Recipes for Chile Kon Carne: classic, according to James Oliver, Russian cooks and vegetarian, culinary councils

From this article we will learn how to prepare Chile Kon Carnet performed by the Mexican cook, English and Russian.

Content

Chile Kon Carne is a Mexican dish. It is prepared from beef and vegetables (tomatoes, sweet pepper, onion, red beans). There is a little secret in this dish - sharp chili pepper, garlic and spices. How to cook Chile Kon Carne? What is the secret to cook this dish? We find out in this article.

A little about the dish chili Kon carne

Mexicans add chili pepper to almost all dishes. The Mexican dish is Chile Kon Carne, translated from Spanish (and, as you know, all Mexicans know this language) means "meat with bitter pepper."

In Chile Kon Carn, you can put meat, mainly beef, and cut into pieces, and not just in the form of minced meat.
In Chile, Kon Karna is not added according to the Texas recipe, but only other vegetables.
Instead of cocoa, in Chile Kon carne according to a classic recipe, you can add sugar, honey or a little chocolate.
The world is also preparing a vegetarian Chile Kon Carnna. Then, instead of meat, soy meat, tofu or mushrooms are added to the dish.
In Mexico Chile, Kon carne is served with corn cakes, rice, chips or like a stew without bread.

In Chile, Kon carne, the main ingredient is chili pepper and meat

How to cook Chile Kon Carne according to a classic recipe?

For chile Kon Carnet according to the classic recipe Take:

0.5 kg of beef stuffing
200 g of canned large beans of red color
300-400 g of canned tomatoes
1 average onion
1 large fleshy sweet red pepper
2 Garlic tooths
2 small bitter pepper chili, you can 0.5 tsp. Gorky pepper in powder
1 tbsp. l. sweet red pepper in powder, cocoa powder, lime juice
1 tsp. Oregano, thyme, caraway seeds, sugar
0.5 tsp. coriander seeds, black ground pepper
A little Tabasco sauce (to your taste)
Salt - to your taste
2-3 tbsp. l. vegetable oil

Before serving, add:

1-2 tbsp. l. grated hard cheese
A small bunch of cilantro
1 tbsp. l. sour cream

Cooking:

We cut the onion finely. Pour vegetable oil into the pan and fry the onion until soft.
We add to the bow, and fry until it becomes brownish.
In the pan, add pepper, sweet and bitter, and fry for several minutes.
Then we add tomatoes, lime juice, sugar and spices, and simmer under the lid over low heat for about 30 minutes, at times stirring so as not to burn.
We add beans, Tabasco sauce, salt in the pan, and heat it without a lid until it thickens. A few minutes before the end of the extinguishing, put chopped garlic.
In the finished dish, before serving on the table, add 1 tbsp. l. Sour cream, sprinkle with grated hard cheese, herbs.
Serve a dish with a cake.

Chile Kon Carnet according to the classic recipe

Attention. Mexicans from greenery prefer only a cilantro.

How to cook a chili con carne dish according to the recipe for James Oliver?

James Oliver is the famous English cook and restaurateur, has its own recipe for cooking Kon Carne.

AT chile Kon Carnet according to the recipe of James Oliver need:

0.5 kg of beef minced meat
2 small jars of tomatoes with pieces in their own juice
1 jar of canned beans in tomato sauce
2 pcs. onions, carrots, bell pepper
2-3 tbsp. l. olive oil
2 tbsp. l. Balsamic vinegar
1 tsp. cinnamon, kumin, chili powder
Salt and black pepper - to your liking
1 bunch of parsley
3 Garlic tooths

Cooking:

We cut the bell pepper into strips, rub the carrots on a coarse grater, finely chop the onion, finely chop the stems of parsley without leaves. We fry everything in vegetable oil until soft.
We add spices to vegetables, canned beans without liquid, tomatoes with juice, minced meat previously fried in another pan, and extinguish on low heat for about 1 hour.
At the end, we add balsamic vinegar and chopped garlic, stew for a few more minutes, sprinkle with finely chopped parsley leaves - and the dish is ready.

Chile Kon Carnet according to the recipe of the Englishman James Oliver

How to cook a Mexican dish chi Kon Carnet according to the recipe for Russian cooks?

In the Mexican dish chile Kon Carnet according to the recipe of Russian cooks need:

200 g of dry variegated beans
700 g of beef without bones
600 g of tomatoes, can be canned
1 tbsp. l. wine vinegar or 3 tbsp. l. red dry wine
2 tbsp. l. vegetable oil without smell
3 Average bulbs
1 tbsp. l. Zira, paprika, dried parsley or cilantro, sugar
3 Garlic tooths
1.5 tsp. Gorky pepper Chile
0.5 tsp. ground clove or fragrant pepper
Salt to taste

Cooking:

We soak the beans at night, and in the morning we cook until cooked, drain the liquid.
Grind the meat in a meat grinder in minced meat.
From fresh tomatoes, remove the skin, lowering them for 30 seconds in boiling water. If we take canned tomatoes, we also remove the skin from them and add with the liquid.
Fry on 1 tbsp. l. The vegetable oil is minced, stirring, remove from the pan on a separate plate.
In the same pan, adding 1 tbsp. l. vegetable oil, fry finely chopped onion until soft.
Add a fried minced meat in the pan, tomatoes cut into pieces, a little water, and simmer under the lid for about 10 minutes.
The contents of the pan are added to the pan to the beans, pour 1.5 cups of boiling water and simmer under the lid for about 40 minutes.
At the end, add chopped garlic, sugar, wine vinegar, salt, dried or fresh greens, stew for several minutes - and you can serve on the table.

Chile Kon Carnet according to the recipe of Russian cooks

How to cook a vegetarian dish Chile Sin Carne?

Chile Sin Carne in translation from the Spanish means "chili without meat."

So, we cook Chile Sin Carne.

For Chile Sin Carne, let's take:

300 g of dry red beans
4 gear of garlic
1 chili pepper
1 average onion
Yellow and red, fleshy Bulgarian peppers
300 g of champignons
3-4 Average tomatoes without a skin
3 tbsp. l. tomato paste
1 tbsp. l. honey
1 lime or lemon
A small bunch of cilantro, you can parsley
3-4 tbsp. l. olive oil
1 tsp. ground spices: zira, white pepper, coriander
Salt to taste

Cooking:

My beans, and soak in clean water for the night.
In the morning, cook the beans until cooked in the same water in which they soaked.
In a deep pan, in vegetable oil, fry the finely chopped onion until soft.
We add mushrooms chopped to the onion with plates, fry until all the liquid evaporates, and the mushrooms are fried until brown.
Add to mushrooms and onions chopped bell pepper, finely chopped chili pepper (you can take less pepper, if you do not like spicy dishes), and fry for another 5 minutes.
In the prepared dish, we put the finished beans, the tomatoes cut into slices, from which the skin, spices, salt, honey, and stewing under the lid, do not forget to stir for another 10 minutes, are previously removed.
In an almost finished dish, squeeze the lime juice, chopped garlic, slightly cut greens, simmer for 1-2 minutes, and turn off the fire.
We sprinkle the finished food with the remaining finely chopped cilantro, and serve hot to the table.

So, we met with the Mexican Chile Kon Carna, and learned to cook the way the Mexicans, the British and Russians cook this dish. Also now we know how to cook Chile Sin Carne - a vegetarian version of this dish.