Down the Mexican Way…


Yesterday I decided to have a go and make my own Chilli Con Carne for the very first time. I have made it many times before, but mostly using Uncle Ben’s sauces, which I know is cheating in a big way!

On Saturday, I asked the wonderful people who use Twitter if they had a good recipe for Chili Con Carne. I had responses from @FizzyDuck and @BigSpud I used a combination of there suggestions to make my Chilli Con Carne. I consider the recipe below to be a draft recipe as I have only made it once and I think it needs refining slightly, so don’t take this recipe has correct and feel free to make any changes you want to it and let me know how it went for you. (By the way, Stuart and I do not like kidney beans so there are none in this recipe. If you want to add them, add them in at the same time as the tomatoes or passata.)

Ingredients
1 large or 2 small onions, chopped
2 garlic cloves, chopped finely
1 large red or green chili, seeds removed, chopped finely
Olive Oil
500g steak mince
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons hot chilli powder
1 Cinnamon stick
1 oxo beef cube
400g tin of chopped tomatoes or passata
1 tablespoon chilli ketchup (I use Heinz)
few drops of Worcestershire Sauce
few drops of soy sauce
hot water from the kettle
Salt and pepper
rice or garlic bread to serve

Method
In a large saucepan (I use a Le Creuset casserole pot 24cm), put in the olive oil and allow to warm slightly. Add the onions, and the dried spices and some salt (it draws the water out of the onions, so they go soft but not brown) and allow to cook until the onions are nearly soft. Then add the chilli and the garlic and stir before adding the mince.

Allow the mince to brown, and add the oxo cube (just crumble it in). Then add the tomatoes and kidney beans (if using). Add the chilli ketchup, Worcestershire and Soy sauce. Add hot water should the sauce get to thick and allow to simmer for 10 min’s. Put the Cinnamon stick in when you simmer it, as if you leave it in there too long, it will taste of apple pie (not good!) Once the chilli is at the right consistency for you, serve with rice and garlic bread. Enjoy!

To finish this week, I will leave you with a couple of my favorite cookbooks for you to read and enjoy. The links will take you to the Amazon UK site. I recommend them both highly. Please let me know if you agree or disagree.

Cook with Jamie – My Guide to Making You a Better Cook by Jamie Oliver

In The Mood for Food by Jo Pratt

Happy Cooking!

Jo



Beef Chili on Foodista

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5 Responses to Down the Mexican Way…

  1. Nice one Jo! Hope you liked it. And what would you change for next time?

    A good twist on chilli is to start with chunks of braising steak or skirt in place of mince – the lumpy texture has a totally different mouth-feel.

    I hadn’t heard of the salted onions thing, I’ll check that out.

    @BigSpud

  2. I would add more liquid in as it went a bit dry, at the end. I think I would use braising steak next time as well.

    Regarding the onions, salt has I said above brings the water out of them and softens them. Sugar brings the sugars out of the onions and makes them caramelise easier.

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