Chili con carne is the most famous hot dish of Mexico and Texas, which in 1977 awarded it the title of national state dish of the state. The name comes from Spanish, which translated sounds like “chili with meat.” There is no strict recipe for this dish. The required ingredients for making chili con carne are hot chili peppers and meat, cut into small pieces or minced meat. Everything else depends on the territorial characteristics of the country and the individual taste preferences of the cook.
Traditionally, the chili con carne recipe involves the use of beef, but there is also a practice when they combine different varieties meat. The additional components of this dish are: onions, garlic, tomatoes, Bell pepper, beans and a variety of spices in large quantities. Beans are a hot topic among chefs, as Texas chili con carne excludes this product from the recipe.
Ingredients:
- Minced beef - 600 grams;
- Dry red beans - 1 cup;
- Large tomatoes - 3 pcs.;
- Turnip bulb - 1 pc.;
- Garlic - 5 cloves;
- Red sweet pepper - 1 pc.;
- Hot red chili pepper - 1 pc.;
- Tomato paste - 2 tablespoons;
- Green cilantro - several sprigs;
- Vegetable oil - 50 grams;
- Ground coriander - 0.5 teaspoon;
- Paprika - 0.5 teaspoon;
- Cumin and cumin - a pinch;
- Salt - to taste.
Cooking steps
- Pre-soak dry red beans in cold water for several hours. Then rinse thoroughly and fill with two liters drinking water and put it on gas. Cook for 1.5 hours over medium heat.
- At this time, peel the onion and garlic and chop finely. Heat in a frying pan vegetable oil, put the onion there and fry it until soft golden hue. Add the garlic, simmer along with the onion for a couple more minutes, stirring constantly.
- Add the ground beef there, sprinkle with spices and cook for 15 minutes, breaking up large pieces with a spatula. The minced meat should turn out fried, slightly brownish, as in the photo.
- Wash the tomatoes, cut them crosswise, scald them with boiling water, put them in a bowl for a couple of minutes. cold water. Remove the skin from them and cut into cubes.
- Core sweet and hot peppers, rinse and cut into thin strips.
- Add vegetables to the minced meat, add salt and pepper. Simmer the mass for 10 minutes. Place the finished beans in a frying pan with minced meat and vegetables, equalize the salt balance, and pepper.
- Add tomato paste and simmer over low heat for 15 minutes.
Mexican chili con carne is ready. Serve in deep plates, garnished with cilantro.
There is also a recipe for chili soup. It is prepared in the same way. More liquid is simply added.
A note for spicy food lovers
Chili with meat, like other foods, generously seasoned hot pepper, has a beneficial effect on the human body. For example, Mexicans claim that chili pepper brightens the mind and gives health. There is undoubtedly some truth here. This product has healing properties thanks to the substance “capsaicin”, which is found in large quantities in hot red pepper. It helps digest heavy foods, halving the amount of fats, carbohydrates and harmful substances. That is, pepper actively fights excess weight and reduces the load on the stomach.
In addition, chili improves intestinal motility, removes toxins from it and harmful substances. It stabilizes blood circulation and metabolism, has a positive effect on brain activity, and strengthens the immune system. This vegetable contains a record amount of vitamin C.
It is also interesting that hot pepper has a positive effect on reproductive system both men and women. In the stronger sex it restores and improves potency, and in the weaker sex - reproductive function. The other spices used in this chili con carne recipe only enhance the overall health benefits of this dish.
Ready chili with meat served with a side dish of white fluffy rice, traditional corn tortillas or nacho chips. Or as a stew, garnished with herbs and sour cream, if con carne is cooked as a first course.
Chili con carne is actually a very spicy, incredibly tasty and memorable dish. Original, piquant and undoubtedly stimulating the appetite. Look at the photo, even without feeling the delicious aroma of this food, you want to taste it and enjoy it minute by minute.
Text: Evgenia Bagma
Do you like spicy dishes? Then try making chili soup - it's easier than you think and tastier than you might expect.
Rules for making chili soup
Chili soup or chili con carne soup (full name) is a popular Mexican dish widely known outside of Mexico. Literal translation The name of this dish from Spanish is “chili with meat.” Chili is a hot red pepper that is the main ingredient in chili soup. Other ingredients include diced meat or chopped meat. Other ingredients in chili soup include onions, garlic, tomatoes, bell peppers, and beans. The current Texas version of this soup is made without beans. Some recipes also contain sugar, honey or chocolate, which are added shortly before the chili soup is ready. Among the seasonings used in the dish are zra, oregano, black pepper, Bay leaf, sometimes - coriander.
