• Gilles GB

Tex Mex Chili Con Carne


Second episode of this Mexican meal with a Chili con carne reviewed by the Mexicans, because originally this dish was not created in Mexico but in the United States, more precisely in Texas, and if there was any left Doubt on this subject, we will note this sentence taken from the Diccionario de Mejicanismos published in 1959 about Chili con carne: "detestable food passing itself off as Mexican, sold in the US from Texas to New York".


The origin of Chile seems particularly linked to the city of San Antonio where towards the end of the 19th century itinerant merchants sold quick and inexpensive food to railway workers, cowboys and soldiers, those who were called the chili queens, mostly women of Mexican origin, marked the image of the city.





Today, the tradition of the chili queens is remembered in San Antonio at the annual Return of the Chili queens festival as part of Memorials Days in May.






If you want to know more, you can continue to hone your Chilean culture on this Chili History, Legends and Recipes site.


For 4 people, you will need:

  • 2 tablespoons of olive oil,

  • 2 crushed garlic cloves,

  • 750 g of beef to brais (preferably chuck) cut in large from,

  • 1 chopped onion,

  • 2 bay leaves,

  • 1 bowl of tomato juice,

  • 500 g of peeled tomatoes,

  • 500 g of canned red beans, rinsed and drained,

  • 1/2 teaspoon of oregano,

  • 1 teaspoon of cumin powder,

  • 1/2 teaspoon of chili powder.

Preparation

  • Heat the garlic and oil,

  • Brown the meat in the oil and garlic mixture for about ten minutes,

  • Add onion, bay leaf, tomato and tomato juice,

  • Cover and simmer for at least 2 hours, stirring occasionally,

  • 20 minutes before the end of cooking, add the red beans and adjust the seasoning if necessary.


  • I think this dish should be prepared the day before your meal, for my part I cooked it over low heat for 3 hours the next day, the meat was perfect as well.


  • Before serving, sprinkle with oregano, cumin and chili,

  • Serve with rice or quinoa.

  • Offer grated cheese, crème fraîche, guacamole and Tabasco.



Accompany that with a Mexican dark beer, for lovers a Negra Modelo, for me knowing nothing about anything about beer, I will go to an Argentinian Malbec, a Crios Malbec from Domaine Susana Balbo (€ 11.50 on un jour un vin at the moment) or a Chilean Cabernet Sauvignon, a Finis Terrae from Domaine Cousiño Macul (around € 20).

End of this Mexican episode, I go back to sleep under my sombrero and say see you soon for new adventures.





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