Mexican recipes
Chili con carne with red kidney beans (one of the best versions)
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135 min
Serves 4
Mexican
Ingredients
- 1 lb stewing beef (cut into about 1 inch cubes) 455 g stewing beef (cut into about 1 inch cubes)
- 1 cup beef broth 240 ml beef broth
- 1/2 cup water 120 ml water
- 1 cup tomato sauce 240 ml tomato sauce
- Mixture 1 Mixture 1
- 1 medium onion, minced 1 medium onion, minced
- 1 garlic clove, minced 1 garlic clove, minced
- 1/2 tbsp sweet paprica 7.4 ml sweet paprica
- 1 package Sazon Goya 1 package Sazon Goya
- 1/8 tsp black pepper 0.6 ml black pepper
- 1/2 tbsp chili powder 7.4 ml chili powder
- 1/4 tsp cayenne pepper 1.2 ml cayenne pepper
- 1 tsp minced onion 4.9 ml minced onion
- Mixture 2 Mixture 2
- 1/2 tbsp chili powder 7.4 ml chili powder
- 2 tbsp Gebhardt's chili powder (or any other mild chili powder) 30 ml Gebhardt's chili powder (or any other mild chili powder)
- 1/2 tsp ground cumin 2.5 ml ground cumin
- 1/8 tsp black pepper 0.6 ml black pepper
- Mixture 3 Mixture 3
- 1 medium onion, minced 1 medium onion, minced
- 1/2 tbsp Gebhardt's chili powder 7.4 ml Gebhardt's chili powder
- 1/2 tsp ground cumin 2.5 ml ground cumin
- 1 tsp dried oregano 4.9 ml dried oregano
- 1 tsp salt 4.9 ml salt
- 1 can red kidney beans (about 14 oz.; drained) 1 can red kidney beans (about 14 oz.; drained)
Method
In a large pot over medium to high heat, add the beef in batches and brown on all sides.
Drain the liquid and return all the browned beef. Add the beef broth and water and cook uncovered, over low heat for 20 minutes. Add the tomatoes and cook for 10 more minutes.
Add mixture #1, stir well and cook over medium to low heat, uncovered for 1 hour.
Add mixture #2, 1/2 cup of hot water, stir well and cook uncovered for 45 minutes more.
Add mixture #3 and the red kidney beans and cook covered for 30 minutes more.
Taste and adjust with salt and chili powder, as desired.
If the chilli becomes too dry at any time during the cooking process, add hot water and stir well.
Drain the liquid and return all the browned beef. Add the beef broth and water and cook uncovered, over low heat for 20 minutes. Add the tomatoes and cook for 10 more minutes.
Add mixture #1, stir well and cook over medium to low heat, uncovered for 1 hour.
Add mixture #2, 1/2 cup of hot water, stir well and cook uncovered for 45 minutes more.
Add mixture #3 and the red kidney beans and cook covered for 30 minutes more.
Taste and adjust with salt and chili powder, as desired.
If the chilli becomes too dry at any time during the cooking process, add hot water and stir well.
Cook's notes
You refrigerate the chili overnight. The refrigeration process will allow the flavours to develop and
therefore, result in a much tastier result. You can also freeze the
chili and use within 1 to 2 months.
To make more chili, multiply the quantities used in the ingredients above. To make a hotter or milder version of the chili, use more or less chili and cayenne powder. The amounts of chili and cayenne used in this recipe will yield a medium heat chilli.
To make more chili, multiply the quantities used in the ingredients above. To make a hotter or milder version of the chili, use more or less chili and cayenne powder. The amounts of chili and cayenne used in this recipe will yield a medium heat chilli.
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