A place for all things chilli, chili and chile! from the Naga Viper to the Jalapeno. Find Reviews of new and exciting hot sauces, tips on how to grow your own chilli plants, recipes and cooking. You will also find the odd bit of mexican and Tequila thrown in too.
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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.
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)
or if you are in a rush cook for 1hr 30min until meat is cooked through
Serves: 4 people or 2 hungry Mexicans
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.