Etymology / History
Chili con care it is a chili pepper dish made of carne (meat). AND IT IS NOT MEXICAN. Chili con care has his origins in San Antonio in Texas and it is listed as its offical dish. On the blog “History of Chili, Chili Con Carne” of Linda Stradley (website: What’s Cooking America) wen can read:
According to an old Southwestern American Indian legend and tale (several modern writer have documented – or maybe just passed along) it is said that the first recipe for chili con carne was put on paper in the 17th century by a beautiful nun, Sister Mary of Agreda of Spain. She was mysteriously known to the Indians of the Southwest United States as “La Dama de Azul,” the lady in blue.
As we all know – there is many versions of chili con carne. In Europe we tend to prepare chili con carne with minced meat – the original version was made of dried beef.
- 1kg of beef
- 1 large chopped onion
- 4 cloves of garlic
- 1 tbsp cumin
- 1 tbsp oregano
- chopped, fresh chili peppers
- 1l of beef broth
- 150ml tomato paste
- 1 can rinsed and drained kidney beans
- salt and pepper
How to prepare Chili con carne?
1. Sauté ground beef, onion, and garlic with a little bit of oil for about 5-10min.
2. Add spices, tomato paste and beef broth.
3. Simmer, covered for about 3 hours (I cook it usually 20-30 minutes in pressure cooker).
4. Add beans and cook it for another 15min.
5. Serve with sour cream and shredded sharp cheddar cheese.