Chili Con Carne

Name: Chili Con Carne
Cook time: 17 min
Total time: 17 min
Cuisine: American
Ingredients: 1 guajillo pepper; 240ml warm water; 2 tbsp extra virgin olive oil; 1 medium onion chopped; 6 garlic cloves, chopped; 900g chuck roast, cubed; 430g crushed tomatoes; 120ml Red Wine; 1 tbsp cumin; 2 tbsp chili powder; 1 tsp garlic powder; 1 tsp dried oregano; 8g chopped fresh cilantro reserve 1g for garnish; 61g shredded cheddar cheese for garnish; 1 jalapeno pepper, sliced, for garnish; 60g sour cream, for garnish

4 steps

Cook:17min

Chili was a staple during cattle drives through Texas. Peppers and onions were affordable and easy to carry, while beef was a valuable commodity. To stretch the meal, beans were often served on the side. Over time, cowboys began mixing the beans into their chili, eventually making beans a common ingredient. However, if you're a true chili connoisseur, leave out the beans and try this authentic Chili Con Carne—about as close to the original as you can get!

Updated at: Sat, 30 Nov 2024 07:30:20 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories371.2 kcal (19%)

Total Fat26.3 g (38%)

Carbs9 g (3%)

Sugars3.8 g (4%)

Protein22.3 g (45%)

Sodium275.7 mg (14%)

Fiber2.4 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1guajillo pepper

240mlwater

warm

2 Tbspextra virgin olive oil

900gchuck roast

430gcrushed tomatoes

120mlred wine

1 Tbspcumin

2 Tbspchili powder

1 tspgarlic powder

1 tspdried oregano

8gfresh cilantro

chopped, reserve for garnish

61gcheddar cheese

shredded, for garnish

1jalapeno pepper

sliced, for garnish

60gsour cream

for garnish

Instructions

Step 1

To soften it, soak the guajillo pepper in the warm water

guajillo pepper1

Step 2

Heat your pressure cooker over medium heat and add the EVOO, letting it heat until shimmering. Add the diced onion and minced garlic, sautéing for about 2 minutes until soft. Add the meat in batches, browning it on all sides for about 2 minutes per batch without overcrowding the pot. Once all the meat is browned, return it to the cooker. Add the softened guajillo pepper and all the remaining ingredients except for 1 tablespoon of cilantro, the cheese, the jalapeño pepper, and the sour cream, stirring to combine.

extra virgin olive oil2 Tbsp

onion1

garlic cloves6

chuck roast900g

crushed tomatoes430g

red wine120ml

cumin1 Tbsp

chili powder2 Tbsp

garlic powder1 tsp

dried oregano1 tsp

fresh cilantro8g

Step 3

Close the lid tightly and set the pressure release valve to the sealing position.

Step 4

Set the pressure cooker over medium heat and bring it to high pressure. Once at high pressure, reduce the heat to maintain pressure and cook for 15 minutes. After 15 minutes, turn off the heat and allow the pressure to release naturally until the pressure indicator drops. Carefully open the lid, ladle the chili into bowls, and garnish with the reserved cilantro, cheddar cheese, and jalapeño slices. Add a spoonful of sour cream on top and serve immediately.