{"id":190685,"title":"Chili con carne autentic","modified":"2026-10-09T12:23:48+02:00","plain":"Carne tocat\u0103 de vit\u0103, fasole ro\u0219ie, ardei gras copt \u0219i ro\u0219ii, fierte la foc mic sub capac \u00eentr-o singur\u0103 tigaie ad\u00e2nc\u0103, cu chimion, boia \u0219i un v\u00e2rf de cu\u021bit de piper Cayenne, servite cu orez alb.\n\n\n\nPlou\u0103 \u00eenc\u0103 de diminea\u021b\u0103, se \u00eentunec\u0103 devreme \u0219i ne e poft\u0103 de o m\u00e2ncare care s\u0103 ne \u00eenc\u0103lzeasc\u0103 de-a binelea. \u00cen tigaie, chimionul \u0219i boiaua parfumeaz\u0103 deja toat\u0103 buc\u0103t\u0103ria, \u00een timp ce sosul de ro\u0219ii se \u00eengroa\u0219\u0103 \u00eencet sub capac. \n\n\n\nCarnea de vit\u0103 r\u0103m\u00e2ne suculent\u0103, fasolea ro\u0219ie se \u00eenmoaie p\u00e2n\u0103 se tope\u0219te \u00een gur\u0103, iar ardeiul copt strecoar\u0103 o u\u0219oar\u0103 not\u0103 afumat\u0103 \u00een fiecare lingur\u0103. Servim chili con carne al\u0103turi de un orez alb fierbinte, iar primul castron dispare mai repede dec\u00e2t ne-am fi a\u0219teptat.\n\n\n\n\u00cen Statele Unite, chili con carne se m\u0103n\u00e2nc\u0103 adesea cu o bucat\u0103 p\u0103trat\u0103 de cornbread\n\n\n\nCe este chili con carne?\n\n\n\nChili con carne este o tocan\u0103 picant\u0103 de vit\u0103 cu ro\u0219ii. \u00cen varianta de familie g\u0103tit\u0103 \u00een Fran\u021ba, carnea tocat\u0103 de vit\u0103, fasolea ro\u0219ie, o jum\u0103tate de ardei gras ro\u0219u copt \u0219i ro\u0219iile decojite fierb la foc mic, sub capac, \u00eentr-o singur\u0103 tigaie ad\u00e2nc\u0103, \u00eempreun\u0103 cu ceap\u0103, chimion, boia dulce \u0219i pu\u021bin piper Cayenne. C\u00e2teva pic\u0103turi de Tabasco \u00eenvioreaz\u0103 totul, iar chili con carne se serve\u0219te cu orez alb. Sosul trebuie s\u0103 fie destul de gros \u00eenc\u00e2t s\u0103 \u00eembrace lingura.\n\n\n\nNumele vine din spaniol\u0103 \u0219i \u00eenseamn\u0103 \u201eardei iute cu carne\u201d. \u00cen Fran\u021ba, numele desemneaz\u0103 mai ales acest fel de m\u00e2ncare din carne tocat\u0103 de vit\u0103, ro\u0219ii \u0219i fasole ro\u0219ie, cu mai mult sos dec\u00e2t varianta texan\u0103 de chili.\n\n\n\nDe la Chili Queens din San Antonio p\u00e2n\u0103 pe mesele din Fran\u021ba\n\n\n\nChili con carne s-a n\u0103scut la grani\u021ba dintre Texas \u0219i nordul Mexicului. \u00cen secolul al XIX-lea, la San Antonio, v\u00e2nz\u0103toare tejane poreclite Chili Queens \u00eel serveau pe strad\u0103, direct din oalele lor, solda\u021bilor, cowboyilor \u0219i c\u0103l\u0103torilor. \u00cen 1977, Texasul l-a declarat fel de m\u00e2ncare oficial.