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Cayenne Spiced Chili Con Carne: American Fare

by Spicie Foodie on August 23, 2013

Cayenne Spiced Chili Con Carne: American Fare Recipe by @SpicieFoodie | #chili #chiliconcarne #americanfood #stew #cayenne

Chili con carne, or chili with meat, is one of those American dishes that everyone has a recipe for. And as many recipes there are for this stew, so are the opinions as to what ingredients should be included or excluded. Beans no beans, what type of beans, bell peppers no bell peppers, tomatoes no tomatoes, what type of chili, and what the stew should be served with, are just a few of the things people disagree on. Every year around the country there are hundreds, if not thousands, of chili cook-offs where contestants can voice their opinions as to what the best and most authentic way of cooking the chili is.

I’m not a chili purest and in fact know very little about it. But what I do know is that the general chili recipe that so many people know, is not a Mexican dish. In fact it is claimed by Texas as their national dish. I did a little research and found that what is considered authentic Texas style chili resembles more authentic Mexican cooking then the other versions.

Texas Red Chili by TastyTrix.com | #chili #chiliconcarne #texaschili This yummyliscious chili is Tasty Trix’s texas red chili. Notice how different it looks than mine?  Texas chili does not include beans, instead of a chili spice mixture a variety of dried chiles and spices are prepared for the base, and tomatoes are never used. Trixie wrote a great article about Texas chili and it’s one I highly suggest you read to find out how you too can make it like in her mouthwatering photo.

 

Cayenne Spiced Chili Con Carne: American Fare Recipe by @SpicieFoodie | #chili #chiliconcarne #americanfood #stew #cayenne

Now I know you probably already have a great chili recipe that you’re loyal too. The recipe I’m sharing today is the one I’m loyal to. For some reason I crave chili in the summer time and it’s when I make it the most, the other time of the year it hardly makes an appearance on our table. I love to eat a bowl of chili with either corn bread or saltine crackers. Saltines are hard to come by here so I usually go the cornbread route. My husband on the other hand loves to eat his chili with homemade flour tortillas. But this recipe also works great for chili cheese dogs and chili cheese fries. Some times I make a double batch so one night we can eat a bowl and the next chili dogs — so yummy!

Cayenne Spiced Chili Con Carne: American Fare Recipe by @SpicieFoodie | #chili #chiliconcarne #americanfood #stew #cayenne

5.0 from 1 reviews
Chili Con Carne: American Fare
 
Prep time
Cook time
Total time
 
Chili con carne is a hearty American stew that is perfect for the summer season. Enjoy this cayenne pepper spiced chili.
Author:
Recipe type: Stew, Lunch, Dinner
Cuisine: American
Serves: 2-4
Ingredients
Chili Spice Mixture:
  • 1 tbsp ground cummin seed
  • 1 tbsp sweet Paprika
  • 1 tbsp granulated garlic
  • ½ tbsp dried oregano
  • 1 tsp. ground black pepper
  • 2 tsp cayenne pepper, adjust to taste
Ingredients:
  • 1 small onion, finely chopped
  • 8 garlic cloves, minced
  • 300 grams lean beef, cut into bite size pieces
  • 1 small green bell pepper
  • 1 can kidney or pinto beans, or 1 cup home cooked
  • 1 can of stewed tomatoes
  • 4 cups or 1 liter beef broth, low sodium & no MSG
  • 1.5 tsp sea salt
  • ¼ cup chili spice mixture
  • 2 bay leaves
  • 1 tbsp olive or vegetable oil
To thicken:
  • 2 tbsp fine corn flour
  • 2 tbsp all purpose wheat flour
  • water or broth from the chili
Instructions
  1. Mix all of the spices in the chili spice mixture list. Drain the beans and rinse. Heat the oil and saute the onion until soft and translucent. Add the garlic and cook for another 2 minutes. Add the beef and cook through. Stir in the chili spice mixture, sea salt, bay leaf and pepper, mixing thoroughly until all the ingredients are well combined. Add the drained kidney beans, bell pepper, stewed tomatoes and beef broth. Cover and simmer until the meat is tender, it should take about 45 minutes. After this time taste and adjust the seasoning if desired. I usually add a bit more cumin and maybe some granulated garlic or cayenne -- adjust it to your taste.
  2. It is best to allow the chili to simmer for a long time as this helps combine all of the flavours and makes for a better tasting dish. I tend to simmer for at least 2 hours, sometimes I refrigerate it overnight and cook for another hour the next day. Depending on how liquidy or dry the stew is I will add more broth.
  3. About 10 minutes before serving chili prepare the thickner. In a small bowl combine the flours and add a bit of broth from the chili or water, mix into a thick and lump free paste. Add it to the chili, stir and allow to simmer for 10 minutes.
Notes
- The chili spice mix makes ¼ cup.


- This chili freezes well.

 

Cayenne Spiced Chili Con Carne: American Fare Recipe by @SpicieFoodie | #chili #chiliconcarne #americanfood #stew #cayenne

This may not be a fancy or gourmet meal but is sure makes a hearty, simple dinner that is good for the soul. If you have any left overs you can either freeze or refrigerate and enjoy the next couple of days.

How do you like to eat your chili?

P.S.
Submissions for August’s YBR roundup are now open. Add your best recipe here.

