Chili is a highly debated dish amongst southerners. The simple addition of beans can drive Mexican and Texan natives totally nuts. The recipe Originates from Mexico and southern Texas; Bernardino de Sahagún, a Franciscan friar, described chili pepper-seasoned stews being consumed in the Aztec capital, Tenochtitlan in his writing in 1529. The term ‘chili con carne’ was first recorded in a book about the Mexican-American war (1846-1848) from 1857. Check out this spicy texas chili recipe and give it a try.
According to an old Southwestern Native American legend and tale 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 Natives of the Southwest United States as “La Dama de Azul,” the lady in blue. Sister Mary would go into trances with her body lifeless for days. When she awoke from these trances, she said her spirit had been to a faraway land where she preached Christianity counseled others to seek out Spanish missionaries.
Growing up mostly in Europe (where everyone puts beans in their chili) that how I ate and made my chili for the longest time. It wasn’t until a relatively recently (when my Texan buddy of mine, of Mexican descent, may I add, and I had a chili cookoff) that putting beans into chili is basically sacrilegious particularly to Mexican natives. In the hopes of not pissing anyone off, I’ve refrained from ever adding beans to my chili again. Of course, preference counts when you’re cooking your food so if you like beans in your chili, by all means, add a can.
In any good texan chili recipe, fresh chilies are unbeatable. They add a fresh spiciness and more color and texture to your chili. Just slice a couple into thin disks and fry them along with your garlic and onions. Ground cumin delivers earthiness and cayenne pepper adds to a kick. If you’re cooking for kids you can always tone down some of the heat by not adding as much of the dried spices. Smoked paprika adds smokiness and some sweetness to the chili.
Extras & Toppings
Dark chocolate will add a richness to your chili like you never believe. Step cautiously though because too much can overpower your dish pretty easily so a couple of grams of the stuff will do you fine. If you’re not a fan of the heat sour cream takes that down a couple of notches so you can enjoy the stew without coughing and heavy breathing (it’s not really that spicy). Also, top with cheese and some freshly chopped cilantro. Try this homemade sour cream recipe for super easy, fresh sour cream.
2-3 tbsp Olive oil
500g Ground beef
4 garlic cloves, minced
1 large white onion, roughly chopped
3 sliced chilies
2 tbsp tomato paste
5 ripe tomatoes
1 tsp Cumin
½ tbsp smoked paprika
½ tbsp cayenne pepper
200ml Tomato passata
2 cups of Beef stock
Salt & pepper
A small piece of dark chocolate
A handful of fresh coriander, chopped
- Add olive oil to a hot skillet on medium-high heat and brown the beef.
- Add the chilies, garlic, and, onions. Fry on high for 4-5 minutes
- Add the cumin, paprika, cayenne pepper and tomato paste then mix to combine.
- Add the ground browned beef and stir to combine all the ingredients.
- Slowly add the beef stock and the passata then season with salt and freshly ground black pepper.
- Simmer the chili for at least an hour (preferably simmer for 3-4 hours with a lid).
- Take the chili off the heat and melt in the dark chocolate. Then add the chopped cilantro and serve with grated cheese and a dab of sour cream.