ sauce
- olive oil
- salt and pepper
Clean and chop the onions, garlic and chili peppers. I added one chili pepper (with or without seeds) at the beginning and one at the end. As a result, the first chili will release more oil and consequently make the dish spicier. Preheat some olive oil in a deep pot and add the onion, garlic and one chili pepper. Cook for a couple of minutes, stirring to prevent the garlic from burning. Add the minced meat and with a wooden spoon break up the lumps. Stir fry for ca 5 minutes, till the beef gets browned.
Furthermore, add the tomato (washed, diced), the tomato purée and three spoons of BBQ sauce. Bring to boil and lower the heat. Season with salt and black pepper and let it simmer for 20 minutes with occasional stirring. Finally, add the chickpeas, red beans, chopped spring onions and the chopped chili pepper. Cook for additional 5 minutes, remove from the stove and let it rest for 15 minutes.
Serve it warm with a nice glass of wine or beer. Chili con carne really doesn’t need anything to go with, but you can still serve some bread or tortilla.
Enjoy!