\n\n\n\nAlt clasic american cu fasole: Boston baked beans\n\n\n\n\u00cen Texas, puri\u0219tii nu pun fasolea \u00een oal\u0103 \u0219i g\u0103tesc carnea t\u0103iat\u0103 buc\u0103\u021bi, cu o past\u0103 de ardei iu\u021bi usca\u021bi. \u00cen alte p\u0103r\u021bi, cele mai multe familii au adoptat fasolea, ro\u0219iile \u0219i carnea tocat\u0103 de vit\u0103, mai simple \u0219i mai ieftine. Tocmai aceast\u0103 variant\u0103 \u0219i-a f\u0103cut loc \u00een casele francezilor, al\u0103turi de alte preparate tex-mex, precum nachos cu carne de vit\u0103.\n\n\n\nIngredientele principale pentru chili con carne\n\n\n\n\n\n\n\nCarnea tocat\u0103 100% de vit\u0103 r\u0103m\u00e2ne fraged\u0103 \u0219i se f\u0103r\u00e2mi\u021beaz\u0103 \u00een sos \u00een timp ce fierbe la foc mic. Fasolea ro\u0219ie din conserv\u0103, bine scurs\u0103, transform\u0103 preparatul \u00eentr-o mas\u0103 complet\u0103 \u0219i \u00eei d\u0103 o textur\u0103 u\u0219or cremoas\u0103. \n\n\n\nRo\u0219iile decojite se pun cu tot cu suc, apoi se strivesc cu furculi\u021ba direct \u00een tigaie: ele formeaz\u0103 sosul, iar aciditatea lor echilibreaz\u0103 carnea de vit\u0103.\n\n\n\nDou\u0103 cepe t\u0103iate sub\u021bire, c\u0103lite p\u00e2n\u0103 se \u00eenmoaie, f\u0103r\u0103 s\u0103 se rumeneasc\u0103, dau consisten\u021b\u0103 sosului, ca la vita cu ceap\u0103. Chimionul aduce nota cald\u0103, boiaua dulce culoarea, iar piperul Cayenne \u0219i Tabascoul iu\u021beala. Aceste trei condimente stau \u0219i la baza unei pudre de chili de cas\u0103, dar aici fiecare se dozeaz\u0103 separat.\n\n\n\nPentru aperitiv, ni\u0219te nachos cu carne de vit\u0103 de \u00eemp\u0103r\u021bit\n\n\n\nArdeiul gras face diferen\u021ba. Copt \u00een cuptor p\u00e2n\u0103 i se \u00eennegre\u0219te pieli\u021ba, cur\u0103\u021bat, apoi t\u0103iat cubule\u021be, aduce o dulcea\u021b\u0103 u\u0219or afumat\u0103. Orezul alb simplu \u00eenso\u021be\u0219te chili con carne \u0219i tempereaz\u0103 iu\u021beala; merge la fel de bine \u0219i un orez galben cu unt \u0219i usturoi.\n\n\n\nRepere tehnice pentru un chili con carne reu\u0219it\n\n\n\nC\u0103li\u021bi u\u0219or ceapa, f\u0103r\u0103 s\u0103 o l\u0103sa\u021bi s\u0103 se rumeneasc\u0103, \u00eenainte de a ad\u0103uga condimentele, ardeiul, fasolea \u0219i carnea. L\u0103sa\u021bi apoi totul s\u0103 fiarb\u0103 sub capac, la foc mic, cel pu\u021bin o or\u0103, ideal trei: iu\u021beala se \u00eembl\u00e2nze\u0219te, iar sosul se \u00eengroa\u0219\u0103. Amesteca\u021bi din c\u00e2nd \u00een c\u00e2nd, ca s\u0103 nu se prind\u0103 de fundul tig\u0103ii.\n\n\n\nAceea\u0219i g\u0103tire lent\u0103 face tot farmecul c\u0103rnii de vit\u0103 trase \u00een stil mexican \u0219i al rendangului de vit\u0103, alte dou\u0103 preparate din carne de vit\u0103 care au de c\u00e2\u0219tigat dac\u0103 fierb \u00eendelung la foc mic.\n\n\n\nAlt preparat american care ne \u00eenc\u0103lze\u0219te: mac and cheese\n\n\n\nLa mas\u0103, servi\u021bi chili con carne cu orezul. Cine dore\u0219te \u00ee\u0219i poate completa castronul cu guacamole de cas\u0103 \u0219i gruy\u00e8re ras. Ca s\u0103 prelungi\u021bi osp\u0103\u021bul, tacos cu carne de vit\u0103 sau un sote de vit\u0103 cu fasole merg pe aceea\u0219i idee a unui fel de m\u00e2ncare generos din carne de vit\u0103.