“And we’re in chili!” – you will often hear from relatives and friends when you master the recipe. Make more of this warming (very warming!) and hearty dish so there’s enough for everyone. Let them in if they have the courage.
The name chili con carne literally translates from Spanish as “peppered meat”. Traditional Mexican chili is thick, like a good stew, and the degree of spiciness is left to the discretion of the hostess. You can decide for yourself that the beans and vegetables in the composition are a side dish and eat the dish with nacho chips or corn tortillas, or you can serve it with rice or even potatoes boiled.
The heat of pepper is officially measured in heat units called Scovilles – named after Wilbur Scoville, a pharmacist and great pepper enthusiast. In 1912, he carried out the first test, based on the personal impressions of a group of enthusiasts: they tasted and classified different varieties of pepper.
