For those afternoons with friends, for a weekend or simply for when you have a craving for a different and flavorful snack, this recipe for chili with beef is an excellent option.
Chili is a type of very thick soup prepared with meat and a spicy sauce, it is very popular in northern Mexico and states on the border with the United States. There are many preparations of this dish and each place provides different ingredients. This time, we tell you how to make Texas-style chili with meat and we will give you the secret so that it has an unparalleled flavor. Keep reading!
Ingredients to make Chili con carne de res:
- 2 dried chills de arbor
- 2 clean guerilla chilies
- 2 clean papilla chilies
- 1 piece of medium onion chopped
- 1 jalapeno pepper, minced
- 1 finely minced garlic clove
- 2 tablespoons vegetable oil
- 500 grams of ground beef
- 280 milliliters of beef broth
- salt and pepper to taste
- 1 pinch of oregano
- 1 pinch of cumin powder
- 2 tablespoons corn flour
- 355 milliliters of dark beer
- To accompany
- avocado to taste
- lemon to taste
- red rice to taste
- Corn tortillas
How to make Chili con carne:
- To start the chili con carne recipe, toast the chilies for a few seconds in a hot skillet; the guerilla chili and the papilla chili must be clean without seeds or veins. Then soften them in hot water and boil for 5 minutes. Blend with a little of the cooking water and set aside.
- Now, in a frying pan, heat a tablespoon of oil and fry the beef until golden brown. Season with salt and pepper to taste, when ready remove from heat and reserve.
- Prepare a large pot, heat a little oil and fry the chopped onion, jalapeño pepper and garlic clove.
- Here’s the secret to making your original chili con carne taste great: add 12 ounces of dark beer, followed by a dash of cumin and a dash of oregano. Let cook for 2 minutes.
- Tip: if you don’t want to use beer, you can substitute beef broth, but don’t worry, it won’t taste like beer in the end.
- Then, add the meat that you cooked previously, season with a little more salt and pepper to taste and let cook for 3 minutes to integrate the flavors.
- Now, pour the chili sauce and the beef broth, mix very well and let it continue cooking.
- Finally, in a bowl mix two tablespoons of cornmeal with beef broth until you get a light and thick consistency. Then, add it to the pot, cover and cook over low heat for 1 hour.
- Serve the Texan chili con carne in a tortilla with a little rice, a few slices of avocado and a touch of lemon. To eat!.
