Ingredients for 2-3 people
For the chili con carne:
500g beef shoulder
2 large onions, diced in stripes
2-3 garlic cloves, minced
1 red bell pepper, diced
1-2 chili peppers, finely chopped
150g chopped tomatoes
2 diced potatoes
1 small can (200g) kidney beans, drained and rinsed
1 small can (200g) corn
2 tsp cumin
400ml beef bouillon or jus
2 tsp smoked paprika
1 tsp oregano
Salt and pepper to taste
2 tbsp vegetable oil
2 tbsp sour cream
1 bunch cilantro (optional) or fresh flat-leaf parsley
Preparation:
Prepare all ingredients: Dice the onion, garlic, bell pepper, and chili peppers. Drain and rinse the beans and corn.
Sauté: Heat the vegetable oil in a pot or pan. Sauté the onion and garlic until soft and translucent.
Add the meat: Cut the beef into small, even cubes and sauté until well browned on all sides. Pour in the stock or jus and simmer for about 40-50 minutes, until the pieces are tender.
Vegetables and spices: Add the bell peppers and chilies and sauté briefly. Add the cumin, paprika, and oregano and stir well. Season with salt and pepper.
Tomatoes, beans, and corn: Add the chopped tomatoes, kidney beans, and corn to the pot. Stir well and bring to a boil.
Simmer: Reduce the heat and simmer the chili over low heat for about 10-15 minutes to allow the flavors to develop. Stir occasionally.
Serve: Arrange the chili in bowls. Top with sour cream, chopped coriander or flat-leaf parsley.
Nice to know: Chili con carne is a hearty dish consisting primarily of meat, beans, and a blend of spices, especially chili. The origins of this dish are disputed, but it is generally believed to have originated in the United States, specifically the Texas region, and is deeply rooted in Mexican-American cuisine.
History: The history of chili con carne can be traced back to the 19th century. It is believed to have been introduced by European immigrants who adopted various ingredients and cooking techniques from indigenous peoples and Mexican culture. In particular, the use of chili as a flavor enhancer and the combination of meat and beans reflect the region's culinary traditions.
The first documented recipe for chili con carne appeared in Texas in the 1880s, and the dish quickly gained popularity. It was especially popular during the Gold Rush era and the cowboy lifestyle and was often served at social gatherings and "chili cook-offs."
