Chili con carne

From Recidemia English
Revision as of 11:50, 25 June 2012 by Culinary Artiste (talk | contribs) (Created page with "==Description== Chili con carne <ref>{{cite book|last=Rombauer, Becker, Becker|first=Irma, Marion, Ethan Espe|title=75th joy of cooking|year=2006|publisher=Simon & Schuster In...")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search


Chili con carne [1] [2] can be made over a fire outside or over a stove in the house. This is a hearty flavourful dish.


  • 4 1/2 lbs beef brisket, trimmed and sliced ~1 inch thick pieces across the grain
  • 2 cups hot coffee
  • 3 large dried chiles (ancho, chipotle, or poblano)
  • olive oil
  • 2 heaping tsp ground cumin
  • 2 heaping tsp smoked paprika
  • 1 heaping tsp dried oregano
  • 2 fresh bay leaves
  • 2 red onions, peeled and diced
  • 3-4 fresh chiles
  • 2 cinnamon sticks
  • 10 cloves of garlic, peeled and thinly sliced
  • sea salt & fresh ground black pepper
  • 4 x 14 oz cans diced tomatoes
  • 3 tbsp molasses or dark brown sugar
  • 3 red, yellow, or orange bell peppers, seeded and sliced
  • 2 x 15 oz cans beans (kidney, butter or pinto) drained
  • sour cream (optional)


  1. Pick up a brisket from the butcher, request for it to be trimmed and sliced.
  2. Make coffee.
  3. Soak the dried chiles in the coffee.
  4. Over low heat throw some olive oil in the pan to warm.
  5. In the pan, include; cumin, paprika, oregano, bay leaves, onions.
  6. For ~10 min fry these until the onions are soft.
  7. Take half of the fresh chiles, seed and chop them up.
  8. Take the chiles that were soaking in the coffee and slice.
  9. In the pan, include; the fresh chopped chiles, the sliced soaked chiles, cinnamon sticks, sliced garlic, good pinch of salt & pepper and a splash of the coffe that had the chiles soaking.
  10. Stir well.
  11. In the pan, include; rest of the coffee, canned tomatoes, molasses (or sugar), pieces of brisket, good pinch of salt & pepper.
  12. Cover pan with lid and let simmer for ~3 hours.
  13. Occasionally stir.
  14. After a few hours go in a break meat apart.
  15. Include the sliced bell peppers and canned beans, leave to simmer for ~30 min with lid off.
  16. Occasionally stir.
  17. Serve with scoop of sour cream. (optional)


  1. Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 513. ISBN 13:978-0-7432-4626-2. 
  2. Oliver, Jamie Espe (2010). Jamie's AMERICA easy twists on great american classics, and more. Michael Joseph / The Penguin Group. pp. 328. ISBN 978-1-4013-2360-8.