If you don't eat meat for whatever reason, there's no reason to skip a bowl of chili soup - just make a vegetarian version, i.e. Chili soup non carne (chili soup without meat). Meat can be lured with tofu, beans, and soy meat.
Chili Soup Recipe
Ingredients: 400g minced beef, 2 onions, 300g minced pork, 5 cloves garlic, 600g beans, 400ml beef broth, 2 tomatoes, 3 tbsp. tomato paste, 1 bell pepper, 1 tsp. coriander, 1-2 chili peppers, grated cheese.
Preparation: boil the beans, drain in a colander. Fry the chopped onion, paprika and garlic, 30 seconds before cooking - add chili pepper. Fry the minced meat separately for 5 minutes, at the end add cumin, coriander, mix with vegetables, add peeled and finely chopped tomatoes and tomato paste. Pour broth over chili soup. Stir everything, bring the soup to a boil and reduce the heat so that the soup simmers, but not too much. Cook for half an hour, add beans, cook for 5 minutes. When serving, place grated cheese on the bottom of each plate, pour over the soup, and stir after 2 minutes. Serve the slices oiled, sprinkled with crushed garlic and lightly fried. white bread.
When serving chili soup, serve it with boiled white rice, nacho chips, and tortillas from corn flour, sprinkle with chopped herbs or grated cheese. If you wish, you can add sour cream to the soup.
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This soup can be prepared even by a person who has never made anything more complicated than scrambled eggs before. And he still doesn't have typical disadvantage Many dishes that you prepare yourself: they are not interesting to eat after watching the cooking process. This soup is always interesting to eat. The ease of preparation and the quality of the resulting product will give you enormous confidence in your abilities.
We will need such things.
Chopped meat
Half a kilogram of mixed pork and beef. Here, in short, I will tell you about all the ingredients, what is ideally needed, and what can be replaced, because it is not known where you live, and whether you have a 24-hour department store on the corner with an extensive selection. So, this kind of minced meat can now be bought in many meat stores; they mix it in advance and sell it that way. But if you don’t have it, you can buy two separate ones and mix it yourself. And if there is no pork, then you can have one beef. But just pork is not necessary, they don’t make soup from pork, it will taste strange. You can use ground turkey or chicken in a pinch.
There is such a trick with minced meat: if the seller - bad person, then he will mix anything in there. All sorts of second-rate trimmings, connective tissue, and most importantly - fat. Then, when you prepare the soup, you take the leftovers out of the refrigerator - and there is such a frozen crust on top. With normal minced meat - no crusts. So try to buy leaner minced meat. In general, if you can see white stuff in it, then this is already bad, it should be red. By the way, if the tag is in decent grocery store If the fat content is indicated, then 25% is still normal. It may seem abnormal, but this refers to chemical fat content, since meat is also fatty. This is not 25% fat by weight, in short.
Making minced meat yourself at home is a guarantee of quality, but it’s so much hassle that I can’t recommend such a radical action.
Vegetables
Next we need vegetables. One onion, quite large. Ideally, it should have a white skin so that it is not particularly bitter. But it’s possible with purple. The usual one with yellow will also work if there are no others. Instead of one large one, you can have two medium ones.
You need two larger tomatoes or three smaller ones. Harder ones are better, because we will cut them. In principle, you can buy a can of pre-cut ones at the grocery store, but fresh ones are better. As a result, we should have about a cut glass of chopped tomatoes - this is for reference if you use canned tomatoes.
One large green bell pepper. Precisely green, because red and yellow ones are too sweet. Maybe two small ones. Appearance It doesn’t matter because we will cut it, but if possible, then we should take good peppers like these, without flaws.
You also need red beans, but at least you’ll have to get a can of beans, because soaking dry beans and cooking them yourself at home is so much of a hassle that the whole point of the soup is lost. Choose a jar of approximately 400 grams. It's better without any spices, the cheapest one.
A tablespoon of tomato paste, and here, too, is not only allowed, but also required to take the simplest one, without any additives.
