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My Take on Chili con Carne - A Tex-Mex Classic

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Indulge in a superb Tex-Mex style chili con carne that captivates with its rich flavors. This recipe harmoniously blends intense spices with juicy meat and the freshness of lime and cilantro, creating the perfect dish for any occasion.

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My Take on Chili con Carne - A Tex-Mex Classic
Prep time 25 min
Cook time 1h : 30 min
Servings
🍳
Difficulty Medium

Ingredients

  • 500 g ground beef
  • 150 g smoked bacon
  • 1 pcs onion
  • 6 pcs garlic
  • 1 pcs chili pepper
  • 2 tbsp vegetable oil
  • ½ tbsp tomato paste
  • ½ tbsp ground chili pepper
  • ½ tbsp ground cumin
  • 800 g canned peeled tomato
  • 200 ml water
  • 1 pcs lime
  • 2 pcs sweet pepper
  • 400 g canned kidney bean
  • 1 cup fresh cilantro
  • 1 pinch salt

Serving suggestions

  • 4 pcs corn tortilla
  • ½ pcs lime
  • 1 pinch fresh cilantro
  • 100 g heavy cream

Instructions

  1. 1

    Add bacon, sliced into strips, to heated oil and render the fat. Add chopped onion and garlic, as well as finely chopped chili pepper (with seeds if you prefer a spicy flavor).

  2. 2

    Sauté the ingredients vigorously until the onion becomes translucent, then transfer everything to a separate dish, leaving the fat in the pan.

  3. 3

    Add ground meat to the very hot fat (or a small amount of fresh oil if necessary). Fry over high heat until well browned and cooked (not braised).

  4. 4

    Add the previously sautéed bacon with onion, pepper, and garlic to the fried meat.

  5. 5

    Add ½ tablespoon of tomato paste, ½ tablespoon of chili powder, and ½ tablespoon of ground cumin. Briefly sauté the spices to 'bloom' them and release their aroma, being careful not to burn them.

  6. 6

    Pour in the canned crushed tomatoes, then add plain water. Cook uncovered over low heat for about 1-1.5 hours to reduce the sauce and allow the flavors to meld. At this stage, you can add grated lime zest.

  7. 7

    When the sauce has thickened, add pepper cut into large pieces (e.g., red and yellow) and drained kidney beans.

  8. 8

    Add plenty of freshly grated lime zest and chopped cilantro. At this stage, season with salt to taste. Continue cooking for a few minutes until the pepper is al dente.

  9. 9

    Serve the chili con carne hot, with pieces of crispy tortilla, fresh cilantro, extra lime juice, and a spoonful of sour cream.