Chilli con carne is a strong and delicious meal consisting of chilli peppers, meat, beats and usually tomatoes.
Different seasons may add some new ingredients, such as cumin, onions, and garlic. Also, geographic locations and various recipes involve diverse types of meat and components.
The meal is firstly made in Texas a long time ago. After the creation, it has spread all over America and the world. The first Chili con carne recipes dating back to 1850, so it has been in use for almost 170 years, according to this information.
Usually, it is not too demanding to make this meal, and below you will find some simple instructions how to do that.
What you will need to make Chili Con Carne
500g ground beef
One hot chilli pepper
1 can of concentrated or chopped tomatoes
Can of red beans
3 rashes chopped bacon
One bell pepper
Two garlic cloves
Chili powder, cumin, salt, pepper
How to make Chilli Con Carne
Step 1 – Heat oil in a large saucepan over medium heat. Add bacon. Cook for 5 to 6 minutes or until crisp. Add beef. Cook, stirring with a wooden spoon to break up beef, for 15 minutes or until browned.
Step 2 – Add onions, be pepper, garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. Add chilli powder. Cook, stirring, for 1 minute or until fragrant.
Step 3 – Add tomatoes and 1 cup cold water. Bring to the boil. Reduce heat to medium low. Simmer, partially covered, for 30 minutes or until sauce has reduced slightly.
Step 4 – Add beans. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened. Serve chilli with toppings.
Serve with pickled jalapeno chillies, light sour cream, coriander leaves and grated light tasty cheese for toppings. These can also accompany the pork tacos.
Some of the recipes also consist different ingredients, so you can find corn, various types of spices, thyme, nutmeg, chocolate, and others. Many things are subject to change, including parts of these recipes.
However, it all depends on a taste, and you can adjust your meal according to your wishes. That way, you can make something truly great for yourself and your family. Besides, Chili con carne really is an extraordinary meal.
It just needs to be well prepared, and now you know how to do that. Hopefully, this recipe will be enough for you to start with preparation right away.
The Habanero Pepperis a delicious chilli that every lover of spicy flavours should try at least once in their life.
If you are one of those people, you’re going to want to try one of the five yummy habanero recipes we have collected for you below.
By serving one of these spicy, sumptuous chilli centrepieces at your next soiree you’re sure to absolutely wow all your guests like never before:
The Habanero Pepper: More About The Tasty Chilli In Question…
The Habanero Pepper is one of the world’s hottest peppers. The chillies name is derived from the name of the Cuban city of La Habana, which is known as Havana in English.
Although La Habana is not the Habanero’s place of origin, it was frequently traded there many years ago. Today, Mexico is the largest consumer of this spicy ingredient, but its flavor and aroma have become increasingly popular all over the world.
The Habanero Peppermost likely originated in the Yucatán Peninsula of Mexico and even to this day the crop is most widely cultivated there. In fact, about 1,500 tons of Habaneros are harvested each year in Mexico.
Panama, Costa Rica and several states in the USA also grow and produce the chilli.
The habanero is often mistakenly referred to as the hottest pepper in the world and a long time ago it may well have been until the mighty Bhut Jolokia came along. Habanero Peppers are rated 200,000–350,000 on the Scoville Scale which is pretty hot, but the Bhut Jolokia is over a million SHU on the Scoville Scale so, the Habanero is quite far behind in that respect.
A ripe Habanero Pepper is 2–6 centimetres (0.8–2.4 in) long, 3-5cm (1 to 2 inches) in diameter and they are lantern-shaped, round or oblong. Habanero’s are green until maturity when they then turn to colours such as orange, red, white, brown, and pink.
Habaneros are similar to most other chilies and thrive in hot weather. Morning sun is ideal with slightly moist soil. In tropical regions the Habanero is a growing chilli that can produce fruit all year round. In colder climates the plant will die off in the winter naturally.
5 Habanero Pepper Recipes To Delight Your Dinner Guests
Now that you know all about the spicy, tasty background of Habanero Pepper, it’s time to get creative in the kitchen with these yummy fruits.
The Habanero’s heat, its fruity citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. In some cases, particularly in Mexico, Habaneros are placed in tequila bottles for a period ranging from several days, to several weeks, to make a spiced version of the drink.
