Mexican recipes
Authentic chili con carne
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130 min
Serves 8
Mexican
Ingredients
- 6 dried habenero chilli peppers 6 dried habenero chilli peppers
- 1 cup water 240 ml water
- 3 lb boneless chuck finely diced (or similar stewing cut) 1.36 kg boneless chuck finely diced (or similar stewing cut)
- 6 tbsp olive oil 89 ml olive oil
- 4 medium onions, chopped 4 medium onions, chopped
- 4 garlic cloves, minced 4 garlic cloves, minced
- 1 1/2 tsp cumin 7.4 ml cumin
- 1 tsp dried oregano 4.9 ml dried oregano
- 1 large can chopped tomatoes 1 large can chopped tomatoes
- 1 large can chili beans 1 large can chili beans
- 1 tbsp cocoa 15 ml cocoa
- 2 bay leaves, crushed 2 bay leaves, crushed
Method
Toast the habenero peppers for 1 to 2 minutes in a skillet over high heat, turning often. Let them cool and crush them. Put them in a small pan with 1 cup of water, bring to a boil and simmer for 5 minutes. Drain and set aside.
In a Dutch oven add the meat and olive oil and saute until lightly brown. Add the onions and garlic and cook until the onions are soft, stirring occationally. Add the cumin and oregano and cook for 1 minute more. Add the tomatoes, chili beans, cocoa, bay leaves, habenero chili peppers and enough water to barely cover all ingredients and bring to boil. Lower heat, cover and simmer for about 2 hours, stirring occationally.
Serve with sour cream, freshly chopped coriander and Mexican fried rice.
In a Dutch oven add the meat and olive oil and saute until lightly brown. Add the onions and garlic and cook until the onions are soft, stirring occationally. Add the cumin and oregano and cook for 1 minute more. Add the tomatoes, chili beans, cocoa, bay leaves, habenero chili peppers and enough water to barely cover all ingredients and bring to boil. Lower heat, cover and simmer for about 2 hours, stirring occationally.
Serve with sour cream, freshly chopped coriander and Mexican fried rice.
Cook's notes
You can substitute the habenero chilli peppers with chilli powder and cayenne pepper (the amounts you use depend on how hot you like your chilli).
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