Chili con carne (often known simply as chili) is a spicy stew.
The name of the dish derives from the Spanish ‘chili
con carne’, “chili pepper with meat.” Traditional versions are made, minimally, from chili peppers, garlic, onions, and cumin, along with chopped or ground beef. Beans and tomatoes are frequently included. Variations, both geographic and personal, may involve different types of meat as well as a variety of other ingredients. It can be found worldwide in local variations and also in certain American-style fast food restaurants.
I got this recipe from a chef and customer in the West Saloon, our Tex-Mex restaurant in Vienne, France.
• 2 cans (15 ounces each) red kidney
beans drained
• 1 tablespoon of good olive oil
• 1 large onion, quartered, sliced
• 2 red bell peppers, roasted,
peeled & chopped
• 1 pound ground beef
• 1 can (14.5 ounces) tomatoes
• 1 can (8 ounces) tomato sauce
• 1 tablespoon cayenne pepper
• 1 tablespoon cumin
• 1/2 bottle of full bodied red wine
(this gives a fantastic “earthy” flavor)
• 1 small can of corn (optional I think
it adds nice color)
• 1 1/2 teaspoons salt
• 1 bay leaf
In a large saucepan, heat the olive oil & brown the onion. Then add the ground beef. Cook for a few minutes. Add the tomatoes, tomato sauce, peppers, the wine and seasonings. Simmer for 1 to 2 hours. Check and stir frequently. Add the canned beans and corn and heat through. I usually serve with white rice & garnish with parsley, but, as I always say, you are the chef!
Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641