If you’re struggling to choose from the various ways you can use habaneros in your kitchen, we’ve got our five favourite Habanero Pepper recipes below to inspire you:
1. Sweet & Spicy Habanero Pickles
For the perfect side to your meats, veggies or salads, you need to serve up these sweet and spicy Habanero Pepper pickles!
One pint sized sterilised jar (suitable for use with heat)
15-20 sliced habaneros
1 cup white vinegar
1 cup brown sugar
1 TBSP mustard seeds
1 cup sliced red onions
Pack the mustard seeds, habaneros and red onions into the sterilised jar
Boil the vinegar and sugar until boiling
Pour the liquid into the jar leaving around two centimetres space at the top of the jar
Close the lid and leave until it reaches room temperature
Serve that evening, or in a few days after the flavours have merged
2. Habanero Arrabiata
For those truly delicious Italian dinners your guests will love a spicy change to the usual pasta sauce, with this Habanero Pepperarrabiata:
A splash of olive oil
One large red onion chopped
One habanero pepper chopped
One teaspoon oregano
Two large fat minced cloves of garlic
Two cans of plum tomatoes
A handful of ripped fresh basil
One veggie stock cube
In a pan fry heat the olive oil and gently fry the onions, garlic and habanero
Once the onions are translucent, add the remaining ingredients and allow to simmer down and thicken for around 10-15 minutes
Season at the end and serve with your favourite pasta
3. Habanero Hellfire Chilli
This chilli recipe varies and we strongly recommend you create your own version of it. As a great, spicy, warming base recipe though, follow these steps:
7 Habanero peppers (chopped and seeds removed)
7 Jalapeño peppers to taste (chopped and seeds removed)
Your favourite hot sauce (hottest you can find)
3 fat garlic cloves minced
5 TBSP cumin
5 TBSP chilli flakes
3 TBSP hot chilli powder
½ a pounds of high-quality bacon
1 pounds of ground pork
1 pounds of ground turkey
1 green pepper chopped
1 large white onion chopped
1 red onion chopped
3 cans of tinned plum tomatoes (or similar)
2 cans of chilli beans (or similar)
1 can of any lager
2 cups of cold water
2 TBSP of chilli paste
Cook off the bacon in a large pot then drain leaving grease in the bottom. Allow bacon to blot on kitchen towel before roughly chopping.
In the bacon pan cook off the turkey and pork until the meat is browned before adding in all the other ingredients apart from the beans and bacon.
You should add the hot sauce to your own taste and remember you can always add more at the end if you need to, but you can’t take it away!
Allow the mixture to cook on low for a good 45-60 minutes with the occasional stir.
Add the beans and bacon after about 45 minutes and then simmer for another 30 minutes before serving.
You may need to add stock if the mixture is too thick or thickens too much
Best served with a mixture of different options for guests like cheese, sour cream, rice, fries, bread, jacket potatoes and salad.
4. Mango Pineapple Habanero Pepper Smoothie
This recipe is a little different, and is definitely one to impress your breakfast guests when they come over. Once served, it will give you all a bit of extra spice and pep to your step for the rest of the day!
One cup of chopped frozen mango
One frozen banana
Half a cup of cold dairy free milk or 2 TBSP of dairy free yogurt
One cup of pineapple
Half a dried or fresh habanero pepper (or more to taste!)
Blend everything together and add water until you get the consistency you like
Serve in a glass with a straw and a little habanero garnish on the side if you’re feeling fancy
5 .Habanero Margarita
To greet your guests with something spicy, why not give them this yummy habanero pepper margarita to sip whilst they wait for your other culinary delights?
2 TBSP agave syrup
½ a habanero chilli
1 TBSP chilli powder
1 TBSP salt
1 TBSP soft brown sugar
8 TBSP freshly squeezed lime
12 TBSP tequila
2 TBSP water
2 dried habaneros
In a shaker or a glass mix together the chilli, agave and water
Strain this mixture into a bowl and rinse the glass/ shaker out
Mix the chilli powder, salt and sugar together and after rubbing the glasses with the skin of the squeezed limes, dip the rims in the mixture then fill the glasses with crushed ice
Mix together the lime, tequila and the syrup mixture you made initially in a glass or shaker and mix
Pour over two glasses and add a dried habanero and slice of lime to each
Can We Get An Invite To Your Next Scorching Hot Dinner Party?!
The habanero is a versatile, tasty chilli that deserves to make a statement at your next dinner party.
