Chili Con Carne

The chili con carne is a bean recipe for every taste.

Remove the seeds from the dried chili peppers. Lightly roast the pods in a frying pan until they darken a little and then soak them in warm water for about 30 minutes. Grind garlic, chili peppers, shallot cubes, oregano and cumin with a little bit of water in a hand blender.

The beef should be well seasoned so that it does not become tough. Cut into cubes of about 3 cm, fry in batches with lard in a frying pan at high temperature until brown all over, seasoning with salt. Remove the meat and extinguish the roast stock with the clear soup.

Add the spiced vegetable sauce and bring to a boil. Then add the meat to the pan and cook at low temperature until tender. Season the chili con carne with salt and pepper. The sauce can be thickened with a little bit of corn flour. If desired, add diced fresh peppers or season with Tabasco.

It goes best with fresh white bread or warm tortillas.

This chili is prepared without beans and proves that chili con carne, although not part of the fine cuisine, has more variants than commonly believed.

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