There is so many version of chili con carne, some with beans, some without beans, some are made by soaking and pureeing a variety of dry peppers, some are tomato based, there’s even vegan chili! chili verde, white chili…the list goes on. I can’t remember exactly when was the first time I had chili, I know I was living here in San Antonio because Chili is not a dish we use to eat in Mexico. I do remember though, that I wasn’t crazy about it, all I tasted was the acidity of canned tomatoes and a bunch of spices that make the taste of the meat almost disappear. I like a more meaty chili, I use all the spices but the taste is not so strong that you can’t taste the meat or the beans. I like tomatoes on my chili so I use very ripe Roma tomatoes to make it sweet and I garnish with peppers instead of adding them into the sauce. Chili is an authentic Texmex dish and I hope the “authentic Texmex patrol” don’t try to come get me or I’ll start talking about how cheddar cheese and sour cream don’t play in authentic Mexican cuisine. J/K! Not really. Anyway, this is my version of Chili con carne, it is easy, fast, rich and delicious! Give it a try!
Sour cream, shredded cheddar cheese and jalapeños (optional)
In a small sauce pan, cover the tomatoes with water and boil for about 10min.
Cut the meat into small cubes, about 1/2" thick. Heat a heavy bottomed pot on medium high heat and all a teaspoon of oil. Add the meat. It will release some juices, let it evaporate and stir the meat until browned.
In a blender, add the tomatoes, onions, garlic, oregano and spices. Blend until very smooth.
Add the beans to the meat and stir until combined. Add the sauce. Lower the heat and simmer for about 30-40 min until tender. If you're using stew meat read the meat packaging, it will take a couple of hours to get really tender.
Garnish with sour cream shredded cheddar cheese and peppers if desire.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.