Chili con carne recipe
This chili con carne recipe is perfect for your own Mexican fiesta at home. The jalapeños give it that special spicy kick, but be careful not to overdo it with the amount as it can get too spicy, it will always depend on your taste but it is best to add a small amount the first time and then add more in future preparations, if you prefer. This recipe is perfect with nachos and Mexican beef barquitas (see separate recipe).
Delicious side dish of chili con carne Tex-Mex style, ideal for sharing with friends and family on special days.
Step 1. Mount the blade accessory on your food processor.
Step 2. Add 150g of peeled and coarsely chopped onion and two peeled garlic.
Step 3. Chop for 7 seconds on speed 6.
Step 4. Remove the lid and with the help of the spatula push the remains that may have been left on the wall of the glass to the bottom.
Step 5. Replace the blade accessory with the remover accessory.
Step 6. Add 70 ml of olive oil.
Step 7. Cook for 3 minutes at 120ºC and speed 1.
Step 8. Add 500g of minced veal.
Step 9. Cook for 8 minutes at 120ºC and speed 1 reverse.
Step 10. Add 100 ml of stock.
Step 11. Cook for 5 minutes at 100ºC and speed 1 reverse.
Step 12. Add 400g of crushed tomato and season to taste.
Step 13. Cook for 10 minutes at 120ºC and speed 1 reverse.
Step 14. Add 400g of well-drained red beans and chopped jalapeños to taste.
Step 15. Stir with a spatula to mix all the ingredients well.
Step 16. Cook for 5 minutes at 100ºC and speed 1.
Step 17. Our chili con carne is ready.
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Ingredients
Directions
Step 1. Mount the blade accessory on your food processor.
Step 2. Add 150g of peeled and coarsely chopped onion and two peeled garlic.
Step 3. Chop for 7 seconds on speed 6.
Step 4. Remove the lid and with the help of the spatula push the remains that may have been left on the wall of the glass to the bottom.
Step 5. Replace the blade accessory with the remover accessory.
Step 6. Add 70 ml of olive oil.
Step 7. Cook for 3 minutes at 120ºC and speed 1.
Step 8. Add 500g of minced veal.
Step 9. Cook for 8 minutes at 120ºC and speed 1 reverse.
Step 10. Add 100 ml of stock.
Step 11. Cook for 5 minutes at 100ºC and speed 1 reverse.
Step 12. Add 400g of crushed tomato and season to taste.
Step 13. Cook for 10 minutes at 120ºC and speed 1 reverse.
Step 14. Add 400g of well-drained red beans and chopped jalapeños to taste.
Step 15. Stir with a spatula to mix all the ingredients well.
Step 16. Cook for 5 minutes at 100ºC and speed 1.
Step 17. Our chili con carne is ready.