RECIPES

Traditional chili con carne with toasted tortilla

People love chili con carne for its flavorful and satisfying qualities. The combination of tender meat, beans, and aromatic spices creates a rich and bold taste that tantalises the taste buds. Its versatility allows for customisation to individual preferences, whether it’s the choice of meat, beans, or level of spiciness. Chili con carne is often considered comfort food, providing warmth and fillingness, perfect for colder months or cozy evenings. Its ease of preparation and cultural significance in Tex-Mex and Southwestern cuisine make it a beloved dish enjoyed at gatherings and as a go-to option for quick, delicious meals.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Honey
  • Wheat tortilla (Gluten)
  • Garlic
  • Ground cumin
  • Celery (Celery)
  • Ground Cayenne pepper
  • Peeled tomato
  • Ground beef
  • Spring onion
  • Red bean
  • Parsley

Necessary utensils

  • Cutting board
  • Knife
  • Frying pan
  • Pot

Nutritional information (every 100 grams)

Valor energético102,1 Kcal
Grasas3,37 g
de las cuales saturadas1,36 g
Hidratos de carbono10,9 g
de los cuales azúcares1,97 g
Proteínas5,99 g
Sal0,65 g

Preparation time

Difficulty

Ingredients

  • Honey
  • Wheat tortilla (Gluten)
  • Garlic
  • Ground cumin
  • Celery (Celery)
  • Ground Cayenne pepper
  • Peeled tomato
  • Ground beef
  • Spring onion
  • Red bean
  • Parsley

Necessary utensils

  • Cutting board
  • Knife
  • Frying pan
  • Pot

Nutritional information (every 100 grams)

Valor energético102,1 Kcal
Grasas3,37 g
de las cuales saturadas1,36 g
Hidratos de carbono10,9 g
de los cuales azúcares1,97 g
Proteínas5,99 g
Sal0,65 g

Cooking step by step

Cooking
step by step

Mis en place:

Cut onion in brunoise (very small cubes).
Cut celery into brunoise.
Mince garlic.
Chop parsley.
Cut tortillas into quarters. 

Mis en place - Chili con carne tradicional

The vegetables:

Heat a dash of oil in a frying pan and sauté onion, garlic, and celery over medium heat until golden brown. Set aside. 

The minced meat:

In the same pan, heat oil and add minced meat.
Flatten it to form a compact disc that covers the entire surface of the pan. Let the meat become crispy on the surface in contact with the pan.
Break the meat into small pieces. Add cumin and cayenne to taste (spicy!). Season with salt and pepper. Cook thoroughly. 

The chili:

In a large pot, combine the meat, vegetables, beans (with their liquid), peeled tomatoes (with their liquid), and honey. Let it simmer over medium-low heat for approximately 20 min. Stir occasionally to prevent burning. If more liquid is needed, you can add water, but the result should be creamy.
Dice tomatoes with a spoon and crush some beans for a creamier consistency. Adjust flavour with salt and black pepper. 

The tortilla:

Clean the frying pan with a paper towel and heat over medium-high heat.
Toast tortilla quarters.
Divide chili con carne between deep plates, or bowls, and garnish with chopped parsley.
Serve with toasted tortilla. 

paso 6

paso 6

El bulgur Merluza a la plancha

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