Chili con carne cooked in a cauldron

Votes: 1

How to Make - Chili Con Carne in a Cauldron

Time: 3 hours 35 minutes
Complexity: average
Servings: 8

Chili con carne cooked in a cauldron - a detailed recipe.

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:

1100 g beef neck, cut into 2.5 cm cubes.
1100 g pork shoulder, cut into 2.5 cm cubes.
1 tbsp. salt or more to taste
Ground black pepper
0.3 - 0.5 cups olive oil
2 large onions, chopped
10 large cloves garlic, crushed
0.25 tbsp. red chili powder
2 tablespoons ancho chili powder
1 tbsp. ground cumin
2 tsp oregano, chopped
6 cups beef or chicken broth
2 cans pinto beans (470g each), drained and rinsed under water
Serving recommendations: white rice, sour cream, chopped cilantro (fresh coriander), grated cheddar, chopped fresh or pickled jalapeño peppers

Ingredient Substitution Suggestions

We recommend

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

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 Dutch oven or Dutch oven over medium-high heat. Fry the meat in small batches until golden brown, adding more oil as needed. Transfer the meat to a plate.
Leave only 2 tablespoons of oil in the cauldron. Fry the onion over medium heat for 10 minutes, scraping up any browned bits of meat from the bottom of the cauldron with a wooden spoon. Add the garlic and continue cooking for another two minutes. Stir in the chili powder, cumin, and oregano and sauté for another two minutes.

Add 5 cups of broth and stir. Add the meat along with its juices. Bring to a gentle simmer. Season with salt and pepper to taste and let the meat simmer, covered, for about 3 hours.

In a blender, combine half the beans and the remaining broth. Add the mixture to the pot along with the whole beans. Let it simmer for 1 hour or more, until the beans are tender. Season with salt and pepper to taste and serve with rice as a side dish. Garnish with sour cream, chopped cilantro, grated cheddar, and chopped fresh or pickled jalapeños.

You can cook Chili con carne with hot peppers.

Categories:

recipe / Dishes in a duck pan / Soups / Thick soups and stews / / Food Network - recipes / Mexican cuisine

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