It is one of my comfort food and among my favorite Tex-Mex dish. It is a great left-over food too as the flavors improve the next day. This dish should be cooked with no hurry and eaten plain, with steamed rice or accompanied with butter biscuits. I like my Chili Con Carne thick and with kidney beans in it. Carne is meat in Spanish.
- 500 gr of ground meat. Do not use lean ground meat a little fat is fantastic for this dish.
- 1 large onion
- 2 garlic cloves
- 2 tbsp. of paprika
- 2 tbsp. of ground coriander
- 2 tbsp. of ground cumin
- 1 sprig of fresh thyme
- 1 bay leaf
- 3 tomatoes
- 2 tbsp. of tomato paste
- Chili powder to taste
- 1 cube of beef stock
- 1 cup or I can of cooked kidney beans
- Salt and pepper
- Cook the chopped onions in 2 tbsp. of oil until translucent
- Add the ground beef and cook breaking any lumps and add more oil if the meat is too lean.
- Add the crushed garlic cloves.
- When the meat is no longer red add the chopped tomatoes and the paprika, coriander and cumin
- Pour chili powder to your taste (omit it for the children) and stir well
- Mix the tomato paste to 1 ½ cup of very hot water and add to the pot
- Add the beef stock cube, bay leaf and the sprig of thyme.
- Add the cooked kidney beans
- Salt and pepper to taste
- Cover and simmer for a minimum of one hour and more if you like
- Do not forget to stir up the Chili con Carne while it is simmering .Add a little water if the consistency is too thick to your taste.
Tips: When plating chili con carne add a dollop of sour cream or/and grated cheddar cheese on top. It is perfect to transform a simple dish in the ranks of royalty.