Chili corn carne, Texas style recipe Share this recipe on Facebook
Another classic chili with meat recipe using a combination of minced meats (beef, pork and chorrizo sausage). The meat is cooked in beer, tomato sauce and several herbs and spices. This chili con carne dish is supposed to be quite hot, hence the use of chorrizo sausage (a hot Mexican sausage), jalapeno peppers and chili powder.
Preparation time: 15 minutes, Cooking time: 150 minutes, Serves: 8
2 Tbsp olive or vegetable oil
1 1/2 lb ground beef steak (round, shoulder or chuck steak)
1/2 lb ground pork
12 oz. chorrizo sausage
16 oz. tomato sauce
4 cloves garlic, crushed
1 Tbsp finely chopped green onions
2 Tbsp finely chopped green bell pepper
2 tsp dried oregano
1 Tbsp cumin powder
1-2 Tbsp chili powder (or to taste)
1 jalapeno pepper, finely chopped
1 tsp salt, or to taste
1/2 tsp black pepper
To serve / garnish
White onion, thinly sliced
Shredded Monterrey Jack or cheddar cheese
Corn tortilla chips
In a large cooking pot or frying pan over medium to high heat add the olive or vegetable oil, the ground beef, pork and chorrizo sausage and brown, stirring occasionally.
When the meat is well browned, add the tomato sauce, garlic, beer, green onions, bell pepper and seasonings (oregano, cumin powder, chiuli powder, jalapeno pepper, salt, black pepper). Stir well and bring to a boil. Lower heat to medium and cook for 30 minutes, stirring occasionally, then reduce heat to low and cover. Simmer covered for 1 hour, stirring a few times. Taste and adjust with more salt, pepper and chili, as desired.
Simmer for 1 more hour, this time uncovered, again stirring every 10 or 15 minutes, as needed, making sure that the sauce does not become too dry (in case it does, add 1/3 cup of water and stir).
Remove from heat, let it cool down and refrigerate overnight.
Reheat in the oven or microwave and serve with thinly sliced white onion, shredded Monterrey Jack or cheddar cheese, cream and corn tortilla chips.