Despite the fact that it is as easy to find a terrible chilli con carne as it is to find a good one (think that dish of vaguely spicy mince swimming in tinned tomatoes that’s been cooked for half an hour, as a guide!), when done properly this dish really is a prince amongst men. The secrets are correct spicing, and most of all, patience. A proper chilli takes at least three hours to cook, ideally more. And as it seems to work better cooked in larger quantities, have some freezer containers ready and you’ll have a few suppers handy for those ‘can’t be bothered to cook’ evenings. This recipe has a more typically Mexican flavour than other recipes, and it is fairly mild. Feel free to add some Mexican chilli powder to the sauce if you prefer something hotter. If you have plenty of time, this recipe can be made using a long, slow cooking time as it will allow the spice to blend, mellow and mature.
Ingredients
750g minced steak2 tins chopped tomatoes
1 tin pinto or red kndney beans
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 beef stock cube (optional)
1tbs tomato puree or tomato powder
3tsp Chilli con Carne blend
2tsp celery salt or regular salt
1tbs Mexican oregano (optional)
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