Christian’s Chili con carne

Based on 7 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“Chili con carne, often called chili for short, is a spicy dish made with meat and chili peppers.”

Difficulty

Medium 👍
200
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg beef chuck
onions
tomatoes
½ chili
2 cloves garlic
½ Guajillo chili
½ chipotle chili
1 tbsp tomato paste
2 tsp smoked paprika powder
1 tsp cayenne pepper
1 tsp ground coriander
½ cinnamon stick
4 cl mezcal
800 beef stock
400 ml canned crushed tomatoes
carrot
50 g celery
1 l water
500 ml vegetable broth
250 g dry black beans
2 tbsp dried oregano
50 g Mexican chocolate
vegetable oil
salt
pepper

Utensils

  • 1 cutting board
  • 1 knife
  • 1 roasting pan
  • 1 cooking spoon
  • 1 pot

Nutrition per serving

Cal
773
Protein
79 g
Fat
13 g
Carb
76 g
  • Step 1/4

    • 1 kg beef chuck
    • onion
    • tomatoes
    • ½ chili
    • 2 cloves garlic
    • ½ Guajillo chili
    • ½ chipotle chili
    • salt
    • 1 cutting board
    • 1 knife

    Dice beef neck and season with salt. Chop one onion and all the tomatoes. Slice chili pepper and garlic. Finely chop Guajilo and chipotle chilis.

  • Step 2/4

    • 1 tbsp tomato paste
    • 2 tsp smoked paprika powder
    • 1 tsp cayenne pepper
    • 1 tsp ground coriander
    • ½ cinnamon stick
    • 4 cl mezcal
    • 800 beef stock
    • 400 ml canned crushed tomatoes
    • vegetable oil
    • 1 roasting pan
    • 1 cooking spoon

    Heat some vegetable oil in a roasting pan over high heat. Add beef and fry for approx. 3 - 5 min. Add onions and garlic and fry for another minute. Then add tomato paste, paprika powder, cayenne powder, ground coriander, cinnamon, chili peppers, and dried chilis. Stir-fry for approx. 2 - 3 min., then deglaze with mezcal and veal stock. Add crushed and fresh tomatoes, and let the sauce simmer for 3 hr. Stir often.

  • Step 3/4

    • carrot
    • 50 g celery
    • 1 l water
    • 500 ml vegetable broth
    • 250 g dry black beans
    • 2 tbsp dried oregano
    • vegetable oil
    • 1 pot

    In the meantime, roughly chop carrot and celery into large cubes. Finely chop the other onion. Add chopped ingredients to a pot with some vegetable oil and fry for approx. 5 min., or until browned. Deglaze with water and vegetable broth. Add beans and oregano. When the beans are softened, season with salt.

  • Step 4/4

    • 50 g Mexican chocolate

    When chili is ready, season with Mexican chocolate and more salt. Serve with beans and enjoy!