Chili con Carne with Toppings

Chili con Carne with Toppings Recipe from Mexico - A Mouth-Watering Delight!

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 8

Introduction

Chili con Carne is a classic Tex-Mex dish that is hearty, flavorful, and perfect for a cozy night in. This dish is a spicy stew made with beef, sausage, onions, garlic, tomatoes, and a variety of spices. It is typically served with toppings such as cilantro, kidney beans, cheese, scallions, olives, and sour cream.

History

Chili con Carne has a long and rich history that dates back to the early 19th century. It is believed to have originated in the American Southwest, particularly in Texas, where it was a popular dish among cowboys and settlers. Over the years, the recipe has evolved and adapted to include different ingredients and flavors, but the basic concept of a spicy meat stew remains the same.

Ingredients

2 tbsp vegetable oil
2.67 lb (1.21 kg) lean boneless beef, preferably round steak, cut into 1 inch cubes
2 lb (907 g) fresh Mexican chorizo or spicy Spanish smoked pork-based sausages, removed from their casings and coarsely chopped
3 medium yellow onions, coarsely chopped
5 cloves garlic, crushed through a garlic press
2 fresh jalapeño chiles, seeded, ribs removed, and minced
1 (4 oz (113 g)) can chopped mild green chiles, drained
3 to 4 tbsp chili powder, depending on strength
2 tsp ground cumin
1 tbsp dried oregano, preferably Mexican (available from Mexican markets)
2 (28 oz (794 g)) cans whole tomatoes
1 (12 oz (340 g)) bottle dark ale or beer, preferably Mexican
0.5 cup tequila
1 cup canned beef broth
3 tbsp unsweetened cocoa powder
0.5 tsp ground cinnamon
salt and freshly ground pepper, to taste
light brown sugar, to taste

Toppings (optional)

0.5 cup finely chopped fresh cilantro
1 (15 oz (425 g)) can red kidney beans, drained
shredded sharp cheddar cheese
thinly sliced scallions
sliced, pitted black olives
sour cream, to serve

How to prepare

Heat the oil in a large cast-iron Dutch oven (6- to 8 qt or 7.57 liter) over medium-high heat for 1 minute.
Add the beef and cook, turning the beef often so it browns on all sides, for 7 to 9 minutes.
Using a slotted spoon, transfer the beef to a bowl and set aside.
Add the chorizo to the Dutch oven and cook, stirring constantly, until browned, for 8 minutes.
Using a slotted spoon, transfer the chorizo to the bowl with the beef and set aside until ready to use.
Add the onion and garlic to the Dutch oven and cook, stirring, for 1 minute.
Add the reserved meats, jalapeño chiles, green chiles, chili powder, cumin, and oregano. Mix until combined.
Stir in the tomatoes, ale, tequila, beef broth, cocoa powder, and cinnamon until well blended.
Bring to a boil.
Reduce the heat to medium-low and simmer, stirring often, for 2 hours.
Season with salt, pepper, and brown sugar.
Serve hot, passing the toppings separately, if desired.

Variations

Vegetarian option: Substitute the beef and sausage with plant-based alternatives such as tofu or tempeh.
Spicy option: Add extra jalapeños or hot sauce for a spicier kick.
Bean lovers: Add more beans such as black beans or pinto beans for added fiber and protein.

Cooking Tips & Tricks

To add extra depth of flavor to your chili, try browning the meat in batches before adding it to the pot.

- For a thicker chili, you can add a cornstarch slurry towards the end of cooking.

- Adjust the amount of chili powder and other spices to suit your taste preferences.

- For a smokier flavor, you can add a chipotle pepper in adobo sauce to the pot.

- Let the chili simmer for at least 2 hours to allow the flavors to meld together.

Serving Suggestions

Serve the chili con carne with a side of cornbread or over a bed of rice for a complete meal. Garnish with your favorite toppings such as cilantro, cheese, and sour cream.

Cooking Techniques

Browning the meat: Browning the meat before adding it to the pot adds flavor and helps to seal in the juices.

- Simmering: Let the chili simmer on low heat for at least 2 hours to allow the flavors to develop and the meat to become tender.

