Chilli Con Carne

Published In: Recipes

This Tex-Mex dish is a great favourite in my family. A mix of 4 different mild to hottish chillies, plus cumin, cinnamon & Mexican oregano, it's fantastic with meat or just beans.

The Easy Way

Ingredients:

  • 2 Onions – Diced
  • 1 kg minced Beef
  • 1 Can of kidney beans or mixed beans
  • 4-5 tsps. Chilli Con Carne Mix
  • Vegetable or Beef stock
  • 1 Tin Chopped Tomatoes.

 

Recipe:

  1. Brown Onions and the beef in a pan with a little oil and 2 tspns of the spice mix.
  2. Add stock, beans, chopped tomatoes and the remaining spices.
  3. Cook until it has reduced to a nice thick sauce.
  4. Season to taste with salt and pepper and add more chillies if you want it hotter.
  5. Serve and enjoy.

 

The Hard Way

 

Ingredients:

  • 1-2 Dried Ancho
  • 1-2 Dried Mulato
  • 1-2 Dried Guajillo
  • 1-2 Dried Jalapeno
  • 1-2 Dried Chipotle
  • 1-2 Dried Habanero
  • 2 tsps. Cinnamon Powder
  • 3 tsps. Caraway Seeds
  • 2 tsps. Ground Black Pepper
  • 1 tsp. Cocoa Powder
  • 3 tsps. Smoked Paprika Sweet
  • 2 Onions
  • 3 Cloves Garlic
  • 1 Tbsp. Tomato Puree
  • 1 tspn. Mexican Oregano
  • Mixture of soaked beans

This can be anything you want. I usually add a mixture of red and black kidney beans, butter bean, cannellini beans and pinto beans. Soak them overnight in a bowl of cold water and discard any that float. If you haven’t got time just use tinned

Recipe:

  1. Soak the dried chillies in coffee until they have softened. (5-10min)
  2. Grind caraway seeds into a powder.
  3. Remove any stalks from the chillies and blend them with the caraway, cinnamon, black pepper, smoked paprika and cocoa powder into a thick paste.

Add a shot of the coffee water to the paste

  1. Fry the onions until they are glassy and taste slightly sweet.
  2. Add garlic, tomato puree and the beef and fry for 5 minutes.
  3. Add the chilli paste and fry for a further 5 minutes.
  4. Add the beans, chopped tomatoes and Mexican oregano and cook on a low heat for as long as possible.
  5. Season with salt, pepper and more chillies if you want/need it hotter.
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