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  • FAMILY RECIPE: Chili con carne (literally meaning “chili with meat”).

Chili con carne, sometimes known as simply “chili” or “chilli”, is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. Geographic and personal tastes involve different types of meat and ingredients. | wikipedia.org

  • GRANDPA: Tony.
    • Who taught you how to cook? I taught myself to cook but I have to say that I don’t cook too much.
      Note by Grandpa Tony: one of my workmates gave me the original recipe long time ago but I have changed it with the time making it mine. Chili with meat is one of my specialties.
  • GRANDSON: Nolan.
    • What is your favourite homemade food? Shepherd’s pie. 

The shepherd’s pie is a traditional British dish consisting of a layer of minced lamb meat coated with mashed potato and optionally a layer of cheese. Chopping traditionally consists of lamb (hence the shepherd) although many people prefer veal. A shepherd’s pie cooked with veal is called a cottage pie. A similar dish made with fish instead of lamb meat is the fisherman’s pie, there is also a vegetarian version that can be made with legumes such as: lentils, beans or soy protein called shepherdess pie. | wikipedia.org

 


Follow Nolan into his Grandpa Tony’s kitchen where he learns step by step the recipe of this delicious chili with meat. Long live home cooking!

  • INGREDIENTS *vegan version

MEAT
6 pounds or 3kg of ground beef /*vegan meat
Note by Grandpa Tony: we cooked two different chilis, the traditional one and the vegan one. For the vegan one you just have to replace the beef meat for vegan meat (seitan or soya chunks), the rest of the ingredients will be the same.
VEGETABLES
1 or 2 cans of chickpeas (796 ml each can)
2 cans of dark red kidney beans (796 ml each can)
2 cans of whole peeled tomatoes (796 ml each can)
1 or 2 cans of tomato paste (369 ml each can)

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3 big green peppers or 3 – 4 normal size green peppers
2 really big Spanish onions or 4 normal size Spanish onions
A bunch of stalks of celery

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450g to 1kg of mushrooms
6 or 10 garlic cloves
2 or 4 jalapeño peppers
SPICES
Ground cumin, to taste
Note by Grandpa Tony: the most important ingredient in this recipe is the cumin, some people use more some people use less but it is the key ingredient.
Granulated garlic, to taste
Chili powder or Cayenne pepper, to taste
Dill weed, to taste
Salt, to taste
SPECIAL INGREDIENT
675g of molasses
Note by Grandpa Tony: at the beginning, I used to cook it without the molasses but one day I went to a friend´s house and he had cooked chili with molasses. I found it delicious and I decided to add it to my recipe too.

  • RECIPE STEP BY STEP

1. Put the meat in the saucepan and cook it at really low temperature for a little while.

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2. Cut all the vegetables in small – medium pieces.
3. Once the meat is half cooked add the peeled tomatoes, the vegetables and the spices and mix everything. Let everything cook for about 10 minutes.

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Note by Grandpa Tony: the amount of spices is really up to the chef.

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4. Add the tomato paste and the molasses.

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5. Mix it again and let everything cook at low temperature for 2 or 3 hours.

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Note by Grandpa Tony: when I cook this recipe I like to make a big amount of Chili, like that all the family can eat it. We usually freeze the leftovers for another time.

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YOU LEARN SOMETHING NEW EVERYDAY…

Chili con carne commonly known in American English as simply “chili”, is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. Geographic and personal tastes involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word “chili” applies only to the basic dish, without beans and tomatoes. Chili con carne is a frequent dish for cook-offs and is used as an ingredient in other dishes. In Spanish, the word chile from the Nahuatl “chīlli” refers to a “chili pepper”, and carne is Spanish for “meat”.

As far back as 1850, a recipe consisting of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail, was found. The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped popularize chili by allowing Americans to appreciate its taste. San Antonio was a tourist destination and helped Texas-style chili con carne spread throughout the South and West. Chili con carne is the official dish of the U.S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977. | wikipedia.org



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