Chili con carne and beans

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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! 

On a small sauce pan, cover the tomatoes with water and boil for about 10min. On medium high heat, heat a heavy bottom skillet. Cutting the meat into 1/2″ pieces. 
Add 1 teaspoon of oil to the skillet and start browning the meat. It will release some liquid, stir it a few times and let all the liquid to evaporate. Keep stirring until well browned.  
Once the liquid has evaporated and the meat is brown, add the black beans and stir until combined. 
Blend the tomatoes with the onion, garlic and spices. Add the sauce to the meat and  beans. Cover and let it simmer on low heat until the meat is very tender. For the meat I used, it took about 30-40 minutes. Stew meat might take a couple of hours. Read the meat packaging. 
 This is after 30 minutes. The sauce has thickened and the meat is very tender. If you don’t like a very thick chili you can add some water and if you prefer a thicker chili, add tomato paste or let it simmer uncovered and the sauce will thicken even more. 

Delicious! There are so many things you can make with chili. Some of my favorites are chili nachos, chili cheese fries, top it with an egg and eat it for breakfast. So many possibilities!  
But tonight I am just going to have a bowl of chili con carne and some corn bread. Find the recipe below! 


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.

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