Whether you add it to a cocktail, or mix it into a smoothie, the Habanero Pepper is sure to make an impact at your next event.
The cherry pepper is an adorable pepper type that looks just like a cherry with bright red flesh and a smooth, round shape.
It’s great for growing and eating as it has a dense, fresh spicy flavour just like the jalapeño.
If you’re thinking of growing or cooking with these cute little peppers, it’s handy to know more about them.
From origins, to growing tips and cooking tips, here’s everything you need to know about the cherry pepper plant:
Cherry Peppers – What are they?
The Cherry Pepper also known as the Cherry Chili, chili tomato, cherry bomb or Hungarian cherry pepper and is a fantastic chili to grow. It can be used to replace a pimento chilli, although pimentos are hotter.
The mild to hot cherry pepper is commercially grown in the USA, Europe and Mexico and its cultivation records go back as far back as 1543.
Appearance & Heat
The peppers produced by these plants are small and round, they resemble a cherry tomato. Peppers tend to range from mild to hot and register 5000-8000 scoville scale units.
The cherry peppers grow a dark green colour and as they ripen they will change to a very vibrant red which makes them truly spectacular to grow.
There are different types of cherry peppers in cultivation which are slightly different in how they taste. One is generally softer than the other in texture, and both are sweet, spicy and quite crunchy overall. Both types of cherry pepper put out a great level of juiciness which makes them delicious as a pickled or sliced pepper, but not suitable for drying.
Common Cuisine Use
The chili tomato is commonly used in Asian, Southwestern, Mediterranean, Portuguese, African and Mexican cuisine because of the size and shape. This chili is also a great garnish and really puts some colour into food, especially salads.
These chilies are also great for stuffing or picking because of the thick fruit walls and round shape. Due to the thick walls, though, this chili type cannot be dried.
Growing Tips For Cherry Pepper Cultivation
As with most chili’s this plant enjoys hot climates, well drained soil and generous amounts of water. Maturity takes approximately 120 days. These plants can mature and fruit at a small size so they are great for a small bench or windowsill.
Those who live in a flat or apartment may particularly appreciate the growing ease and size of the cherry pepper plant.
Because they are only around 40cm in height they take up no space at all and they can be purchased for as little as $6 dollars or less in some places.
Although you may only get one fruit a week from one plant, it’s certainly a great kitchen windowsill or balcony plant to have if you want to try some urban gardening.
How To Eat Cherry Pepper Fruits
As we mentioned above, there are multiple uses for the cherry pepper fruits and how to cook with them. Because of their size, it’s important to use the fruit efficiently so as not to waste the heat or flavour, especially if you are growing your own.
They sit at about 5,000 on the Scoville Scale so they are suitable for many dishes, especially if you find a jalapeño (8,000 SHU) too spicy.
To help you eat these yummy chillies we’ve got some great recipes for you to try below:
As you can see, there are no ingredient amounts above. You simply construct the sandwich to the girth you like, creating a yummy, spicy sandwich anybody will love.
Cherry Pepper Vegan Wrap
If you are one of the 7.3 veggies, of which many are vegan in the US right now, you might want to match your cherry peppers with a delicious no-meat substitute. Here’s a delicious cherry pepper vegan wrap to try:
One thick wrap such as naan
Homemade tahini sauce (1 TBSP tahini, 1 TBSP lemon juice, 1 crushed garlic clove, salt pepper and extra water to taste)
If you are, you have no doubt been delighted with the process of growing your own spicy, hot fruits.
Even more exciting is the next step – using your yummy home grown produce!
There’s a world of tastiness ahead with meals, drinks and snacks featuring your very own super hot pepper as the star of the show.
To inspire you to use your red chilli plant produce in your home cooking, here are 5 delicious recipes that make the most of your red chilli plant fruits:
1. Chilli Pepper & Tomato Pasta
This recipe creates a delicious spicy sauce that you can batch cook and freeze for use at a later date. It’s perfect for pasta, but can also be used with rice, as a base for stews and even watered down with stock and enjoyed as soup.
Two tins of plum or chopped tomatoes
Crushed garlic cloves (to taste)
One large finely chopped onion
One vegetable stock cube
One super hot pepper from your red chilli plant (finely chopped)
Pinch of salt and pepper
A TBSP of cooking oil & olive oil for drizzling
Two servings of your pasta of choice
Heat your cooking oil in a frying pan on a medium heat before adding your super hot pepper, onion and garlic.
