Chili con Carne

I know I know - there are hundreds of chili recipes already available, so why one more? Well, this one just happened to come out really well. Who knows if it's repeatable? If you have the magic touch, you'll be fine.

INGREDIENTS
500g beef mince
1 large onion
3 or 4 cloves of garlic
1 green pepper
1/2 red pepper
1 tin chopped tomatoes
1 tin kidney beans
a little tomato paste

seasoning:
2 bay leaves
oregano
salt
pepper
thyme
cumin (don't skimp)
coriander
cayenne pepper (lashings of)

optional extras:
a few chopped black olives
a few small capers
1 chopped anchovy
a few drops of honey

METHOD
Chop the onion, not too fine, start frying slow in a little olive oil, chop the garlic and add. After the onions have been on for 3 or 4 minutes, add the peppers, again not chopped too fine. Salt and add bay leaves. After a few minutes, add the mince, seasoning with salt, pepper and thyme. Once the mince and onions have browned, add the tomatoes, beans and spices. From this point on plenty of tasting is called for as you make micro-adjustments to the quantities of seasoning and add the tomato paste and as much water as you think you need.

The optional extras were just stuff I happened to have in the fridge and seemed to work pretty well. Also leave it to cook all together for at least 20-30 minutes so the flavours suffuse.

Serve with white rice.

August 23, 2003 in Mains | Permalink

Comments

This sounds like an excellent chili.

I made a chilli the other day along the same sort of lines (what's in the fridge) but i used pieces of belly pork as well as minced beef in it and marinaded it all over night in the spices. it's a good tip if you can cook it the day before you want to eat it as the flavour comes out more. finally if you can be arsed dried kidney beans soaked over night and cooked will always be better (and cheaper) than tinned. But then I have no life so have the time to do these things.

Posted by: Paolo | 20 Oct 2003 18:55:31

Try adding a sachet of miso soup paste to whichever combination of whatever. A tasty twist.

Posted by: Stu | 6 Jan 2007 20:42:41

Don't forget a spoonful of soft dark brown sugar - magic!

Posted by: Maggs | 11 Feb 2007 13:02:02

Add 1 small square of 70% chocolate per 1 1/2 lb mince really gives added depth.I made mine yesterday to serve tonight(a little late I know!)

Posted by: H | 29 Mar 2007 12:03:29

Lovely experimental attitude.This is how cooking ought to be.Use what is to hand and see what you get.If you can't repeat it exactly,try another way next time.This is a cook after my own heart.
(The chili tastes good too.But without the honey)

Posted by: ERIC | 7 Aug 2007 10:35:41

Yes, what a lovely chilli! I like to add a splash of lime juice to either the chilli itself or alternatively serve with a wedge of lime. Greek yogurt, dash of lime, cubed cucumber without the centre and finely chopped garlic make a lovely fresh accompliment. Some swear by a teaspoon of coffee and dark sugar, I prefer the 70% dark chocolate though.

Posted by: M | 12 Mar 2008 18:59:02

A fail safe chilli I frequently make (when rushed)is mince, onion, chilli powder, flakes or fresh, 2 tins baked beans in tomato sauce and 2 tins of oxtail soup.

dry fry mince, onion and chilli add rest of ingrediants and simmer til cooked.

Nice easy dish that even the kids enjoy

Posted by: Paula Jane Kehoe | 22 May 2008 12:44:50

Try adding half a spoon full of Coffee Granuales! It gives the chili a bit of a kick, it gives better colour and just completed the dish!

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