Broth, wine, water
In theory, we need 175 ml of beef broth and 125 ml of white wine, but in reality you won’t be able to cook the broth either, and according to the recipe, wine is officially allowed to be replaced with water. The broth is either from tin can, or half a cube of dry. In both cases, it is better to choose a variety without any fragrances like those with mushrooms in there. We need regular broth so as not to overpower the other ingredients in the recipe. So, as a last resort, you can use 300 ml of water and half a cube of broth, or broth from a can and water instead of wine.
Seasonings
Now comes the hard part - we need seasonings. You need ground coriander, ground cumin (cumin) and chili powder. Chili, generally speaking, is a red pepper, and that’s what you need. Where to get these things is a big question, because they may not exist. You don’t have to put it in really extreme fire, but it won’t be quite chili soup. Oddly enough, chili powder can be omitted without noticeable damage to the taste. But the other two seasonings determine the taste. We need to look for them. Now they are sold everywhere, you can go and ask. They can be expensive, but remember that one jar will last for many times. For this recipe we need a teaspoon of each seasoning. With the top.
Salt and pepper to taste. You can add a little red pepper flakes.
Oil
Vegetable oil for frying. It is best to use olive oil for this soup and for other dishes. Because it is very healthy in every sense and delicious. When you go to the store, you need something that says on the label "Extra Virgin" or “First Cold Pressing”. When oil is made, the olives are first pressed in the normal way, and this is the first cold pressing. And only then they heat it up, and the chemistry begins there. There is a huge difference in taste.
This oil is expensive, but it lasts a long time. Some use virgin oil for salads, and for frying use subsequent fractions, which are cheaper. But it is advisable to take the first squeeze for everything; others don’t even smell like olives. Try this experiment: take a sip of extra virgin oil. At first it seems like nothing, like oil, but then, when it seems like it’s been swallowed for a long time, such a burning sensation begins to flare up deep in the throat. This effect is obtained only with virgin oil, and cheap varieties do not have it. Not that there must be a burning sensation in the throat for happy life, but just if you’re going to spend money, don’t throw it away.
Olive oil has a fairly low smoke point, so it is best not to fry some things with it if high heat is required. But for our purposes it will do without any problems.
By country of production, preferences are ordered in descending order: Greece, Italy, Spain, Portugal. That's it, we don't recognize other countries. We also have a bad attitude towards oil spills from these manufacturers. In principle, olive oil is also produced well in the Middle East, but somehow it does not come across on sale.
If you use olive oil, fry it on anything. It’s better, of course, to use a vegetable one. Margarine is a waste, it contains chemicals, and it is generally harmful. In order for margarine to be solid at room temperature - and only for this consumer purpose - hydrogen is passed through it, free radicals appear there, which then tear your body to pieces. And even liquid oils that say “hydrogenated” should be completely excluded from the diet for the same reason.
Together
By this point, you may be under the impression that there is a lot going on here, but that’s not the case, you’ve just been reading for a long time. I will repeat briefly, in a separate paragraph.
Half a kilo of minced pork, a large onion, a glass of tomatoes, a large green bell pepper, three cloves of garlic, a glass of cooked beans, 175 grams of beef broth or half a cube of dry and water, 125 grams of white wine or water, a tablespoon of tomato paste, a ground teaspoon of coriander , cumin and chili, salt, pepper and olive oil as needed.
Preparing vegetables
First we prepare the vegetables. Peel the onion and chop finely. There is such a simple way to cut it finely. We cut it into two halves, then cut each half radially almost to the end, but without cutting through the root. That is, you put a half on the table, and with a knife you cut it almost into two quarters, but on one side, where the root was, do not bring the cut half a centimeter to the end, it does not fall apart. This is a radial cut, and you make two more of these, each quarter into an octagon. Now cut perpendicular to the old cuts.
Because you didn't cut through the root, the bulb doesn't fall apart in the second carving phase. It breaks up into such sectors, but each of them was already naturally divided by the layered nature of the onion, and now instead of the third phase of another perpendicular thread, which would not come out at all, it is enough to squeeze the resulting bunch of sectors in your hand, and it will fall apart into small ones pieces of onion, which is what we were aiming for.
You can not cut into octets, but make more radial cuts so that the onion pieces are smaller. If you don’t like onions in soup, then you won’t notice them here; the other ingredients will overwhelm its nasty sweetness.
