Chili con carne 
Chili con Carne
When I was about 9 years old, I remember trying chili con carne for the first time. The funny thing is, we make it so infrequently that we always forget how we made it last time 😂
My dad loves to improvise 👨🎨 And while improvising is a wonderful exercise in creativity to break the monotony and enjoy cooking, when you're short on time to cook and eat, it can become stressful 🤯
Thanks to Josemi's recipe @eatthegreen_com 💚 I've been able to bring this recipe back home to enjoy it properly. It's a super versatile and simple recipe. With quality protein, fiber, and complex carbs 😜
Chili con Carne
When I was about 9 years old, I remember trying chili con carne for the first time. The funny thing is, we make it so infrequently that we always forget how we made it last time 😂
My dad loves to improvise 👨🎨 And while improvising is a wonderful exercise in creativity to break the monotony and enjoy cooking, when you're short on time to cook and eat, it can become stressful 🤯
Thanks to Josemi's recipe @eatthegreen_com 💚 I've been able to bring this recipe back home to enjoy it properly. It's a super versatile and simple recipe. With quality protein, fiber, and complex carbs 😜
Cooking Instructions
- 1
One thing I do remember is that we always used beans instead of canned beans. Although using canned beans is quicker in a pinch, if you plan well during the week, it only adds about 5 minutes to the cooking time. Just soak them the night before and cook them 30 minutes ahead of meal time in a covered pot over medium-low heat.
- 2
Watching the beans while they cook is optional. I take the opportunity to take the ground beef out of the freezer and prepare all the other ingredients so that when the beans are cooked, we can get started quickly.
- 3
After 30 minutes, check that the beans are well cooked. After trying different brands of beans, I have to admit my favorites are from the Goya brand; of those I've found in Spain, they hold up best after cooking. If they still feel hard, leave them for a few more minutes.
- 4
At home, we ran out of ground cumin, so I used cumin seeds and a grinder. I thought of grinding it with the oregano, and I can assure you it smelled heavenly. I'm still thinking about what other dishes this mix would be perfect for.
- 5
With the beans cooked, set them aside and make a sauté with the onion, pepper, garlic, and carrot. Once the onion is softened, add the ground beef, which should have thawed, and if not, it will in the pot. If it still has water from freezing, it may take a little longer to break apart and cook well. When the meat starts to cook, add the ground spices, pepper to taste, a splash of cayenne oil (or ground cayenne), and a pinch of salt.
- 6
Mix it well, and when you see the meat is almost cooked, add the crushed tomatoes and mix well. Let everything sauté together for a bit, add the beans, and then add the broth. The amount of liquid needed depends on how soupy you like it. We like it with plenty of broth, so we add liquid until covered. If there's no cooked or chicken broth, we just add water.
- 7
While the pot simmers for 5-10 minutes, chop the fresh cilantro. Fresh cilantro has a very distinctive smell that, to me, is quite different from dried. Although we've used dried cilantro before, it adds something.
- 8
Serve with cilantro sprinkled on top to taste and cayenne oil. Our favorite side is white rice, although corn tortillas or nachos also go great with it 🌮
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