Tex-Mex Chili con Carne
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The Tale of Tex-Mex Chili con Carne
Chili con carne is closely tied to 19th-century San Antonio, Texas, where 'chili queens' sold spiced stew from open-air stalls in the city's plazas. Blending Mexican chile technique with Texan beef, it became so identified with the state that it was later named Texas's official dish.
Ingredients
Scale:· 6 servings
- 1 kg ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 cans diced tomatoes
- 2 cans kidney beans, drained
- 1 cup beef stock
- 1 tbsp tomato paste, shredded cheese and sour cream to serve
Instructions
- 1In a large pot, brown the ground beef with the onion and garlic over medium-high heat, breaking up the meat as it cooks.
- 2Drain any excess fat.
- 3Stir in the chili powder and cumin, cooking for a minute until fragrant.
- 4Add the diced tomatoes, tomato paste and beef stock, stirring to combine.
- 5Bring to a simmer and cook, partially covered, for about 30 minutes, stirring occasionally.
- 6Add the drained kidney beans and continue simmering until the chili has thickened to your liking, about 20-25 more minutes.
- 7Season with salt and pepper, then serve hot topped with shredded cheese and a dollop of sour cream.
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