We also cut the green pepper into small pieces, after washing it first. It contains this thick stuff with seeds inside. Cut the pepper in half and break out the seed halves and stem. Now wash the halves again from the inside, cut them into strips, and cut the strips across. The result should be squares with centimeter sides.
We peel the garlic, and then you can either chop it finely and finely in any way, or cleverly put the blade of a wide knife on top and smash it with your fist, crumbling it into pieces. This is what Italian chefs especially do. Finely chopped pieces will transfer their entire flavor to the soup, while coarsely chopped pieces will later become clusters of garlic flavor in the finished soup. Sometimes you want it this way, sometimes it’s different.
We put these three chopped vegetables on some plate, because we will fry them, but not right away. Now we need to deal with the tomatoes. Boil some water and scald the tomatoes in a small saucepan or deep plate. Tradition requires keeping them in boiling water for a minute, but this way they will begin to cook, so you can simply pour boiling water on top, then simmer them a little and drain the water.
After scalding, the skin can be easily scraped off with a knife. If you don’t remove it, then it will be completely out of place in the soup. That's why we're filming. Next, cut the tomatoes into 1/2-inch cubes. They will slide, so better than tomato First, cut into halves so that they lie on their flat part and do not jump out from under your fingers. Place the chopped tomatoes separately.
We measure out three seasonings somewhere on a saucer - now we will have to fry them at a fast pace and add them right away, and then there will be no time to measure.
Roasting
Now heat the oil in a saucepan and frying pan on two burners, because you need to fry the meat and vegetables. In theory, chili can be cooked in one item, and even in a deep frying pan, although this is a soup. But in reality, such a quantity of meat and vegetables is difficult to fry separately even in two items, and in one it would not work at all. Therefore, it’s easier to fry vegetables in a pan, and meat in a frying pan, and then throw it from there into the pan. If you have one burner, you can fry one at a time, starting with vegetables.
So, take onions, peppers and garlic, and throw them into a pan where olive oil has already been heated - not too much, just to prevent burning. There is no need to fry the tomatoes. Let it all simmer over medium heat while you work with the meat, just stir periodically.
Place the minced meat in a frying pan with already heated oil and begin to knead with a fork. We don’t have the goal of frying it, but we need to fry it. Therefore, we achieve a state where there are no lumps or red pieces in the minced meat. There’s no need for an appetizing crust on it—it’s brown and that’s enough. You can use less oil, because the fat will melt out of the minced meat. Keep an eye on the lumps and break them up with a fork. You have to work with a fork all the time. Somewhere towards the end of this drilling, pour all the seasonings from a saucer onto the minced meat evenly, as well as salt and pepper, and continue stirring. It takes about three minutes to cook the meat, everything is fried quickly.
Boiling
Now we put the minced meat into a pan with vegetables, add everything else there: tomatoes, natural broth or half a cube, white wine or water, tomato paste. We leave only the beans. At this moment you may have the opinion that this is not soup at all, because the meat sticks out of the water, and everything looks like porridge. But this is not so - then everything will become homogeneous and soupy.
Mix everything, turn the heat up to full power, and bring to a boil. Now we reduce the heat to low, but so that it continues to simmer slightly in the pan, and note the time. Cook for 25 minutes, stirring occasionally. Useful somewhere towards the end of this phase, when it is already obvious raw meat There is none in the soup, taste it for salt. If it's not enough, add it.
After 25 minutes, add the beans. Before doing this, you can rinse it under tap water, because such a cloudy liquid forms in the jar; you don’t want to muddy the soup. Cook for another five minutes. All is ready.
This may all seem complicated, but that's because I explained it in detail. Briefly, the situation is like this - again I give a separate paragraph.
Scald the tomatoes, peel and cut into small cubes. Onion, Green pepper Finely chop the garlic and fry in oil until softened. Fry the minced meat until there are no lumps or redness, add seasonings and combine with vegetables. Place all other ingredients except the beans into the pan. Stir, bring to a boil, reduce heat and simmer for 25 minutes. Add beans and cook for another five minutes.
Along with preparing the vegetables, everything will take about forty-five minutes. That is, you can come home, and in forty-five minutes you actually have a whole pot of excellent soup ready from scratch.