At the same time, boil your pasta as per the packet instructions, drain and cover when cooked.
In your frying pan cook the ingredients until the onions are translucent. If the garlic begins to catch, add a little bit of water to the pan.
Once the garlic, onions and super hot pepper have cooked down add the tinned tomatoes and crumble the stock cube in. Allow to cook down for at least ten minutes on a low to medium heat so the mixture is bubbling.
After around 10-15 minutes the mixture should be thick and saucy. You can always add some water to thin it down. You can now season the sauce to taste with salt and pepper.
Add the drained pasta to the frying pan and mix the pasta and sauce together.
Serve up on a plate or bowl with a few splashes of olive oil.
To jazz the dish up you can also sprinkle dried chilli flakes, cheese and fresh basil when serving.
2. Chilli Chocolate Avocado Mousse
This recipe is a fantastic option if you need a vegan, gluten free dessert for your family, or guests to enjoy. It’s also very easy to make, so it impresses without exhausting your cooking skills or free time.
Two medium avocados that are ripe (find out how to check the ripeness of avocados here) with the flesh scooped out
½ cup of dark vegan cocoa powder
3-4 TBSP soya milk or dairy free milk
½ TSP vanilla extract
A pinch of salt
¼ cup vegan suitable liquid sweetener such as agave
1 super hot chilli chopped into thin slivers or slices if the pepper is thick. If it is thin and/ or small in size you can dry it whole.
Preheat the oven to around 180 degrees
Place the chilli from your red chilli plant on a non-stick oven sheet or tray and allow to dry in the oven for at least four hours. It makes sense to do this with a batch of multiple peppers to save energy. If you haven’t done this before, here’s a video to show you how to dry your red chilli plant
Place one of your dried chillies chopped into small pieces into the blender along with all the other ingredients and blend in full until you can no longer see any green from the avocado.
Place into ramekins or small bowls in the fridge and allow to set for a few hours (ideally overnight).
Serve with one of your dried chillies on top (for display) and a few vegan chocolate chips or a square of dark vegan chocolate on top.
3. Spicy Sauerkraut
Sauerkraut is incredibly delicious, but Healthline tells us it is also incredibly nutritious too, so it’s a great recipe choice when it comes to making the most of your red chilli plant fruits.
One medium white or savoy cabbage roughly shredded
2 TBSP good-quality salt (IE not table salt)
1 large white onion roughly chopped and shredded
1 grated carrot
1 large super hot pepper from your red chilli plant finely chopped
1 TBSP mustard seeds
You will also need a sterile jar with a lid to put the sauerkraut in.
In a bowl mix together the cabbage, carrot, chilli pepper, salt, onion and mustard seeds.
Massage the mixture until the veggies soften and water is released into the bottom of the bowl.
Put the veggies into your sterilised jar, squishing it down until all veggies are underneath the juices that have been released.
Leave at least an inch of space at the top of the jar for expansion.
Seal the jar with a lid and leave in a room/ cupboard without any extreme temperatures or direct sunlight.
After a few weeks the fermentation process will be well underway and you can eat the sauerkraut. You will want to pop it in the fridge at this point, and eat it up within 4-6 months if you ensure it stays bacteria free (sealing the lid after use and using clean utensils to serve it).
4. Chilli Martini
For a little grown up fun, this chilli martini is a spicy, yummy twist on the traditional martini cocktail.
1 super hot chilli from your red chilli plant striped of seeds
1 TBSP of sugar and water mix (in equal parts)
1 generous shot of vodka
2 shots of pineapple juice
Half a cup of ice
If you have a cocktail shaker, shake the chilli and sugar/ water mix together. If you don’t, mix them well together in a jar or glass.
Add the vodka and pineapple juice to the chilli and sugar/ water mix.
Mix everything together either stirring or shaking well for around half a minute.
Strain or sieve the mixture into a nice glass, adding sugar to the wet rim of the glass if desired.
Garnish with one of your chillis split and placed on the side of the glass.
5. Sun Dried Tomato Chilli Ketchup
This recipe is a great option if you want to stretch the use of your red chilli plant produce and enjoy their flavour time and time again.
