An original Chili con Carne does not need many ingredients, but it does take some time. Chili con carne (Spanish con carne, meaning “with meat”) is the name of a spicy dish consisting of meat and chili peppers, that’s all there is to it in the original recipe. The origin of the name Chili con Carne and also that of the original recipe has not been clearly clarified, the roots are probably in the south of North America. What is clear, however, is the influence of Mexican cuisine, in which the most diverse types of chili peppers are often combined.
The origin of chili con carne is believed to be in a method of preservation known to North American Indians as pemmican. Meat was dried with a mixture of hot spices (e.g. chili), salt and fat over moderate heat and then remained durable.
Table of contents:
- Recipe: Original Chili con Carne
- Recipe: Chili con Carne – quick and easy
- Recipe: Chili sin Carne – vegetarian
- What goes in Chili con Carne?
- What to eat with chilli con carne?
- What does Chili con Carne mean?
- Where does the chili come from?
- Why are chillies hot?
- Which chili is the hottest?
- How to defuse too hot chili?
- What is the “Scoville degree” or the “Scoville scale”?
- Prepare original chili con carne in German
Recipe: Original Chili con Carne
The original recipe doesn’t include much more than chili peppers and meat. So no corn, no beans and no peppers. Diced beef and finely chopped chillies are simmered together with some vegetable broth, fresh garlic, onions and spices for about 3 hours.
You should have the following at home:
750 g beef (shoulder)
5 chillies (hot)
250 ml beef broth
5 tablespoons good olive oil
3 cloves of fresh garlic
1/4 tsp pepper
1/4 tsp salt
It is prepared as follows: Cut the beef into small cubes. Finely chop the onion, remove the seeds from the chillies and cut into fine pieces, finely chop the garlic or put it through the garlic press. Now heat a good 5 tablespoons of good olive oil in a large saucepan and sear the beef and onions in it. Now add the fresh garlic and chillies.
Now add the broth, salt and pepper and let it simmer covered for about 3 hours on a low flame, stirring every now and then and adding some liquid if necessary. Serve and enjoy with fresh white bread. If the chili con carne is too spicy for you, simply fold in some coconut milk or some cooked rice or risotto.
In short – after a good 3 hours you have conjured up a original chili con carne on the table.
Recipe: Chili con Carne – quick and easy
You should have the following for 6-8 hungry people in the house:
1 kg beef (shoulder), or ground beef (quick version)
1 l beef stock (or vegetable stock)
400g canned kidney beans
100 g sweetcorn, from a can
4 large potatoes
1 glass of letcho
6 red chili peppers (if you don’t like it that spicy, use only 3)
1 red pepper
1 yellow pepper
2 tablespoons good olive oil
60 g good butter
5 fresh garlic cloves
1 tbsp tomato paste
300g of tomato passata
1 bunch of basil
3 bay leaves
It is prepared as follows: Cut the beef into small cubes. Finely chop the onion, remove the seeds from the chillies and cut into fine pieces. Fry the meat or ground beef (quickly and easily) in a pan with the olive oil and 30 g butter and sauté or if the ground beef is well done.
Heat the remaining butter and sauté the onions and garlic in it. Put the onions, garlic, meat or minced beef in a large pot with the tomato passata + tomato paste and pieces of pepper and stir well – I usually fry the pieces of pepper with the carrots separately in butter and olive oil beforehand, so the chili gets delicious roasted aromas with Carne. Now pour in the beef stock (or vegetable broth). Fold in the chillies and all the spices. If necessary, add water while cooking (approx. 2 hours for beef, 15 minutes for minced beef). In the meantime, dice the potatoes and pre-cook for about 10 minutes.
About 10 minutes before the end of the cooking time, add the kidney beans, letscho, corn kernels and the already pre-cooked (al dente), diced potatoes. Now add salt and pepper carefully, bring to the boil and let stand for another 8 minutes.
Recipe: Chili sin Carne – vegetarian
Actually, with “Chili sin Carne” only the meat is exchanged for a vegetarian ingredient, which can be soy shreds, tofu or just vegetables – depending on taste, mood and mood, this is up to each cook.
What goes in Chili con Carne?
As in the “Original Chili con Carne” recipe, not much more than chili peppers and meat. In all other “Chili con Carne” there are no limits to the imagination.
However, the rules usually contain minced beef or pork, kidney beans, corn, potatoes, peppers, tomatoes, tomato paste, garlic, onions and of course chili peppers.
What to eat with chilli con carne?
It’s simply a matter of taste – it goes well with: fresh white bread, baguette or hearty farmhouse bread. A dollop of grainy cream cheese also fits wonderfully in the middle of the plate.
What does Chili con Carne mean?
Literally, chili con carne simply means chili with meat. The vegetarian equivalent is called Chili sin Carne, i.e. chili without meat.
Where does the chili come from?
The origin of the paprika or chilli species is Central and South America – with a distribution center in central South America, i.e. Brazil and Bolivia. The origin of the cultivation probably lay in different regions. During excavations in a Mexican valley near Tehuacán, evidence was found proving that peppers were already around 7000 BC. Chr. served as a crop.
Why are chillies hot?
The pungency perceived when eating chili peppers is caused by capsaicin. In contrast to substances that irritate the taste buds on the tongue and are therefore responsible for the taste sensations of sweet, sour, bitter and salty, capsaicin causes a heat or pain stimulus, comparable to the cold stimulus caused by menthol. The more capsaicin a chili pepper contains, the hotter it is.
Which chili is the hottest?
With a Scoville grade of 3,180,000, the variety “Pepper X” is said to lead the ranking, followed by the variety “Carolina Reaper” with a Scoville grade of 2,200,000 and third place with a Scoville grade of 2,000,000 of the “Trinidad Moruga Scorpion” variety.
How to defuse too hot chili?
Only “grease” will help – with olive oil, milk, cream or crème fraîche you can defuse your chili con carne. If it’s still too hot, drink a glass of milk with your meal. Absolutely no water, that would only increase the spiciness of the chili. You can also cook some peeled, raw potatoes over a period of time. Remove the potatoes unless you need them for something else.
What is the “Scoville degree” or the “Scoville scale”?
The Scoville scale is a scale for estimating the hotness of peppers. The Scoville test is based on the Scoville scale, which was developed as early as 1912 by the pharmacologist Wilbur L. Scoville. Initially, the degree of sharpness was determined indirectly and purely subjectively, but today it can also be determined more precisely. The value depends on the proportion of capsaicin contained in the dried fruit, an alkaloid that irritates pain receptors in the mucous membranes and thus triggers the sensation of spiciness.
Prepare original chili con carne in German
You can find this article in German at www.rolfkocht.de as “Original Chili con Carne einfach, schnell und richtig zubereiten”
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