Serving
How to eat Mexican chili soup? You can do it just like that. There are also options. You can boil the rice, put a little heap on a plate, and pour chili around it. You can also just put sour cream in, or pour it into a ketchup bottle and squeeze it through the spout onto the soup. But there are difficulties here, because the cowboys who traditionally ate it squeezed out the outlines of the state of Texas, which is stupid for our reality. The hammer and sickle does not work, and the star, although easy to perform, has more of a Satanic than a Soviet connotation, because when the plate is served, the star can easily end up upside down. And in general, the taste of sour cream is lost with such a thin stream. You need to put it in with a bite and then hook it little by little with a spoon.
This soup has one podlyana. It's so delicious that I almost always eat it right away. To begin with, fill two plates and put the rest in the refrigerator. Then you can’t stand it, and it’s already barely warm. And by the evening you can take out a cold one and finish it. And then you realize that you ate half a kilo of meat in a day. Is that bad.
Boiled rice
Apart from being used in chili soup, rice can be an everyday dish if you learn how to cook it properly, because rice has a neutral taste and goes well with anything - fish, meat and vegetables. But in Russian culture there is no experience of cooking normal rice; it is turned into some kind of porridge, sometimes called pilaf.
First of all, you should choose long rice rather than round rice. Because it cooks quickly, without boiling into mucus upper layers grains while the internal ones are being prepared. Then you should buy normal general-purpose rice without any bags, steaming, or anything else. And you don’t need to waste yourself with river rice, lake rice, black rice, red rice - you don’t need any of this.
Then there is such a thing as the polishing of rice. The problem is that there are no vitamins in this, they remain in the polished part. If you eat only polished rice, by the way, you can get scurvy. But in stores there is a problem with this issue - there will either be nothing on the tag, or they will write that it is already polished. The staff doesn't understand this topic either. When choosing between obviously polished and anonymous rice, it is better to take the anonymous one.
Good rice is hard to find. You should go around several places, paying attention to the shape of the grain - it needs to be long - and the degree of contamination of the contents of the bag. If there is any garbage there, not to mention pebbles, then there is no need to take it at all. Ideal rice contains no debris, including dust from grains rubbing against each other.
Such perfect rice You don’t even have to rinse it, but it’s better to rinse the regular one five times quickly. The meaning of this is that otherwise the dust generated during transportation of rice will boil and turn the entire product into porridge.
Now the question arises of the amount of water. It depends on the amount of rice. About one and a half times more is needed. One person can hardly eat as much rice as half a glass of grain. For such a portion, approximately one and a half times more water and pour.
The Chinese, who cook rice in large quantities for the whole family at once, have this interesting way. You need to pour the desired amount of washed rice onto the bottom of the pan and level it out. Then place your palm on top and fill it with water until the knuckle of your middle finger is hidden. Stop immediately at this point and the pan will have the perfect amount of water. Works for any large amount of rice, any pan and any hands. Geometry in action.
But our volumes are different, for one or two people. It is better to cook in a small saucepan with a Teflon coating and a lid. Immediately rinse it in it, then add measured water, salt, close the lid and put it on high heat. Bring to a boil, reduce the heat to low - just to keep it bubbling - and cook for about five minutes. Then remove it from the burner, especially if it is electric, and hold it without opening it for another seven minutes. The result should be normal, fluffy rice.
A lot depends on your stove, pan, and rice. Therefore, after the first experiment it is necessary to draw conclusions. If there is water left in the rice, or it has dried out and stuck to the sides, or is undercooked, or overcooked, then next time you should slightly adjust the amount of water or cooking time. But the idea is that boiling rice in a liter of water for an hour and then draining the water is insanity. It should all be absorbed during these five minutes of cooking and seven minutes of standing.
The finished rice can be shaved onto the top of the saucepan. butter, but not much, otherwise it will clog the taste of the rice. And stir with a fork after a couple of minutes. The result is a tasty thing, unless the original product was completely terrible. You can get hooked on it and eat it regularly for years to come with various side dishes.
Navy pasta
Another thing worth mentioning are the side dishes that can be prepared in connection with cooking chili soup.
If you were unable to buy exactly half a kilo of minced meat, then you need to do something with the rest. It really won’t last more than two or three days open in the refrigerator. You can freeze it, of course, but why increase the amount of frozen food in your diet? It is better to make navy-style pasta from the leftovers.
