Content

• Ingredients
• Chile con carne
• Chile texas
• Chile con queso
• Steps
• Method 1 of 3: Chili con carne
• Method 2 of 3: Chile Texas
• Method 3 of 3: Chili con queso
• Tips
• Warnings
• What do you need
• Additional articles

It seems that every nation or even every region of the United States has its own ideas on how to make chili. As evidenced by the popularity of this dish, home-grown chefs are very sensitive to chili preparation. This article provides recipes for three popular types of chili: chili con carne, chili texas, and chili con queso.

Ingredients

Chile con carne

• 6 ancho chili peppers
• 1 kg beef, cut into 1.3 cm cubes
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons lard or corn oil
• 1/2 teaspoon dried oregano, shredded
• Salt, freshly ground pepper
• 2 cups cooked red beans

Chile texas

• 1-1.5 kg round steak or fillet, cut into 1.3 cm cubes
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1 teaspoon salt
• 2-3 fresh, seedless jalapenos, chopped
• 1/4 cup dark chili powder
• 2 teaspoons ground cumin
• 1 glass of dark beer (use Texas beer if possible)
• 1/2 glass of water
• 1/4 cup butter or cornmeal

Chile con queso

• 1 kg ground beef
• 2 medium celery stalks, chopped
• 2 medium carrots, chopped
• 1/2 medium onion, diced
• 1 anaheim chili, diced
• 1 diced pasilla chili
• 4 diced jalapenos chili peppers
• 8 toasted ground red peppers
• 4 toasted cumin
• 3 cloves of garlic, chopped
• 1 kg peeled tomatoes
• 1 large smoked ham
• 4 cups chicken stock
• 2 cups canelini beans
• 2 cups red beans
• 1 cup black beans
• 1 cup shredded cheddar cheese
• chopped green feathers of 2 onions
• 2 cilantro, chopped (fresh coriander)

Steps

Method 1 of 3: Chili con carne

1. 1 Prepare ancho chili peppers. Fry the ancho chili peppers in a dry skillet. Do not fry too thoroughly, just brown it lightly. When the chili is fragrant, remove it from the pan. Put on gloves and remove the stems and seeds, and break the peppers into small pieces. Put them in a bowl and cover with hot water. Leave to soak for 30 minutes.
2. 2 Prepare the beef. Place the meat in a large saucepan or skillet, cover with water, cover and simmer over low heat for 1 hour.
   • If you wish, you can lightly brown the beef on both sides before stewing. Heat a few teaspoons of oil in a large skillet and sauté the beef on both sides for 3 minutes, then cover with water and simmer.
   • From time to time, use a scoop to remove fat from the surface that will rise during the cooking process.
3. 3 Prepare flavors. Place the anchovies, onions, and garlic in a food processor. Mix until a coarse paste is used in pulsation mode. Then put lard or oil in a skillet and heat over medium heat. Add the pasta and cook, stirring constantly, for 5 minutes. Add oregano, cumin, salt and pepper to taste.
4. 4 Pour the seasoning and chili mixture over the beef. Stir the mixture thoroughly with a long spoon. Cook for another hour over low heat, covered with a lid.
5. 5 After an hour, add the cooked beans. Cook the chili for another 15 minutes.
6. 6 Serve the chili. Divide them into bowls and serve with chips or other side dish of your choice.

Method 2 of 3: Chile Texas

1. 1 Prepare the meat. Cut the steak into 1-inch cubes. Heat the oil in a skillet over medium heat. Place the meat and chopped onions in the skillet. Saute until the beef is browned.
2. 2 Season with chili. Drain off excess fat. Add the minced garlic and cook over medium heat for another minute, then transfer the mixture from the skillet to the slow cooker. Add salt, pepper, ground red pepper, cumin, beer and water.
3. 3 Cook chili. Cover the slow cooker with a lid and cook over low heat for 8-10 hours.
4. 4 Make a paste with masa or cornmeal. Put the masa or cornmeal in a bowl, add water and stir to a paste. Add the pasta to the chili.
5. 5 Finish cooking the chili. Cover the slow cooker with a lid and turn on the highest heat. Cook the chili for another hour to thicken the dish and combine the aroma.
6. 6 Serve the chili. This chili goes well with corn tortillas or flour tortillas, a spoonful of sour cream, and a green salad.

Method 3 of 3: Chili con queso

1. 1 Prepare the beef. Cover the bottom of a large saucepan with canola oil and add 1 kg of ground beef. Season with salt and pepper to taste and sauté for 5 minutes or until golden brown. The meat should not be completely cooked through as it will still be cooked with other ingredients. Transfer the sautéed beef to a bowl.
2. 2 Add vegetables and chili peppers. In the same large saucepan, heat some more canola oil. Add 2 diced celery stalks, 2 diced carrots, 1 diced pasilla chili, 1 diced anaheim chili, and 4 diced jalapenos. Season with salt and pepper to taste, then sauté until soft. Once the vegetables are tender, add 1/2 chopped onion and 3 chopped garlic cloves. Continue simmering vegetables until tender.
3. 3 Prepare your seasonings. In a separate, non-greased skillet, combine 8 tablespoons of chili powder and 4 tablespoons of cumin. Saute over medium heat for 2-3 minutes, or until the spices begin to smoke. Stir the seasonings constantly as you roast. Once done, transfer the stir-fried seasonings to the vegetables and stir.
4. 4 Add meat and tomatoes. Once you've combined the vegetables with the toasted seasonings, place the beef in the main saucepan and stir. Add 1 large can of peeled tomatoes to a saucepan and mix thoroughly. For added flavor, add ham in the middle and cover with ingredients. Finish by adding 4 cups of chicken stock to coat the ingredients.
5. 5 Prepare chili. Bring the contents to a boil and then reduce the heat. Cover and simmer for 3 hours.
6. 6 Add the beans. After an hour, add 2 cups canelini beans, 2 cups red beans, and 1 cup black beans. Stir, cover and cook for another 2 hours. Stir occasionally to combine ingredients and flavor.
7. 7 Serve the chili. Pour chili into bowls and garnish with grated cheddar cheese, chopped green onions, chopped cilantro, and lemon skim (optional). Let the cheese melt and serve hot. Enjoy!

Tips

• If you want a less spicy chili, add the cayenne pepper in batches rather than in the saucepan.
• Make sure the dish is cool before placing the chili in the refrigerator.

Warnings

• Check the hotness scale on the habanero package. Don't add too much, as it is very spicy!

What do you need

• Casserole, skillet, or slow cooker saucepan
• Stirring spoon (preferably wooden)
• Timer (if you find it difficult to keep track of the time yourself)
• Can opener to open beans and tomatoes if you are not using them fresh
• Serving bowls

Additional articles

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