Whenever I think of comfort food, Chili Con Carne always comes to mind. This dish, whose name translates to ‘chili with meat’, has a rich history and is a staple in many American households, including my own. Originating in Texas, Chili Con Carne has a unique blend of ingredients that gives it its signature hearty and robust flavor. The beauty of this dish lies in its simplicity – the humble ingredients of hamburger, garlic, chili powder, tomatoes, onion, kidney beans, and spaghetti come together to create a dish that’s more than the sum of its parts. What I love about this recipe is how the flavors of the garlic and chili powder infuse the meat, while the tomatoes and beans add a delightful texture. The addition of spaghetti gives this Chili Con Carne recipe a unique twist, making it a complete meal in itself. This dish is not just food; it’s a bowl of warmth and comfort that brings back fond memories of family dinners. It’s also incredibly versatile – you can customize it by adding your favorite ingredients or adjusting the spice levels. Whether you’re a novice cook or a seasoned chef, I’m sure you’ll love making and eating this Chili Con Carne as much as I do!
Ingredients
- 1 lb. hamburger
- 1 medium-size garlic, finely cut
- 2 to 3 tsp. chili powder
- 2 tsp. salt
- 1/4 tsp. pepper
- 1 (No. 2 1/2) can tomatoes
- 1/2 c. chopped onion
- 1 (No. 303) can kidney beans
- 1/2 lb. spaghetti
Cooking Method
- Heat a heavy skillet over moderate heat.
- Add hamburger, onion and garlic.
- Stir until meat is browned.
- Stir in next 3 ingredients well.
- Turn beans (that have been rinsed in cold water and drained) and tomatoes into meat mixture.
- Heat to boiling; add spaghetti.
- Reduce heat to simmer.
- Cook 30 minutes, stirring often.
- If chili is too thick, add a little hot water.
- Serves 4.
Calorie: 500
Total cooking time: 1 hour
Difficulty level: Easy
The Great Chili Con Carne Catastrophe
Well, well, well, gather ’round folks! It’s time for another riotous tale from the kitchen. This time we’re diving into the hearty world of Chili Con Carne.
The Cast of Characters
So, I started with a pound of hamburger. The juicy, meaty kind that makes you want to start up a barbeque. Then there’s the garlic, a medium-size one, finely cut – like a tiny, potent, vampire-repelling diamond. I also pulled out 2 to 3 teaspoons of chili powder, and 2 teaspoons of salt. Oh, let’s not forget the 1/4 teaspoon of pepper (because, apparently, we’re being precise here).
Then, there were the tomatoes, one No. 2 1/2 can of them, and yes, I did measure. I had onions, too, about 1/2 a cup chopped. A No. 303 can of kidney beans was waiting in the wings, along with a 1/2 pound of spaghetti. It was like hosting a dinner party for ingredients.
The Dance of the Ingredients
Now, onto the cooking. I heated a heavy skillet over moderate heat. Everyone knows that cooking is just like conducting an orchestra. The skillet’s the stage, and the hamburger, onion, and garlic are the star performers. I stirred until the meat was browned, and let me tell you, the aroma was something else! It was as if my kitchen turned into a 5-star restaurant (minus the obnoxious waiters).
Stirring Up Some Trouble
Next came the chili powder, salt, and pepper. You’d think stirring in these three ingredients would be straightforward – but no, I somehow managed to create a chili powder dust storm. I swear, I sneezed about twenty times.
The Grand Entrance of the Beans and Tomatoes
Next, I turned the rinsed and drained kidney beans and tomatoes into the meat mixture. You’d think they were fashionably late to a party with how they jazzed up the pan. The concoction started looking like a hearty, chunky soup.
Spaghetti Time!
And then, just when things were getting fun, it was time to add the spaghetti. Now, this was a delicate operation. One wrong move, and you’re wearing the spaghetti instead of eating it. Thankfully, I managed to avoid a spaghetti hat this time.
The Grand Simmer
Next came the simmering. I reduced the heat and let it cook for 30 minutes, stirring often. I even set a timer, because my brain has a tendency to wander off during these waiting periods.
The Final Touches
Finally, I checked on my chili. It was a bit on the thick side, so I added a little hot water. The result? A steaming, mouth-watering pot of Chili Con Carne, ready to serve four. Or one, if you’re really, really hungry.
So, there you have it, folks. Another culinary escapade with yours truly. No kitchen fires, no major injuries, and a delicious pot of Chili Con Carne at the end of it. I’ll call that a win.
