Chili Con Carne is a gorgeous Mexican dish that hits the spot. All of the flavours combine to create a dish that everybody enjoys. The effect starts as you walk into the kitchen and get a hit of the aroma. You can makes this in advance and leave in the fridge for a day or two. Gently warm when needed. Serve with rice, crackers, homemade guacamole and a green salad. I also bake a garlic baguette to wipe the dish clean. You can change the amount of chillies to reduce the heat level to your tastes. One of those recipes that every home cook should have in their repertoire.
Chili Con Carne
- 1 kg lean beef mince
- 2 tbsp olive oil
- 2 medium onions chopped
- 2 cloves garlic crushed
- 250 ml red wine
- 800 g chopped tomatoes
- 800 g red kidney beans rinse/drain
- 3 tbsp tomato puree
- 2 tsp red chillies sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 dashes Worcestershire Sauce
- 1 cube beef stock
- 1 bunch Coriander chopped
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
- Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened.
- Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
- Pour in the red wine and boil for 2–3 minutes.
- Stir in the tomatoes, tomato purée, fresh chilli, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube.
- Season well with salt and freshly ground black pepper.
- Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
- Add the kidney beans and fresh coriander.
- Cook for a further 10 minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary.