Luisa’s chili con carne is a rich, spicy, and slightly hot unique dish: a Tex-Mex recipe in my sister’s style. That’s right. Don’t expect the original recipe but a quick and tasty version that always enjoys great success on the table. You can serve Luisa’s chili con carne with white rice, you can accompany it with tortillas, fajitas or guacamole. My favorite? No doubt: the one with rice. Let’s go to the kitchen and prepare it together.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 red onion
- 4.6 oz chicken breast
- 7 oz ground beef
- 14 oz red beans (already seasoned in a can, I use "frijoles" Montello)
- 1.6 cups tomato sauce
- 5.6 oz rice (long grain)
- 1.3 cups water (about)
- 1 tablespoon extra virgin olive oil
Tools
- 2 Cutting boards
- 2 Kitchen knives
- 1 Casserole
- 1 Cooking spoon
- 1 Rice cooker
Steps
Peel and thinly slice the onion. Cut the chicken breast into small cubes. Heat the oil in a casserole and sauté the red onion. Add the ground beef and let it brown for a few minutes, then also add the chicken breast. Stir and cook for ten minutes. Open the canned beans, remove a couple of tablespoons of seasoning, and pour them into the casserole with the meat. Stir, let it flavor then add the tomato sauce. Cook for thirty minutes over low heat. If you decide to serve the chili with rice, you can keep the sauce a bit more liquid like I did, but if you want to use it as a filling for tortillas or fajitas, it’s better to let it dry a bit more.
For cooking the rice, I use the rice cooker: let the rice soak for thirty minutes, then wash it very well under running water (this step is essential for optimal cooking), transfer it to the rice cooker with the water. Season with salt. Start the rice cooker following the instructions in your manual as each machine is different. The cooking will be automatic. If you don’t have a rice cooker, you will need to proceed in a casserole for absorption. I leave you the instructions in the notes at the end of the article.
Notes
For classic rice cooking (without a rice cooker), it is good to proceed with a rice-to-water ratio of 1:2. In the casserole, bring the water to a boil, add the rice and a pinch of salt, cover, and leave to cook over high heat for at least three minutes. Lower the heat and cook always covered for 10 minutes. Then turn off the heat and let the rice cool inside the casserole. Another method is to immediately pour the rice into the casserole with the water, a drizzle of oil, and a pinch of salt. Cover and bring to a boil over not too high heat. As soon as it boils, turn off the heat and let the rice rest covered inside the casserole without opening the lid for a couple of hours. Fluff the rice with a fork and serve.
My advice? Buy a rice cooker if you have room to place it. It’s often on sale and will change your situation.
My advice? Buy a rice cooker if you have room to place it. It’s often on sale and will change your situation.