There are no tricks here, just buy a pack of Italian pasta. There is no need to take Soviet ones - there is no politics here, it’s just that for products that do not subsequently fall apart, certain varieties of wheat are required, the chemistry there is even more complex than with the hydrogenation of margarine. And in Italy, since they have been eating this pasta all the time for centuries, such varieties have been bred. But we simply don’t have them. Therefore, the difference is felt both in appearance and in taste; you don’t need to be a gourmet. If you want to buy domestic products, then choose those made “from durum wheat.”
Moreover, by pasta we mean short pasta, not spaghetti, because the meat does not mix with that, and such naval pasta is simply painful to eat - the minced meat precipitates at the bottom of the plate. And which ones are short - which ones are looked at at you in the store. There’s also a lot of weird stuff there, like the number of grooves on the surface, and how the sauce gets stuck in them, but we don’t have sauce, so all this is not important. We can only advise you not to take too thin products, because they instantly boil, and too thick ones, because they need to be kept in water for a long time for boiling, and the outer layer does not get any better. Medium pasta, seven to nine minutes per pack is recommended for cooking.
Boil water, salt. The amount of water may be much less than what is recommended on the pack, because they always recommend a lot, and this is uneconomical in terms of electricity or gas consumption. If the house has an electric stove, by the way, then where? saves water Boil in an electric kettle, because a hotplate takes a lot of time and money to heat up. For one person of considerable size, a third of a half-kilogram pack is enough, that is, 166 grams of products.
Place them in boiling water and stir immediately to prevent them from sticking together.
At the same moment, you begin to fry the remaining minced meat in olive oil. Almost the same technology as for chili soup, but now you can achieve a crust. You can add any seasonings you like - there is room for experimentation. Garlic is usually not a topic here.
The meat will most likely cook faster than the pasta, so then just set it aside. Pasta should be checked for readiness towards the end of cooking, and not rely on the time recommendations on the package. If it says to cook for seven minutes, then after five you catch the pasta and bite into it. Based on the profile, you determine the degree of readiness. The point is to catch the moment when the white uncooked part inside the pasta is almost ready to disappear. Then remove from heat and drain the water. You don’t even have to wait for the complete disappearance of undercooking, because they will continue to cook by inertia after being removed from the heat using internal resources.
There is no need to rinse the finished pasta, because in Italian, firstly, there is no flour dust in the packet that boils into a paste, and secondly, what are you going to rinse it with? Tap water? And then there is this?
And now you dump them into the frying pan with the meat, stir to coat the pasta with oil. And you can serve. The dish is self-sufficient, but if you wish, you can add a drizzle of fresh olive oil on top, or a spoonful of sour cream, or grate the cheese. But this is overkill.
Chinese fried rice
You can make Chinese fried rice from leftover rice, but I’ve never succeeded in making it, so I’m just telling you this.
Place leftover rice in the refrigerator until tomorrow. This is not a command of life, but part of the official Chinese recipe- the trick is that in the refrigerator it will dry out slightly within a day, and this is what is required.
Then, in a well-heated frying pan in oil - and here I have to recommend melted butter, because olive oil does not go well with rice - lightly fry green pea from a jar or frozen, throw bean shoots in there if they are sold in your store, and if not, then you don’t need them. Now you scoop it all onto one side of the frying pan, and break the egg into the other, quickly salt it and begin to vigorously stir with a fork. The idea is that the egg does not fry into a regular thick pancake, but comes out in thin pieces.
Now you mix all this with peas and, possibly, shoots, dump the rice in there, fry a little more while stirring, and the dish is ready. The Chinese do it well, I do it poorly.
Melted butter
The problem with many oils is low temperature smoking. It may be lower than required for cooking a particular dish, and then you will not cook it. With butter, everything is aggravated by the fact that it contains white particles that give it color, and they burn instantly, charring the pan. Therefore, it is much better to prepare ghee for frying.
To do this, you need to take a solid piece of regular butter, half a kilo or a kilogram, and slowly melt it in a frying pan over low heat. Slowness, in fact, is not important, low heat is important so that it doesn’t start to burn. Your oil will split into three fractions. There will be these white particles at the bottom. In the middle there is clear ghee. There will be a film on top. Collect the film with a spoon and throw it away or eat it. Carefully pour the melted butter over the edge into a container. Throw away or eat the white particles.
Now such refined oil will smoke at a much higher temperature, and you can safely fry many things with it. The container can be kept in the refrigerator, where the oil will harden. Or on the table near the stove, but this is only if you cook a lot and it goes away quickly, otherwise it will quickly oxidize with air.
