Even if you can find about 600 different Mexican recipes of Chili con Carne online, this famous dish is originally from Texas. I've been using for years the infamous Uncle Roland's exclusive recipe from an episode of Magnum PI to cook my Chili con Carne. And don't forget to stir if you don't want to end up with cement of the bayou!
Ingredients: minced meat, green peppers, onions, red and black beans, corn, garlic, tomatoes, dried cayenne pepper, cumin, garlic and turmeric powder, black pepper, salsa picante.
Fry the chopped onions and green peppers together with olive oil in a big saucepan. Add the minced meat, the beans, the corn, the garlic (pressed, not chopped, to reveal its properties and flavor) and the tomatoes (chopped or in puree). Use fresh and organic ingredients (especially the meat, the onions and the green peppers, but also even for the canned corn, beans and tomatoes) as they have much more flavor and contain no unwanted chemicals. Add spices to your taste: cumin, garlic and turmeric powder. I use 3 dried cayenne peppers for 6 persons and black papper from the mill. Stir after each adding of ingredients. The final touch consists of adding salsa picante to your taste, it could be Tabasco or Mexican salsa.
Serve in heated taco shells, with chopped salad, coconut and cheese.
My personal touch: I like adding fresh ginger and chive. I let the preparation cooling in the fridge for 24 hours before reheating and serving. Bon appetit!!