Ingredient Substitutions

Ground beef can be used instead of round steak.

- Italian sausage can be used instead of Mexican sausage.

- Chicken broth can be used instead of beef broth.

Make Ahead Tips

Chili con Carne can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve the chili in individual bowls and garnish with a dollop of sour cream, a sprinkle of cheese, and a few slices of scallions for a colorful presentation.

Pairing Recommendations

Chili con Carne pairs well with a cold beer or a glass of red wine. Serve with a side of cornbread or tortilla chips for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

420

Carbohydrates

- Total Carbohydrates: 23g

- Dietary Fiber: 5g

- Sugars: 6g

Fats

- Total Fat: 22g

- Saturated Fat: 7g

- Trans Fat: 0g

Proteins

- Protein: 38g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 30%

- Calcium: 10%

- Iron: 25%

Alergens

Contains: Dairy

Summary

Chili con Carne is a high-protein dish that is rich in vitamins and minerals. It is a hearty and satisfying meal that is perfect for a cold winter night.

Summary

Chili con Carne is a classic Tex-Mex dish that is perfect for a cozy night in. This hearty and flavorful stew is made with beef, sausage, onions, garlic, tomatoes, and a variety of spices. Serve with your favorite toppings for a delicious and satisfying meal.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Chili con Carne with Toppings. It was a cool autumn day, the leaves were turning vibrant shades of red and orange, and there was a slight chill in the air. I was visiting my friend Maria, who was known for her delicious homemade chili. As soon as I walked through the door, I was greeted by the warm and inviting aroma of spices and simmering meat.

Maria greeted me with a smile and a hug, before leading me into her cozy kitchen. She had a large pot bubbling away on the stove, and the scent of cumin and chili powder filled the room. She handed me a spoon and told me to give it a taste. I took a bite and was immediately blown away by the bold flavors and hearty texture of her chili.

I asked Maria for the recipe, eager to recreate this dish in my own kitchen. She smiled and told me that it was a family recipe, passed down through generations. She pulled out a tattered old notebook and flipped to a well-loved page, revealing the handwritten instructions for her Chili con Carne with Toppings.

As Maria walked me through the steps, I took notes and asked questions, eager to learn everything I could about this delectable dish. She explained how the key to a good chili is in the slow cooking process, allowing the flavors to meld together and develop over time. She also shared her secret ingredient – a splash of dark beer, which added a rich depth of flavor to the dish.

After several hours of simmering and stirring, the chili was finally ready. Maria ladled steaming bowls of it into colorful ceramic bowls, and we sat down at her kitchen table to enjoy the fruits of our labor. The chili was topped with a variety of garnishes – shredded cheese, sour cream, diced onions, and fresh cilantro – each adding their own unique touch to the dish.

As I savored each spoonful of the chili, I knew that this recipe was something special. It was more than just a meal – it was a labor of love, a piece of culinary history passed down through generations. I could taste the care and dedication that went into each batch, and I knew that I had to share this recipe with my own family.

When I returned home that evening, I immediately set to work in my own kitchen, gathering the ingredients and following Maria's instructions to the letter. As the chili simmered away on the stove, filling my home with its tantalizing aroma, I couldn't help but feel a sense of pride and accomplishment. I was carrying on a tradition, honoring the recipes and techniques of those who had come before me.

When my family sat down to dinner that night, they were greeted with steaming bowls of my homemade Chili con Carne with Toppings. I watched with bated breath as they took their first bites, hoping that they would enjoy it as much as I had.

To my delight, the response was overwhelmingly positive. My husband raved about the bold flavors and tender chunks of beef, while my children loaded up their bowls with an assortment of toppings. As we sat around the table, laughing and chatting, I couldn't help but feel grateful for the culinary traditions that had been passed down to me.

From that day on, Chili con Carne with Toppings became a staple in our household. It was a dish that brought us together, a meal that was shared with love and appreciation for the flavors and traditions of the past. And every time I make a batch of chili, I think back to that fateful day in Maria's kitchen, where I learned the recipe that would become a beloved favorite in my own home.