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Chili Con Carne

Chili con carne is a stew from northern Mexico or southern Texas, containing chili peppers, beef, tomatoes, and red kidney beans.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 4 people
Calories: 276 kcal
Course: Main Course
Cuisine: North American

Ingredients

  • 4 tablespoons vegetable oil
  • 1½ lb boneless beef neck (or beef shank, cut into very small cubes)
  • 1 onion , peeled and finely diced
  • 6 cloves garlic , peeled and crushed
  • 1 large red hot pepper , chopped
  • 1 medium jalapeño pepper , diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon cinnamon , optional
  • 1 teaspoon dried oregano
  • 2 teaspoons smoked paprika
  • 1 teaspoon instant coffee , good quality
  • 1 cube beef stock
  • 1 oz. dark chocolate
  • 3 tablespoons tomato puree
  • 2 bay leaves
  • 14 oz. canned red kidney beans , drained net weight
  • salt
  • boiling water
To serve
  • cooked white rice
  • tortilla chips
  • cilantro
  • salsa
  • corn
  • guacamole
Equipment
  • Cast iron pan
  • Spatula

Instructions

    Cup of Yum
  1. Heat 1 tablespoon of oil in a cast iron pan and brown the beef over high heat, then transfer it to a bowl. Set aside.
  2. Add a few tablespoons of boiling water to the pan and let it boil, scraping the bottom with a spatula to remove any brown bits stuck to the bottom.
  3. Pour this water into the bowl with meat. Set aside.
  4. Clean the bottom of the pan and heat the remaining oil over medium heat.
  5. Add the onions and sauté for about 5 minutes or until soft, stirring frequently.
  6. Add garlic, peppers, oregano and dried spices except smoked paprika. Mix well.
  7. Cook for another minute, stirring constantly, then add the beef and its juices.
  8. Add the coffee, bouillon cube, chocolate, tomato purée, bay leaves, and beans.
  9. Pour in enough boiling water to cover everything and stir well to melt the chocolate, and dissolve the coffee and stock cube.
  10. Season with salt to taste.
  11. Bring to a boil and cover.
  12. Reduce heat to simmer over low heat for about 2½ hours, stirring occasionally, until sauce has reduced and beef is very tender.
  13. When the chili con carne is cooked, add the smoked paprika.
  14. Stir well and serve optionally with cooked white rice, tortilla chips, cilantro, salsa and guacamole.