Chili Con Carne…A Mexican Recipe..
Chili Con Carne aka Chili is a spicy stew. The name of this dish is derived from Spanish Chile Con Carne, which means “Chili Pepper with Meat” (Courtesy: Wikipedia). The first time I tasted Chili was at Skyline Chili during our Cincinnati trip. A bowl of awesome Chili LOADED with grated cheese…Superb!!!
Since that experience was always there at the back of my mind, I was eager to try it out in my kitchen. After some search, I homed on to this recipe from BBC Good Food. Needless to say, I am quite happy to have found the recipe and have been following it ever since.
Chilli Con Carne
Source:BBC Good Food
Chili Con Carne...A Mexican Recipe..
- 1 Onion large chopped
- 1 Capsicum chopped
- - 2 cloves Garlic
- 1 teaspoon Chilli powder (heaped teaspoon)
- 1 teaspoon Paprika
- 1 teaspoon cumin Ground
- 500 gms beef Lean minced (You can use any meat)
- 1 Beef stock cube
- 400 gms tomatoes Chopped
- xbd teaspoon marjoram Dried
- 1 teaspoon Sugar
- 2 tablespoons Tomato purxe9e
- 410 gms Red kidney beans Cooked (Rajma)
- Heat a pan over medium heat. When the oil is hot, add the onions and cook, stirring frequently, until the onions are soft and translucent. Add the garlic, capsicum, chilli powder, paprika and cumin and stir well. Let it cook for about 5 minutes, stirring occasionally.Increase the heat, add the meat and stir well for about 5 minutes until all the mince are in uniform mince-sized lumps and evenly brown.
- Crumble the stock cube into 300ml of hot water. Pour this into the pan with the mince mixture. Add the chopped tomatoes, marjoram, sugar, salt and pepper. Add the tomato purxe9e and simmer it gently. Bring the whole thing to a boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. Stir occassionally to ensure that the mixture doesn't stick to the bottom of the pan. Add a little water if the mixture gets dry. When the mixture reaches a thick saucy consistency, add the cooked beans. Gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. Leaving it to stand for sometime enhances the flavour.
- Serving Options.
- Serve it on a bed of plain, boiled rice, with a spoonful of soured cream on top.
- Pile it on tortilla chips and sprinkle it with grated cheddar.
- Wrap it up in a tortilla with shredded lettuce, chopped tomatoes and guacamole for a great burrito.