Friday, November 20, 2015

Chilli Con Carne

Chilli Con Carne - Actually means Chilli with meat. Recipe variations are really wide. E.g. There are those who believe beans and tomatoes should not be included and there are those who differ from that point of view. The recipe changes from state to state in the US and Mexico.

Chilli Con Carne
I got inspired to try my hand at this dish after watching an episode Diners Drive-ins and Dives on Foodnetwork Channel. I brought this dish to two pot lucks and it was very well received at both. Its an awesome dish for a pot luck as it can be made the day or even days before. It will taste better after spending some night(s) in the fridge.

Makes about 8 servings

200 grams streaky bacon - Cut up into 1 cm slices
500 grams Minced Beef
2-3 sausages (spicy Italian kind preferred) - Diced up.
300 grams beef chuck - cut into 1 inch cubes. (Optional - I like the chunky pieces in my chilli)

1 Whole Large Onion - Diced
1 Red Capsicum - Diced.
5 Cloves Garlic - finely chopped or minced

2 tablespoons chilli powder (More for extra heat)
2 teaspoons paprika power
2 teaspoons ground coriander
3 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground black pepper
2 teaspoons salt

50-70 grams Dark Chocolate (At least 60%)

1 can diced tomato
1 can tomato paste
1 tablespoon tomato ketchup
1 cup beef stock - (Chicken stock is fine too)
1 can of Beer (Dark beer preferred if you have) - optional
2 cans Kidney beans or Pinto Beans or one of each

1 Bunch Corriander - Roughly Chopped
2-3 stalks of Spring Onions - sliced
1 cup - Shredded Cheddar.
Optional - For added heat, add some thinly sliced bird's eye chillies. (Chilli Padi)
Tip - If too spicy, add some more sugar.

1. Add the bacon into a large stockpot over high heat. Fry for about a minute. Add the diced onions and capsicum and fry for about 3 - 5 minutes (Until they soften and onions turn translucent) Add the garlic and saute for another 1 or 2 minutes.

2. Add the chuck and sear for about 4 minutes (If using) and then add the ground beef and sausage and sear, stirring gently, try not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through should take 6 to 8 minutes.

3. Add the chilli powder, paprika, coriander, cumin, garlic powder, onion powder, ground black pepper, salt and cook until the spcies release their aroma, about 3-4 minutes.

4. Add the tomatoes and tomato puree. Cook out the tomatoes and puree for about 4 minutes. Stir in the beer and stock. Use the liquid to de-glaze the pot, mopping up any brown bits sticking to your pot. Add the kidney and pinto beans(with all the juice from the cans, as the starch will help tighten up the chilli).

5. At this point, add the chocolate and tomato ketchup, mix well. Simmer for about 2 hours. Checking and stirring regularly, every 20 minutes or so on very low heat, just so the bottom does not burn. Or or use a slow cooker

Serve the chilli in bowls, garnished with Spring Onions and/or Corriander and Cheddar.
Great with Fries and Tortilla Chips! Enjoy!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...