Chili con carne is a tasty main dish typical of Tex-Mex cuisine. Made with kidney beans, beef, hot peppers, and bell peppers of various colors, it is a rich and flavorful dish. Its name comes from the presence of chili, which gives the dish a spicy and deep taste. Perfect to enjoy during cold winter evenings, chili con carne pairs well with a portion of white rice or garnished with grated cheese.
Soak the beans in a bowl full of water overnight
Cut the beef into cubes
Remove the seeds and white membranes from the bell peppers and hot peppers
Chop the hot peppers, yellow bell pepper, green bell pepper, and one red bell pepper into pieces; blend the pulp of the remaining two red bell peppers and strain the obtained puree
Place the meat in a pan with 30 g of butter and two tablespoons of olive oil and brown it evenly over high heat, stirring with a steel spatula
Melt the remaining butter in a large saucepan and sauté the chopped onions and garlic cloves over moderate heat for 2-3 minutes
In a small pot, heat 1 tablespoon of oil, mix in the tomato paste, then add it to the onion and garlic sauté
Also add the tomato puree, hot peppers, previously browned meat, basil, bay leaves, brown sugar, necessary salt, and a generous grind of white pepper
Pour in the beef broth and place in a preheated oven (200 degrees) for an hour
Meanwhile, brown the corn kernels in a pan with a tablespoon of oil over low heat for 4-5 minutes; drain the beans
When there is a quarter of an hour left before the end of cooking, add the chopped pieces and the bell pepper puree to the stew
Pressure Cooker
Pan
Knife
Store in the refrigerator in an airtight container for up to 3 days
Traditional dish of Tex-Mex cuisine
| Energy (kcal) | 124.13 |
| Carbohydrates (g) | 11.89 |
| of which Sugars (g) | 8.4 |
| Fat (g) | 3.73 |
| of which Saturates (g) | 1.25 |
| Protein (g) | 8.39 |
| Fiber (g) | 6.03 |
| Sale (g) | 0.09 |
