Composition / ingredients
Step-by-step cooking
Step 1:
How to make chili con carne classic? Prepare the ingredients. Take beef with clean flesh, you can immediately take ground beef. Canned or pre-boiled beans are suitable (but not until ready). Bulgarian pepper 1 large, or smaller two. If it is possible to take hot pepper instead of dry seasonings, it is better to use it. My tomatoes are ground, you can take tomatoes in their own juice or fresh, removing the skin from them.
Step 2:
Wash the beef fillet under running cold water and dry it. Beef can be passed through a meat grinder or finely chopped with a sharp knife. I'll slice it.
Step 3:
Peel the onion and garlic. Finely chop them together with celery. Put a deep frying pan or a saucepan with a thick bottom on the fire, heat it up. Pour vegetable oil and fry the prepared vegetables until transparent.
Step 4:
Add chopped beef or minced meat to the fried vegetables. Fry the meat and vegetables over medium heat for about 10 minutes. If minced meat is used in cooking, then when frying, you should try to break the pieces so that there are no lumps.
Step 5:
Wash the pepper, remove the seeds and stalk. Chop the pepper arbitrarily and add to the meat, add ground paprika and dry spices. Fry everything together, stirring, for 5-7 minutes. If fresh hot pepper is used in the preparation, then at this stage it should also be added.
Step 6:
Add the chopped tomatoes and mix. For a richer taste, you can add a teaspoon of tomato paste. Add salt and ground black pepper.
Step 7:
Add the prepared beans, mix. Pour boiling water over the dish so that the liquid completely covers the contents of the pan. Simmer over medium heat under a lid until tender. If the beans are cooked until tender, then do not add it yet, but simmer the meat without it for about an hour. Then add the beans and simmer all together for another 30 minutes. Simmer with canned beans for 10 minutes.
Step 8:
Let the finished chili con carne brew in a frying pan under a lid for 10-15 minutes and you can serve it to the table. I had this dish for dinner with boiled potatoes.
Beef can be replaced with any other type of meat that you like better. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Beans - 328 kcal/100g
- White beans - 352 kcal/100g
- Fiery red beans - 23 kcal/100g
- Fresh frozen beans in a package (300 g.) - 102 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Beef fillet (steak) - 189 kcal/100g
- Beef fillet (roast beef) - 381 kcal/100g
- Celery stalk - 12 kcal/100g