\n\n\n\n\n\n\tChili con carne autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tArdei copt0.5 ardei gras ro\u0219uChili2 cepePu\u021bin ulei1 linguri\u021b\u0103 ras\u0103 chimion1 linguri\u021b\u0103 boia0.25 linguri\u021b\u0103 ardei iute de Cayenne250 g fasole ro\u0219ie (la conserv\u0103, mas\u0103 net\u0103 scurs\u0103, adic\u0103 1 conserv\u0103 mic\u0103)350 g carne de vit\u0103 (tocat\u0103)800 g ro\u0219ii (decojite, la conserv\u0103, mas\u0103 net\u0103, adic\u0103 1 conserv\u0103 mare)6 pic\u0103turi TabascoSare12 cl orez, (pentru servire)\t\n\t\n\t\tArdei copt\u00cendep\u0103rteaz\u0103 semin\u021bele \u0219i membrana alb\u0103 din jum\u0103tatea de ardei.A\u0219az\u0103 jum\u0103tatea de ardei pe o tav\u0103, cu pielea \u00een sus.Pune-o sub grillul cuptorului p\u00e2n\u0103 c\u00e2nd pielea se \u00eennegre\u0219te.Las-o s\u0103 se r\u0103ceasc\u0103 la temperatura camerei.\u00cendep\u0103rteaz\u0103 pielea \u00eennegrit\u0103.Taie pulpa \u00een cubule\u021be \u0219i pune-o deoparte.ChiliTaie ceapa m\u0103runt.Scurge fasolea ro\u0219ie.\u00cencinge uleiul \u00eentr-o tigaie ad\u00e2nc\u0103.C\u0103le\u0219te ceapa \u00een ulei, amestec\u00e2nd, f\u0103r\u0103 s\u0103 o la\u0219i s\u0103 se rumeneasc\u0103.C\u00e2nd ceapa s-a \u00eenmuiat, adaug\u0103 chimionul, boiaua, ardeiul iute de Cayenne, cubule\u021bele de ardei, fasolea \u0219i carnea de vit\u0103 tocat\u0103.Amestec\u0103 bine, ca s\u0103 repartizezi condimentele \u00een carne.C\u00e2nd carnea \u00eencepe s\u0103 se g\u0103teasc\u0103, toarn\u0103 ro\u0219iile decojite cu tot cu sucul lor.Zdrobe\u0219te grosier ro\u0219iile cu furculi\u021ba, direct \u00een tigaie.Adaug\u0103 Tabasco.S\u0103reaz\u0103.Acoper\u0103 \u0219i las\u0103 s\u0103 fiarb\u0103 la foc mic cel pu\u021bin 1 or\u0103, ideal 3 ore.Amestec\u0103 din c\u00e2nd \u00een c\u00e2nd pe tot parcursul g\u0103tirii.Serve\u0219te chiliul cu orez.\t\n\t\n\t\tAcesta este chili con carne de familie, a\u0219a cum se g\u0103te\u0219te \u00een Fran\u021ba: carne de vit\u0103 tocat\u0103, fasole ro\u0219ie, ardei gras, ro\u0219ii, chimion \u0219i ardei iute, totul fiert \u00eencet \u00eentr-o singur\u0103 tigaie ad\u00e2nc\u0103.\nLa servire, pe l\u00e2ng\u0103 orez, po\u021bi oferi \u0219i guacamole de cas\u0103 \u0219i gruy\u00e8re ras.\n\t\n\t\n\t\tPlat principalAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/190685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=190685"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/190685\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/190429"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=190685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=190685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=190685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}