Recipe: Traditional Chilli Con Carne | Cultiviz

Traditional Chilli Con Carne

Geplaatst op: 7 November 2020
07
Nov

There are countless variations of chilli con carne, which means chilli with meat. With beans, without beans, with minced meat, without minced meat. Originally, chilli con carne is made from beef that has been stewed for several hours. Garlic, onion and cumin are added as well.

You won’t find any beans or corn in this dish. But chuck, dried chilli peppers and canned chipotles with adobo. Chipotles are dried and smoked jalapeño peppers. Adobo is the liquid from the can that contains these chipotles. It contains tomato paste, vinegar, garlic and herbs and serves as a really delicious seasoning.

These chipotles have a sweet and smoky aroma. In addition, they retain their spiciness. This chilli con carne really is for die-hards. It is very spicy because of all the peppers. If you want it a little less spicy, put less chipotles in it.

A lovely stew.

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Traditional Chilli Con Carne

In this traditional chilli con carne we stew beef with dried chilli peppers and smoked jalapeño peppers in adobo.
Prep time20 minutes
Cooking time4 hours
Servings: 4 persons
Author: Cultiviz
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Ingredients

  • 1 kg chuck in 5 cm pieces, keep the fat separate
  • 3 dried chilli peppers seeds removed
  • 3 chipotles canned smoked jalapeño peppers
  • 2 tbsp adobo liquid from the can of chipotles
  • 2 onions finely chopped
  • 4 clove garlic
  • 1 tbsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp dried oregano
  • 2 cinnamon sticks
  • 2 tbsp polenta
  • 2 tbsp brown sugar
  • 1 lime the juice
  • olive oil
  • 1 spring onion Finely chopped
  • wraps
  • 1 avocado cut into cubes

Instructions

  • Place a cast iron skillet over medium heat. Toast the dried chillies for 2 to 3 minutes, stirring occasionally, until they darken slightly. This gives them a deeply roasted aroma.
  • Add 750 ml of water together with the chipotles and the adobo. Bring it to a boil and let it cook for 5 minutes.
  • Pour the sauce into a bowl and let it cool. Then put it all in a blender or food processor.
  • Place the fat from the meat in the frying pan at medium heat. Remove the fat from the pan when the juices have run out. That is what we will use for frying the meat.
  • Sprinkle some salt and pepper on the meat. If necessary, add some olive oil to the pan and place half of the meat in the pan. Be careful not to overcrowd the pan with meat. We want to bake it deep brown to get a rich flavour. Fry the meat for 4 to 5 minutes while stirring.
  • Remove the meat from the pan, place it on a plate and fry the other meat for another 4 to 5 minutes until deep browned.
  • Remove the meat from the pan again. Add the onions to the pan and cook for 4 to 5 minutes until softened. Add the garlic, cumin powder, coriander powder and oregano and cook for another minute until fragrant.
  • Then add the meat, the chilli juice and 1 litre of water. Add the cinnamon sticks and possibly some salt and pepper. Bring to a boil with the lid ajar.
  • Turn the heat back to low and simmer for 3 to 3.5 hours until the meat falls apart. Keep the lid ajar.
  • Put the polenta in the pan and bring it to a boil without a lid to thicken a bit. Add the brown sugar along with the lime juice and stir everything.
  • Garnish with the spring onion.
  • Heat the wraps and decorate it with the meat and avocado. Enjoy your meal!
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