 

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

in American,Soups/Stews

{ 32 comments… read them below or add one }

1 Rosa August 23, 2013 at 10:26 AM

Scrumptious! Chili con carne is so comforting and delicious. Yours looks marvelous.

Cheers,

Rosa

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2 Spicie Foodie August 24, 2013 at 4:09 PM

Thanks Rosa!

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3 Ramona August 23, 2013 at 12:48 PM

I made chili this week too… It’s such a fantastic one pot dish… I love your ingredients… I really like how you thickened it with corn flour…next time I’m doing it your way. :)

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4 Spicie Foodie August 24, 2013 at 4:09 PM

Thanks, let me know how you like the taste it adds.

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5 Theresa @DearCreatives August 23, 2013 at 5:20 PM

Your recipe looks delicious!

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6 Spicie Foodie August 24, 2013 at 4:09 PM

Thanks Theresa!

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7 Ash-foodfashionparty August 23, 2013 at 5:29 PM

Spicy and a perfect meal. Love the pictures and the ingredients you’ve used.

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8 Spicie Foodie August 24, 2013 at 4:09 PM

Thanks Ash!

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9 Laura (Tutti Dolci) August 23, 2013 at 5:35 PM

Your chili con carne looks like a bowl of comfort, love the idea of serving it with corn muffins!

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10 Spicie Foodie August 24, 2013 at 4:10 PM

It is comfort food to me. Thanks!

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11 Nik@ABrownTable August 23, 2013 at 7:02 PM

Chili is a great comfort food and this looks amazing.

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12 Spicie Foodie August 24, 2013 at 4:10 PM

It really is, thanks Nik!

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13 simi August 23, 2013 at 8:23 PM

i love the photography! lovely warm tone

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14 Spicie Foodie August 24, 2013 at 4:10 PM

Thanks Simi!

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15 JC August 23, 2013 at 10:02 PM

I’m not much of a chili purist. To me, there is chili and chili con carne. Our family cooks chili con carne Sonoran style – dredge and braise cubed chuck, pour in red chili sauce and cook about 45min – 1 hr (adding only salt, pepper, garlic powder). Chili, on the other hand has so many delicious varieties and I love trying them all. I can’t wait to try your version. Has all the ingredients I love. (I think I may use both kidney and pinto beans.) Thank you for sharing this lovely dish!

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16 Spicie Foodie August 24, 2013 at 4:11 PM

Thanks for sharing your way of cooking chili, and you’re right there are so many different varieties. Enjoy!

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17 yummychunklet August 24, 2013 at 12:24 AM

This looks simply delicious. American faire indeed!

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18 Spicie Foodie August 24, 2013 at 4:11 PM

Thanks!

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19 Joanne T Ferguson August 24, 2013 at 3:02 AM

G’day and this looks to be the heartiest American stew Nancy, true!
Love chili corn bread with this and your photos always inspire me too!
Cheers! Joanne

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20 Spicie Foodie August 24, 2013 at 4:11 PM

Thanks Joanne!

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21 Angie@Angie's Recipes August 24, 2013 at 9:02 AM

Chili con carne is something we eat at least twice a week…my husband loves it! I use the leftover as the pizza topping….really yum.

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22 Spicie Foodie August 24, 2013 at 4:12 PM

Wow, he really does.:) Sound like a great way of using the leftover. Thanks Angie!

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23 Daniela August 25, 2013 at 2:47 PM

I love chili con carne but have, until now, eaten it only in restaurants.
Your recipe made me change my mind and it’s already on my to do list.
Looks like it will become a family favorite :)

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24 Spicie Foodie August 26, 2013 at 4:28 PM

It’s quite simple to prepare at home, Daniela. I hope you give it a try sometime.:)

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25 john@kitchenriffs August 25, 2013 at 7:14 PM

Great looking chili! I love any and all chili recipes. Texas chili is quite good and I do make that, but I more often make the bean and tomato version – more interesting flavor, IMO. Anyway, good stuff – thanks.

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26 Spicie Foodie August 26, 2013 at 4:30 PM

It’s hard not to like chili, isn’t it?:)

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27 mjskit August 26, 2013 at 5:48 AM

Oh how I love a good chili con carne and this one looks delicious! I know that one of the battles about Texas chili is beans vs. no beans. Some people swear that REAL chili doesn’t have beans. Me…I love beans in chili. Great recipe Nancy!

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28 Spicie Foodie August 26, 2013 at 4:30 PM

I would love to go to Texas and have a sampling of theirs. Thanks MJ!

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29 Sandra August 26, 2013 at 8:48 PM

It is raining and dreary today, but still quite warm. I would still gobble this up!

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30 Rochelle August 28, 2013 at 11:24 AM

I LOVE chili. I grew up with it being made much like yours, with beans at meat. What makes it chili to me though is the spices used! There has to be paprika and cumin and I often add unsweetened cocoa powder and brewed coffee to the mix as well.

I now NEED a bowl of chili, excuse me while I go get some beans soaking :)

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31 Tess @ Tips on Healthy Living August 29, 2013 at 8:52 PM

As a Texas native, I was raised to believe that chili wasn’t authentic chili if it had beans. However, as I moved to different states, I quickly realized that most people do put beans in their chili. But the question will always remain– to bean or not to bean?

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32 Spicie Foodie August 29, 2013 at 11:29 PM

It’s amazing how many variations there are. Thanks Tess!

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