Chili Con Carne
Chili con carne, meaning "chili with meat" in Spanish, has Texan roots. It's believed that Canary Islanders who migrated to San Antonio in the 1700s brought a spicy stew called "carne con chile." Over time, this dish integrated local ingredients like chili peppers and became what we now know as chili con carne. It gained popularity in the late 19th century as a cheap and hearty meal, often enjoyed by cowboys and laborers. The first recorded recipe for chili con carne appeared in a Texas cookbook in 1886. Since then, it has become a staple in American cuisine with countless regional variations.
ingredients
- - 1 lb ground beef
- - 1 onion, diced
- - 2 cloves garlic, minced
- - 1 bell pepper, diced
- - 1 can (15 oz) kidney beans, drained and rinsed
- - 1 can (15 oz) diced tomatoes
- - 2 tbsp tomato paste
- - 1 cup beef broth
- - 2 tsp chili powder
- - 1 tsp cumin
- - 1/2 tsp paprika
- - Salt and pepper to taste
directions
- 1. In a large pot, brown the ground beef over medium heat. Drain excess fat.
- 2. Add diced onion, minced garlic, and diced bell pepper. Cook until vegetables are softened.
- 3. Stir in tomato paste, chili powder, cumin, and paprika. Cook for a few minutes to enhance flavors.
- 4. Pour in diced tomatoes with their juice, kidney beans, and beef broth. Season with salt and pepper.
- 5. Bring to a simmer and let it cook uncovered for about 30-40 minutes, stirring occasionally.
- 6. Adjust seasoning to taste and serve hot.