Despite the fact that chili con carne is associated with Mexico, it actually originated in the southwestern United States, where a mixture of cultures gave rise to a new cuisine called "Tex-Mex" (in other words, Texan-Mexican). But even these two countries are not limited. Initially (before joining the United States) Texas was influenced by the Spanish. It was then that a mix of Spanish and Mexican dishes laid the foundations of Tex-Mex. And much later, affordable American products joined it. As for Chile con carne itself, it is possible to trace the influence of all three cultures. Pepper stews trace their history back to the Aztecs themselves. The Spanish colonizers added meat as the main ingredient. Well, the American land gradually modernized all the ingredients.
There is no one true recipe for chili con carne. For example, adding beans is a hotly debated issue. As well as the number of tomatoes. In any case, this recipe is quite close to what can be considered a traditional chili con carne (at least, according to part of the South American population).The recipe lists sweet paprika in the "chili con carne" group. You can use bell pepper instead.The chili powder mixture is very easy to prepare - just mix all the ingredients specified for it.At the time of cooking. Chili con carne is recommended to keep longer on the fire. But you can limit yourself to much less time. Next, I will specifically write where you can speed up. In this case, water should be taken not 375 ml, but about 130 ml. Heat the oil in a large saucepan. Add the onion and fry it. Squeeze out the garlic and fry for another couple of minutes.
Add paprika (or bell pepper) and fry until the onion is transparent.
Increase the heat, add the minced meat, and fry until browned.
Add 4 teaspoons (heaped) of the chili mixture. Cook for a couple of minutes.
Add the beans and stir.
Add tomatoes and tomato paste and mix.
Add water, sugar, crumble beef stock cube, salt and pepper. Bring to boil.
If you choose a long cooking method, then cook on low heat under the lid, about 1.5-2 hours.If fast, then 30-40 minutes on medium heat without a lid.I certainly recommend the long cooking method. This will make it tastier and richer.
Towards the end, you can try on salt, pepper, chili and add as needed.
You can serve it with rice, Mexican chips, tortillas. From the top, you can sprinkle with cheese.Bon appetit.