Chili con carne
=============== 2025-11-12


Note: Chilli in England, but chili in the USA. Since chili is not an English dish, we use the spelling chili. There is no single, typical recipe for chili con carne; there are countless variations. However, there are two main "schools" of thought: the Mexican version and the Texan version. The latter does not include tomatoes or beans. In the former, it varies. It's impossible to list all the variations, the main one perhaps being the availability of different Mexican chilies. As there is no standard recipe, some ingredients are listed as optional below. If there isn't enough liquid from the tomato juice, add a little unsalted beef broth.

Beans: 200g of dried beans is equivalent to approximately two 400g cans of drained beans.

If using canned beans, use two cans and drain them well; they are already cooked and can be added at the end of the recipe.

Otherwise, use 200g of dried beans, preferably red kidney beans (pinto). Soak them for 12 to 18 hours in water, then place the beans in a large pot with unsalted water and slowly bring to a boil. At this point, add aromatic herbs (2 to 3 sprigs of thyme, 2 bay leaves, and rosemary). Continue cooking gently, covered, for 75 to 90 minutes to soften them as much as possible, stirring occasionally. Once they are tender (start tasting them after 60 minutes), drain them and add them to the pot, cooking them for the last 20 minutes or so in the chili.

The meat: Often ground, it is always in chunks in the Texas version. I prefer cubed meat. Depending on the type of meat, the cooking time will vary. For boiled meat, allow 2 hours 20 minutes to 3 hours. For less tough cuts (such as chuck), 60 to 90 minutes will suffice; otherwise, the meat will fall apart during cooking. Adjust the cooking time according to the type of meat.

For chili peppers, chili powder is the minimum, but other peppers with more varied flavors should be used whenever possible: jalapeño, serrano, ancho (dried poblano), guajillo (dried mirasol), or chipotle (smoked jalapeño). In Europe, chili powder is simply powdered chili, which makes sense. In America, "chili powder" refers to powder for chili, which also contains cumin, paprika, oregano, garlic, and onion powder, and is therefore much milder — don't be fooled.

For the spicy part, use either:

- 1 to 2 tsp chili powder (do not add until you have confirmed the effect of the other chilies)
- 1 to 2 chipotle peppers (dried or in adobo sauce - this is recommended)
- 2 to 3 chopped jalapeños
- a mix of other available chilies (guajillos and anchos - 2 of each according to taste - rehydrated beforehand if dried)

I opted for 1/2 chipotle in adobo (roughly chopped) per person, or possibly 1 whole one. Add the chili powder only after tasting.

Some notes on the main Mexican peppers:
Ancho Peppers: Dried Poblanos
Chipotle Pepper: Smoked, Dried Jalapeno
Guajillo Pepper: a Favorite Mexican Pepper
Jalapeno Peppers - All About Them
Serrano Peppers
Mexican Cooking Ingredients: Chipotles in Adobo

Serves 4

Ingredients:
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150 g smoked bacon, diced (optional)
600 g stewing beef (Chuck, shoulder, roast, short ribs) cut into small 1 cm cubes
1 large onion, thinly sliced
2 carrots (optional)
6 crushed garlic cloves
1 red bell pepper, thinly sliced
2 tbsp tomato puree
1 can diced tomatoes (400 g - 14 oz)
2 cans pinto kidney beans (400 g - 14 oz) or 200 g dried beans (see text)
200 ml full-bodied red wine or beef broth or beer (dark, stout, Mexican, not bitter beer)

1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano

1 tbsp red wine vinegar or adobo sauce (optional)

Salt and pepper

Sour cream for serving.

Preparation:
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In a frying pan, brown the bacon (optional), then set aside.
In the same pan, sear the meat, possibly in two batches, and set it aside. Deglaze with a splash of liquid (wine, beer) and add it to the meat.

In the same pan, parboil the carrots, cut into small dice, with a little salt and water. Set the carrots aside when they begin to soften. Add more water during cooking if necessary.
In a large pot large enough to hold all the chili, sauté the onions with a pinch of salt in a little extra virgin olive oil. Then add the bell pepper and garlic, cook for a few minutes, and return the meat and carrots to the pot.
Add the tomato purée, spices, and chilies, and toast for a few minutes, stirring occasionally.
Add the wine (or other liquid), the can of tomatoes with all their juice, and season with pepper.

In the same pan, sauté the carrots with a little extra virgin olive oil for a few minutes, stirring occasionally. Cover and simmer over low heat, partially covered, for 1 to 3 hours (depending on the meat – see instructions), until thickened (check the liquid level and add beef broth if necessary).

Add the beans (prepared as above) and the bacon, then cook for another 15 to 30 minutes.
Stir in 1 tablespoon of red wine vinegar or, even better, adobo sauce.
Check the seasoning and serve with sour cream, if desired.