Chili con carne is a meat-based stew consisting of finely chopped beef, hot chiles, seasonings, and water.
Although some may think that chili con carne is an authentic Mexican dish, it is actually an original American dish, made only in a few places in Mexico in order to cater to the tourists.
Today, chili con carne is a wildly popular dish throughout America, with variations such as Tex-Mex, New Mexico, and Cincinnati chili.
RECIPE INGREDIENTS
Olive oil
Ground beef
Onion, chopped
Tomato paste
Crushed tomatoes
Beef stock
Kidney beans, drained
Garlic, chopped
Ground cumin
Dried oregano
Smoked paprika
Cayenne pepper plus more
salt and pepper to taste
good handful fresh parsley chopped
DIRECTIONS ON HOW TO MAKE THE BEST CHILI CON CARNE
Over medium heat, pour and heat the olive oil in a large pan. Stir in the onions and sauté until lightly golden about 2 to 3 minutes. Add the garlic and fry another minute.
Add the ground beef; fry until fully cooked and no pink showing for about 8 minutes. Stir the cumin, oregano, paprika, cayenne pepper, and tomato paste and cook, stirring about 2 minutes.
Add the tomatoes, beef stock, and beans. Season to taste with salt and pepper, stir in the parsley, and bring to a simmer over low heat.
Cook, stirring occasionally, until the chili thickens slightly, about 1-1/2 hours. Serve with warm Rice
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Best Chili Con Carne
Ingredients
- Olive oil
- Ground beef
- Onion chopped
- Tomato paste
- Crushed tomatoes
- Beef stock
- Kidney beans drained
- Garlic chopped
- Ground cumin
- Dried oregano
- Smoked paprika
- Cayenne pepper plus more
- salt and pepper to taste
- good handful fresh parsley chopped
Instructions
- Over medium heat, pour and heat the olive oil in a large pan. Stir in the onions and sauté until lightly golden about 2 to 3 minutes. Add the garlic and fry another minute.
- Add the ground beef; fry until fully cooked and no pink showing for about 8 minutes. Stir the cumin, oregano, paprika, cayenne pepper, and tomato paste and cook, stirring about 2 minutes.
- Add the tomatoes, beef stock, and beans. Season to taste with salt and pepper, stir in the parsley, and bring to a simmer over low heat.
- Cook, stirring occasionally, until the chili thickens slightly, about 1-1/2 hours. Serve with warm Rice