Traditional chili con carne

Votes: 1

Time: 2 hours 20 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 682, total fat 28 G., saturated fats 8 G., proteins 75 G., carbohydrates 37 G., fiber 11 G., cholesterol 179 mg, sodium 1457 mg, sugar 4 G.

This hearty chili is made with beans and two types of meat—pork and beef—and turns out rich, flavorful, and delicious. For a delicious taste, don't try to shorten the cooking time or use ground meat: the meat, braised in chunks, creates a unique aroma and texture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg of beef for stewing or beef neck, cut into 2.5 cm cubes.
1 kg of stewing pork or pork shoulder, cut into 2.5 cm cubes.
1 tbsp coarse salt
1/3–0.5 cup corn oil
2 large Spanish onions, finely chopped
10 large cloves garlic, crushed
1/3 cup chili powder + 2 tbsp.
1 tbsp. l. ground cumin
2 tsp dried oregano
1 can (425 g) diced tomatoes
5 cups lightly salted chicken broth
2 x 14 oz cans pinto beans, rinsed
For serving: white rice, chopped cilantro, grated cheddar, chopped tomatoes, chopped fresh or pickled jalapeño peppers

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork, chili seasoning, cumin, oregano, beef, tomatoes, pinto beans

Cooking the dish according to the recipe:

Pat the meat dry with paper towels and season with salt and pepper. Heat 2 tablespoons of oil in a large casserole or Dutch oven over medium-high heat. Cook the meat in small batches until well browned, adding more oil to the pan if necessary. Transfer the meat to a bowl and set aside.
Drain most of the fat from the pan, reserving 2 tablespoons. Sauté the onion over medium heat for 10 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the garlic and sauté for another 2 minutes. Add 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes.

Add the diced canned tomatoes and 4 cups of broth. Return the meat and any juices to the pan. Bring to a gentle simmer. Season with salt and pepper, cover, and cook for 30 minutes.
In a food processor or blender, puree half of the beans with the remaining 1 cup of broth.
Add the bean mixture to the chili along with the whole beans. Simmer, uncovered, for another 1 hour or until the beans are tender. Stir in the remaining 2 tablespoons of chili powder and season with salt and pepper to taste. Serve with rice and toppings.

Categories:

recipe / Food processor / Calorie content of prepared meals / Main courses / Cereals, legumes / Meat / Vegetables and mushrooms / Thick soups and stews / / Food Network - recipes / Mexican cuisine

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