4 portions; 10 min preparation; 1 hour cooking time (or as long as you can).
Chili con carne is a traditional American dish with Mexican and Spanish influences and a long history. Although many believe it is a typical Mexican dish, they are not quite right. The origin of dish comes from the 17th century when the poor families combined cheap ingredients to feed their children. Then a Spanish nun came to the States to preach christianity and made similar dish. The chilli com carne as we know it today was presented for the first time in San Antonio, Texas. It was so delicious that they honored it as a national dish. Americans even have a national chili day on the fourth Thursday of February.
Let me tell you, there is nothing cheap in this dish and it totally deserves a day of the year to celebrate it. It’s so rich and all ingredients make perfect sense. If you cook it long enough, the flavour will be so intense and deep that you will hardly could be a able to stay away from the bowl. I even recommend to cook it as long as you can if you have the time. It will taste amazing!
I combined my chili with silky guacamole, so there was some Mexican flavour after all. The spicy guacamole complements perfectly the beef and spices of the chili. It’s a great combination of deep flavour with light lime-chilli avocado. Enjoy!
- 500 g ground beef
- 400 g peeled tomatoes with juice, chopped
- 1 onion
- 3 cloves garlic
- 1 tbsp tomato paste
- 100 ml white (or red) wine
- 1 red bell pepper, chopped
- 300 g black beans
- 150 g corn
- 1 red chilli, minced or 1/2 tsp chilli hot chilli powder (optional)
- 1 tsp paprika powder
- 1 tsp ground coriander powder
- 1 tsp ground cumin powder
- 1/2 tsp thyme
- 1 tsp sugar
- 1 tbsp crème fraîche
- 1 tsp lime juice
- 15 g fresh cilantro
- 1 tbsp mild olive oil
- salt and pepper
For the guacamole
- 2 chopped avocados
- 1/2 minced red chilli pepper or 1/2 tsp cayenne pepper
- 2 tbsp lime juice
- 2 minced garlic cloves or 1/2 garlic powder
- 1/2 minced red onion
Mince the onion and garlic fine. Heat the olive oil on a medium heat and fry the onions until transperant. Add the garlic. Fry for another 2 min. Keep an eye on the pan so that it doesn’t burn. Add the tomato paste and stir for a couple of minutes. Add the ground beef and stir until it starts to change it’s colour. Then add the wine and wait until the alcohol evaporates.
Once the liquid evaporates add the chopped bell pepper, black beans, corn and chilli. Now is the time to add the seasoning. Season with paprika, ground coriander, cumin and thyme. Add black pepper and salt. Add the chopped peeled tomatoes with the juice crème fraîche and sugar. Leave on a low heat to get thick.
Cook it as long as you can, then the flavours will get intenser. Keep an eye on the pan so that it doesn’t get dry. If so, add a little bit of water to the sauce. Before you serve it, add the lime juice and minced fresh cilantro. Leave 1/3 of the cilantro for decoration. Serve with guacamole and green salad. Enjoy!