Wednesday, September 25, 2013

Chilli Con Carne

Chilli Con Carne is basically a Spanish Cuisine but it's American Version is Way more famous. It is a very spicy stew containing chili peppers, meat and loats of tomatoes. It is a no nonsense recipe , no over the top herbs, no fancy techniques and no unusual spices are required; Chilli Con Carne is simple to cook yet high on flavours and it guarantees to please your taste buds. My mates love this and even the thought of Chilli Con Carne fills my mouth with its scrupulous taste. Positive part of this dish is you can add as many as variety to it Many people prefer to buy the Chilli Con Carne readymade curry or paste. I prefer the home made one. See the recipe and let me know it turns out.

Note Down The Ingredients

    Click Image to Enlarge
  • 1 Tbsp Oil
  • 1 Large Onion, Finely Chopped
  • 1 Medium Red Capsicums, Chopped
  • 2 Garlic Cloves, Peeled and Finely Chopped
  • 1 Heaped Tsp Hot Chilli Powder
  • 1 Tsp Paprika
  • 1 Tsp Ground Cumin
  • 500g Lean Minced Beef
  • 1 Beef Stock Cube
  • 400g Can Chopped Tomatoes
  • 1/2 Tsp Dried Marjoram
  • 1 Tsp Sugar
  • 2 Tbsp Tomato Purée
  • 410g Can Red Kidney Beans
  • Plain Boiled Long Grain Rice, To Serve

Method To Prepare

Click Image to Enlarge

  1. Put the pan on the medium heat. Add the oil and leave it for 1-2 minutes until hot.Add the onions and saute for about 5 minutes or until the onions are soft and slightly translucent.
  2. Add garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Stir it well and leave it to cook for another 5 minutes, stirring occasionally.
  3. On other side, turn the heat up a bit, add the meat to the pan and break it up with spoon. Let it sizzle a bit when you add the mince. Keep stirring it for at least 5 minutes, until there are no mince-sized lumps and pink bits. Keep the heat hot enough for the meat to fry and become brown.
  4. To make the sauce. Crumble 1 beef stock cube into 300ml hot water. Add the minced mixture to it. Add 1 can of chopped tomatoes. Ass 1/2 tsp dried marjoram and 1 tsp sugar, and add salt and pepper and 2 tbsp tomato purée and stir the sauce well.
  5. Simmer the flame and bring the whole thing to the boil. Keep the gentle stirring on occassionaly to avoid burning or sticking. If it is too dry , add a couple of tablespoons of water. Make sure that the heat really is low . Cook for around 20 minutes.
  6. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  7. Drain and rinse red kidney beans (410g can) and stir them into the chilli pot. Boil it without the lid for another 10 minutes, add water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
  8. Turn off the heat and leave your chilli to stand for 10 minutes before serving.
  9. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
  10. Mix it well and stir it well. Cover it. Cook for 5 minutes in low flame.


  • if you don't have marjoram you can use oregano.
  • If you want it more spicy , add green chilly instead of paprika..
  • Rather than add the teaspoon of sugar, you can stir in a small piece of chocolate (very small amount) when you add the beans. Any plain dark chocolate will do.
You can serve it fluffy rice. Garnish with a sprinkle of coriander leaves and a few lemon wedges for squeezing over.

No comments:

Post a Comment