Chili con carne is a delicious dish made from beef and chili. Of Texan origin, there are many variations of it, here is an excellent one.
Ingredients for 4 people :
- 300 g dried kidney beans
- 2 bay leaves
- 2 onions
- 3 cloves of garlic
- 3 large tomatoes
- 1 can of corn (medium size)
- 25 g butter
- 500 g ground steak
- 25 cl tomato juice
- 1 teaspoon cumin
- 1 teaspoon Tabasco
- Coarse salt
- Salt, freshly ground pepper
Recipe of Chile con carne
A most exotic and simple recipe for a convivial meal with friends.
- Soak the kidney beans overnight in cold water.
The next day,
- Drain them, rinse them, put them in a large pot of cold water.
- Add the bay leaves, bring to the boil and cook for 2 hours and a half, covered, in small broths (the beans should crush easily).
- Salt with coarse salt 30 minutes before the end of cooking.
- Peel and chop onions and garlic.
- Peel and de-seed the tomatoes. Cut into small cubes.
- Drain the corn and kidney beans.
In a casserole,
- Melt the butter and sauté the onion and garlic for 2 minutes.
- Add the meat, cook 5 minutes over high heat while stirring.
- Add corn, kidney beans, tomato juice, cumin and Tabasco.
- Mix well, check the seasoning and simmer for 20 minutes.
You can add diced peppers to this recipe and accompany it with white rice. To sweeten the chili you can also add a spoonful of fresh cream at the end of the recipe.
For a chili con carne express: buy canned kidney beans and peeled tomatoes. You’ll be grateful at your impromptu parties!
Serve the wine with the chili con carne.
To match chili con carne with wines, the main difficulty will be the amount of Tabasco or chili pepper used.
In a Mexican food few wines will be able to cope with the power of the burning; so, to temper the fire of the chilli pepper, one will choose the contrast brought by a slightly sweet and very fruity wine as can be first vintages of jurançon .
In a preparation where the chilli pepper will be less present red wines, warm and round on the palate like a chateauneuf- du-pape or a ventoux will go in the direction of the dish while having enough power not to be dominated by it.
One may also prefer to play on the aromatic contrast with a hawks faugères which, with its fruity, floral and liquorice notes, will attenuate the vegetal aspect of the chilli pepper while having the softness and power of mouth necessary to face the dish.
Price idea (in 2007): – jurançon 7 to 10 €, – châteauneuf-du-pape 10 to 35 €, – ventoux 6 to 12 €,
– faugères 4 to 12 €. M. Chassin
Words from the kitchen
Chisel: cut into small cubes.
To peel: peel a vegetable or fruit (peach, tomato…) after plunging it for a few seconds into boiling water, cool it immediately in very cold water so as to stop the cooking process. The skin can then be removed very easily.
Recipe: A. Beauvais Photo: F. Hamel