TexMex Chili Con Carne with Black Bean Paste

“Gerichte Geschichte”

1. Chili con Carne does not originate in Mexico, as assumed, but in the south of the USA. Traditionally, only meat, chillies, onions and a few spices such as cumin and coriander are used. In Mexico, the tomatillo (Physalis philadelphica) is another main ingredient in the preparation of a chilli, but corn, beans and tomatoes are usually not used. Here I present my recipe for an original Texan chilli that is served with a bean paste (typical for Mexican cuisine) and rice.

The bean paste

1. Making the bean paste is relatively easy. The individual ingredients are finely mixed with a hand blender and then the mixture is seasoned with salt, pepper and cumin.
2. The paste can then be heated.

The chilli

1. I use a pressure cooker when preparing my chilli to save energy and time. The chilli can easily be cooked in a normal pot.
2. First, the chopped onion is roasted golden in a little oil. Now you add the diced meat and gradually the chopped (grilled) chillies, both of which are spicy.
3. Deglaze with a little water, add the garlic and then let it simmer on a low level until the meat is soft-boiled – alternatively, let the pressure cooker “rise” several times.
4. Mix in the cumin and coriander, season with salt and pepper.
5. Let it reduce to the desired consistency.

tip

1. The dish can easily be eaten by children if you do without hot chillies. In the meantime, many variants of “sweet” snack chillies with a particularly delicious taste are available in stores.
2. For the perfect taste, the chili peppers are grilled beforehand and the skin removed.
3. For the Mexican version of this classic, simply boil down the physalis.
4. The bean paste is also perfect as a dip for chips, as a base for burritos, wraps and co, for other grilled dishes or as a base for bean dishes.