1 TBSP of any flavourless oil
1 super hot chilli from your red chilli plant, chopped
4 TBSP tomato purée
2 TBSP paprika
⅓ cup red wine vinegar
¼ cup brown sugar
1 TSP good quality salt
1 TSP black pepper
2 cups of ripe tomatoes
Chopped garlic cloves (amount to taste)
½ TSP hot chilli powder
A few sun dried tomatoes
Heat the oil in a saucepan or deep frying pan on a medium heat.
Cook the onion, garlic and chilli until the onion is translucent, then add the tomatoes, tomato purée, chilli powder, paprika, salt, pepper and cook until thick (about 15 minutes).
Blend the tomato mixture with the sun dried tomatoes, vinegar and sugar and cook for 15 more minutes.
Allow to cool, covered.
Decant into a sterilised jar with a lid and place in the fridge.
Use the ketchup within around 4 weeks.
What Will You Cook With Your Super Hot Chillies?
Hopefully our above recipes have you feeling incredibly inspired to make all kinds of yummy meals and drinks with your spicy fruits. Before long, you’ll wonder how you even ate before you grew your own red chilli plants!
Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (eg. bell peppers or chili peppers). Paprika is said to be derived from the Hungarian ‘paprika’, meaning pepper (Capsicum).
Although paprika is now recognized and produced globally it was first created in Spain and Hungary. Spanish Paprika (Pimentón) is available in three versions, mild (Pimentón Dulce), moderately spicy (Pimentón Agridulce), and very spicy (Pimentón Picante.)
Some Spanish paprika, including Pimentón de la Vera has a distinct smokey flavor and aroma as it is dried by smoking, typically using oak wood.
Paprika is found in most supermarkets around the world. The chili spice is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot depending on the peppers used in production.
Paprika varys in colors from bright reds to browns and even yellows thus making it a excellent garnish. Slightly heating paprika with oil will extract the heat from the spice and can add a great punch to a dish. Paprika is also very high in vitamin C even more so then oranges.
To produce paprika from chili peppers you first must dissect the chili peppers to remove the seeds and stems. Once the chili fruit is isolated you will need to dry the fruit until the skin is extremely dry and brittle.
The peppers then need to be worked into a fine power. Use tools such as mortar and pestle or coffee grinder for this process.
Red pepper hummus is a healthy snack that can effectively fill your hunger cravings in between your meals. Making your own red pepper hummus is the healthiest option as store bought versions are often salty and have a lot of additives.
Not only is it healthier to make your own hummus but it is also cheaper and you can make more for your family. It is incredibly easy to make your own red chili pepper hummus.
The main ingredients used in making this recipe are roasted red peppers, chickpeas, and jalapeno pepper. All these ingredients are rich in antioxidants and vitamin C. Chickpeas is beneficial for your health in many ways.
Scientific research has proven that it can reduce cholesterol level and colon cancer risk. Hummus is a rich source of fiber and eating it regularly can improve your digestive system. Fiber rich food can also help to control the blood sugar level.
Ingredients 2 medium red pepper (cut into strips) 1 large jalapeno pepper (deseeded and chopped to small pieces) 2 ½ cup chickpeas (soaked overnight) ½ tsp cumin 3 tsp paprika 3 tsp red pepper flakes juice of 1 lemon 2 tbsp olive oil ½ tsp sea salt
The first step is to roast the red pepper in the oven. You must first cut the red peppers into medium strips and then put them on a baking tray. The seeds and majority of the white pith should be removed prior to baking. Bake at 450 degree celsius for about 10 minutes until the edges are slightly brown in color.
While it is baking, you can add the jalapeno pepper, chickpeas, lemon juice, tahini, and cumin in a food processor. When the red bell pepper is baked, take it out and wrap it with a sheet of aluminum foil. You can place it under the cover to cool for at least 30 minutes. When it is cooled down, you can easily peel the skin.
After peeling the pepper, chop it into small pieces and add it into the food processor. At this point, you can add the 2 tbsp olive oil. You can add more olive oil to obtain a smoother texture. Pulse for 1 minute and then stop to add 1 tbsp water. If you want the hummus to be thinner, you can pulse for longer time and add more water.
The hummus is now ready to serve. There are many ways to garnish the hummus. Some people like to sprinkle red diced peppers or red pepper flakes on top. You can garnish with fresh herbs like parsley sprigs. You can eat it directly with a spoon. It is best served with crackers, vegetable sticks, or pita bread. If you want to save for tomorrow, make sure you keep it in an airtight container in a refrigerator.