Olivier Poels 5:40 p.m., November 3, 2021
When we think of chili con carne, we immediately think of Mexico.
This meat stew simmered with spices and red beans, however, was not born there, but across the northern border in Texas.
In 1959, in a Mexican dictionary, we can read this in the definition of chili con carne: "loathsome food pretending to be Mexican, sold in the USA from Texas to New York".
The exact origin of the dish is not established and many hypotheses are circulating.
It would be a dish created by prisoners to celebrate their liberation, a dish derived from a means of preserving Native American meat or even a dish offered by women, the "chili queens" (chili queens) in the streets. from San Antonio ...
For a long time, priests and religious were wary of this red dish which they called "devil's soup".
There is not one but many chili depending on its ingredients.
The chili con carne recipe:
Ingredients:
- 500 gr of minced beef
- 1 can of peeled tomatoes
- 1 tbsp.
to s.
chili spices (chili, garlic, onion)
- 1 tbsp.
to c.
cumin
- 1 can of corn
- 1 chili
- 500 gr of red beans
- 2 cloves of garlic
- 1 large onion
- olive oil
- Salt / pepper
1. Soak the beans for 12 hours in cold water
2. Cook them for 1 hour on low heat
3. Brown the crushed garlic and the chopped onion in a little oil
4. Add the meat, then the tomatoes, chopped pepper, spices
5. Simmer 10 minutes
6. Add the beans
7. Simmer 20 minutes
8. Add the corn and rectify