Chile Con Carne Texas Dawn

Chile con carne “Texas Dawn” – a detailed recipe cooking. Time: 3 час. 55 minutes Difficulty: medium Servings: 8 – 10 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Chile con carne

• 1800 gr. beef neck, cut into cubes of 2.5 cm.
• 6 thick slices of smoked pork belly, chop straws
• 420 gr. canned mashed tomatoes
• 3 dried anchovy chili peppers
• 1 dried chili de arbol
• 1 dried chilli pasilla
• 1 tbsp. l ground cumin
• 1 tsp oregano
• Salt and ground black pepper
• 1 medium onion, diced
• 4 jalapenos, peeled and diced
• 3 cloves, minced garlic
• 4 tbsp. hot beef broth or more with the need
• 2 tbsp. l cornmeal
• Two Lime Juice
• Rustic corn bread cooked in a pan (recipe below)
• Serving Tips: Crispy Bacon, Onion Rings, chopped corn chips, avocado slices and fried crispy corn maize

Corn bread in a pan

• 110 gr. butter
• 2 tbsp. cornmeal
• 0.25 Art. wheat flour
• 1.5 – 2 tsp (3 gr.) Baking powder
• 1 tsp salt
• 1 tbsp. yogurt or kefir, or more if necessary
• 2 eggs

Recipes with similar ingredients: beef, smoked bacon, tomatoes, corn bread, anchovy pepper, pepper de arbol, chili seasoning, cumin, oregano, jalapeno peppers, onion rings, Avocado, chips

Recipe preparation:

1. Preheat the oven to 180 ° C. Roast all dried chili peppers on a baking sheet for 5-7 minutes. Let it cool. Remove the seeds and stalks. Grind the toasted chili peppers in a coffee grinder. In a small bowl mix chili powder, cumin and oregano with sufficient amount of hot water (about 2 tbsp. l.) until it forms thick pasta.
2. Heat a large roasting pan over medium heat. Add brisket and cook until crisp, stirring occasionally. Take out the bacon using a slotted spoon. Leave the fat in the roasting pan.
3. Sprinkle beef with salt and pepper. Increase the fire under the roasting pan moderately strong, add beef and cook until it is browned. Take out the beef and set it aside. Add the paste chilli and heat for about 1 min. Add onion, salt, pepper and fry until translucent, about 5 minutes. Add the garlic and jalapenos and sauté for about 30 seconds. Add the beef back to roasting pan along with beef broth, tomatoes and cornmeal. Bring to a boil and simmer over low heat until the mixture will not become thick, about 2.5 hours. If necessary, add still beef broth. Adjust the taste of the dish and complete cooking by adding lime juice to taste.
4. Serve chili con carne with corn bread and additives on your taste: crispy fried bacon, chopped onion rings corn chips, sliced avocados and crispy corn kernels. cm. Guacamole sauce recipe.
   

   Corn bread in a pan

   Preheat the oven to 190 ° C. Heat butter in cast iron pan over medium heat until it melts. In a bowl mix corn flour, wheat flour, baking powder and salt. Mix the yogurt and eggs separately. Stir both mixes until obtaining a creamy mass. Add more cream if it is will be necessary to achieve an appropriate consistency. Pour the dough into a hot pan and mix gently. Put pan in the oven and bake until golden brown, about 20 minutes. Put on the grill for cooling.