Chili con carne, an iconic dish of the southern United States, is a meat and chili pepper stew originating in San Antonio, Texas, where it appeared at the beginning of the 19th century.
Originally, this meat and chili stew was nicknamed the poor man's dish (the poor man's dish), was prepared with small pieces of beef simmered in a sauce seasoned with local chiles, garlic, onion, cumin, and oregano.
At Jack Meal, we like to prepare it in the "purist Texan" spirit (i.e., without tomatoes or beans), but serve it on a plate of steaming red beans (and/or with rice), topped with a little chopped fresh coriander and a mild cheese like queso ranchero or Emmental.
Essential ingredients
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Minced or cubed beef (chuck or stewing beef),
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Onion,
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Garlic,
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Fresh red chilies,
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Cumin,
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Oregano,
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Fat (beef, mutton or vegetable oil),
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Salt,
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Water.
Possible variations: tomato paste, pepper, paprika, beef broth, red wine or dark beer, coffee, unsweetened cocoa, goose fat.
Use your Jack Meal thermal bag for all your saucy dishes!
Preparation :
Cut the meat into small, even cubes (or use minced beef).
The smaller the pieces, the faster they will cook and the more bite-sized they will be on the plate.
In a casserole dish, brown the meat in a generous spoonful of animal fat (beef or goose) or vegetable oil until it is well browned.
Add two sliced onions and three chopped garlic cloves.
Incorporate :
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two fresh red chilies, finely chopped,
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two teaspoons of cumin,
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two teaspoons of oregano,
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two generous pinches of salt,
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and 500 ml to 1 liter of broth (or water, or dark beer).
Jack Meal tip : for a given volume of meat, allow two to three times the amount of broth or dark beer.
Bring to a boil, let the alcohol evaporate if you have opted for beer and cover, then simmer for 15 minutes over low heat.
Meanwhile, prepare the Jack Meal thermal bag: place it on a clean work surface, away from the fire, and put a cloth at the bottom.
When the casserole reaches 95°C (bubbles in the center), turn off the heat and immediately place the casserole in the thermal bag.
Passive cooking
Place the bag's lid on the pot lid, and close carefully to retain heat.
Let it cook for 1 to 5 hours off the heat , or even overnight .
The longer the meat simmers, the more tender it will be.
With minced meat, the dish will be ready in one hour; with cubes, the larger the size, the longer the cooking time.
The chili will finish cooking naturally: the meat will tenderize, the sauce will concentrate, and the chilies will release their full aromatic power.
At the time of service
Serve piping hot, over red beans and white rice , with fresh coriander , a squeeze of lime and a small handful of grated cheese .
You can also serve it over cornbread or spaghetti , according to American tradition. Chili reheats perfectly—it's even better the next day.
Jack Meal's tips
In the thermal bag, passive cooking ensures the tenderness of the meat and the complexity of the spices, which will not be overcooked or burnt.
If you ever want to thicken the sauce, without reducing the amount of sauce, you can add a small spoonful of cornflour and put the pan back on the heat for a few minutes.
