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Saturday, 7 May 2011

Chilli Con Carne Recipe

There are many recipes out there for a good Chili Con Carne. Some different quite a bit and I believe the fun is in the variety and experimentation. This is a basic recipe I have modified over the years and I have included a couple of variations you can also do to change the flavour if you wish. Enjoy.

Ingredients:

2 Tins of kidney beans (in chilli sauce if available)
1 Tin of chopped tomatoes
1 Tin of plum tomatoes
1 Large onion
3 or 4 large peppers of different colours
3 or 4 Jalapenos to taste
1 Pack of diced beef around 700g (or casserole steak)
2 teaspoons chilli powder

Extra and variation ingredients

1) Del Sol Whole Chipotle Peppers (chipotles en adobo)
2) One whole fresh naga chilli.


Preparation time 20 minutes

Cooking time: 2 days for maximum tender meat
or if you are in a rush cook for 1hr 30min until meat is cooked through

Serves: 4 people or 2 hungry Mexicans

Easy Recipe.

 1) Roughly chop up the large onion, peppers and chilli 
2) Open all tins of tomatoes and kidney beans ready


3) Add all ingredients to a large pan or slow cooker if you have one.   
4) Sprinkle on the chilli powder.
5) Bring the pan to the boil, stir all ingredients then turn onto your lowest heat and leave covered. 


6) Check and stir occasionally. You will see all the ingredients start to break down if you are slow cooking.
7) I find the best results come from cooking on low heat for a minimum of 24 hours.
8) Enjoy with rice and your favourite Mexican beer or tequila!



Variations you can do to create a different flavour

Variation one smokey chilli: Along with your tinned ingredients you can also add some chipotle chillis to give a beautiful smokey flavour you can use a can of Whole Chipotle Peppers (chipotles en adobo)




Variation two fruits powerful chilli: Once you have placed all ingredients in your pan you can add in a single whole naga chilli. This will give an intense fruity spicy flavour to your overall chilli. You then have two options. first to leave the naga in to give someone a surprise, or to fish out the naga at any stage during cooking or before serving varying the flavour and power of spice in your chilli con carne. This can be made easier by putting the naga into some muslin and attach it to string tied to the handle of the pan.


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3 comments:

  1. Wow! how spicy it is! After reading your blog now i just want to try it as soon as possible. love to have your chili recipe .

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  2. Hello. this dish appears yummy and delicious and i have never tasted it before.but it looks so luring that i cannot stop myself to ask my mum to prepare it for me this chili .

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  3. Hope it went well and your mum cooked it for you :)

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