Chili Con Carne
About this recipe
Chili con carne is a hearty and comforting dish that combines ground beef with kidney beans and a medley of spices. This version by Jacques Pépin adds a twist with the inclusion of bacon and fresh vegetables, making it rich in flavor and texture.
The recipe is designed to bring out the freshness of the ingredients while allowing the beans to cook slowly for tenderness. It's perfect for a cozy meal, especially when served in tortillas or crisp iceberg lettuce leaves.
Ingredient notes
- The recipe calls for 8 oz of ground beef, which is about half a pound.
- Use 1.5 cups of kidney beans, which is equivalent to 12 oz.
- For the onion, use one large onion, approximately 10 oz.
- The recipe suggests using large cloves of garlic, about 4-5 cloves.
Tips from KQED’s video
- Start cooking the beans in cold water rather than boiling water to prevent them from toughening.
- Adding vegetables like onion, garlic, and jalapeno after the initial cooking time helps maintain their fresh flavor.
- Adjust the amount of jalapeno pepper to taste, as its heat can vary significantly.
Good to know
- How long does it take to cook the chili?
- The total cooking time is about 3 hours, with the beans cooking for 1.5 hours initially and then another hour after adding the vegetables.
- What can I use instead of kidney beans?
- The recipe specifically uses kidney beans, but you could substitute with other beans if desired, though this may alter the flavor.
No life story here — the video and the recipe are the whole point. All credit to KQED: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the bacon into big pieces.
- 2
Wash the kidney beans and add them to a pot with cold water.
- 3
Add salt, chili powder, coriander, and cumin to the pot with beans.
- 4
Bring the mixture to a boil and cook gently, covered, for 1.5 hours.
- 5
Prepare the garnish: chop the celery, onion, garlic, and jalapeno pepper.
- 6
After 1.5 hours of cooking, add the chopped vegetables and red salsa to the pot.
- 7
Bring the mixture back to a boil and then reduce to low heat, cooking for another hour until the beans are tender.
- 8
Serve the chili in tortillas or iceberg lettuce leaves, garnished with cheddar cheese, minced onion, and cilantro.
Heads up — we had to guess a little:
- The quantity for the kidney beans was inferred from the context of the recipe as 1.5 cups, which is standard for chili recipes. The amount of jalapeno pepper was also inferred based on typical usage in chili recipes.
Credit where it’s due: this recipe was transcribed from KQED’s original video on YouTube. Follow them there — it’s their dish.
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