Chilli con carne – USA

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Chilli con carne

Chilli con carne
Nutrition Information
  • Serves: 5
  • Serving size: 350g incl. of cream
  • Calories: 361
  • Fat: 25 g
  • Saturated fat: 9 g
  • Carbohydrates: 16 g
  • Sugar: 7 g
  • Sodium: 1353 mg
  • Fiber: 4 g
  • Protein: 19 g
  • Cholesterol: 64 mg
Recipe type: Main
Cuisine: USA
Prep time: 
Cook time: 
Total time: 
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Chili con carne. it seems, originated in Northern Mexico or Southern Texas. Its name comes from Spanish and literally means Chilli meat. Starting way before the 2nd world war many small Chili establishments could be found throughout Texas, where it was ( and still is ) very popular. It is so popular in fact that became recognised as the national dish of the State. This popularity has spread throughout the world and it is now a firm favourite in many other parts of the world.
Ingredients
  • Minced beef – 500 grams
  • Onion – one large (finely diced)
  • Olive oil - 2 tablespoons
  • Garlic – 2 cloves
  • Pepper – One large (red)
  • Chilli powder – 2 teaspoons
  • Kidney beans – one can (drained)
  • Tinned tomatoes – One can
  • Paprika – one teaspoon
  • Beef stock – one cup
  • Tomato puree – 2 tablespoons
  • Cumin powder – one teaspoon
  • Marjoram – ½ teaspoon
  • Sugar – one teaspoon
  • Salt – to personal taste
  • Soured cream - 150ml
Instructions
Preparation
  1. Remove the top from the pepper. Cut in half. Remove the white pith and seeds. Chop the flesh into 12 mm square pieces
  2. Peel the onion and finely dice
  3. Drain the water from the kidney beans
  4. Peel and finely slice the garlic
Preparation
  1. Heat the oil in a skillet until medium heat.
  2. Add the onions and cook until translucent.
  3. Add the peppers and cook for a further five minutes. Stir continuously
  4. Add the garlic, cumin, chilli powder and paprika. Fry for two minutes
  5. Add the mince. Cook until all pinkness has disappeared and is starting to brown (about 1o minutes)
  6. Now add the stock, tinned tomatoes, tomato puree, sugar and marjoram.
  7. Cook for thirty minutes on a low heat until tender
  8. Turn up the heat and add the Kidney beans. Stir and allow to reach a steady simmer
  9. One the beans have been heated through (about ten minutes) season to taste.
  10. Remove from the heat.
  11. Serve with sour cream.
Notes
.
This recipe yields of 5 portions of about 350 grams. Can be served with white rice

Keywords: Chilli con carne