I’m here again waxing poetic about my #foodmemories. Probably because of our long history with Mexico, a lot of my favorite food is Mexican -burritos, quesadillas, and of course, Chili Con Carne. Chili con carne is a warm comforting dish that’s great for feeding big crowds, or when it’s rainy and you need something hot and filling.
I used to order this a lot in Wendy’s when I was in college. 2 Chili con carne with extra rice. Then add more chili sauce and a dash of salt. Solved!
When I got married, this is one of the many recipes I forced on my husband. Here is a great recipe, one that keeps for long in the refrigerator even if you cook a lot. This is also great as toppings and I use it for loaded fries.
Chili Con Carne Recipe
- 3-5 pcs garlic cloves, minced
- 1 small onion, chopped
- 1/2 kilo ground beef
- Mccormick Chili Con Carne Mix
- Del Monte Tomato Sauce 1 pack (200 g)
- 1 can whole tomatoes (or 3 fresh tomatoes), quartered
- 1 cup water
- 1 can precooked red beans
- salt to taste
- grated cheese for toppings
- sour cream (optional)
- Brown ground beef and drain to remove excess oil. Set aside.
- In the same pan, saute garlic and onion, add drained beef.
- Add prepared Mccormick mix according to packet instructions. Let simmer for about 2 minutes.
- Add tomato sauce, whole tomatoes, red beans and 1 cup water.
- Simmer slowly for 15 -30 minutes. Season according to taste.
- Transfer to a bowl and top with cheese and sour cream.
On the other side of the world, they serve Chili con Carne with buttered bread. The Pinoy way is to serve with mounds of rice! As mentioned, you can also serve it over French Fries or as Chili Cheesedogs as I also did here! As a dip for chips? Why, yes, yes!