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Chili con carne numero uno
What you'll need and how to make this dish
¼ cup of olive oil
Freshly ground black pepper
2 large onions peeled and roughly chopped (4 cups)
675 g (1.5 lb) minced beef (ground beef)
675 g (1.5 lb) minced pork (ground pork)
2 teaspoons sea salt
4 heaped tablespoons of unsmoked paprika powder
2 scant tablespoons fresh cumin seeds
toasted and ground to a powder in a coffee grinder
2 scant tablespoons dried Mexican oregano
2 tablespoons unsweetened cocoa powder (Green & Black's or similar quality product)
1/2 to 1 tablespoon of ground cinnamon powder
2 teaspoons of hot chilli powder
1.5 teaspoons of chilli flakes
Good shake of Louisiana hot pepper sauce
Good shake of lime juice
4 cups Passata
3 cups beef stock
8 garlic cloves
peeled and crushed
1 to 3 tablespoon coarse yellow cornmeal for thickening
2 cans red kidney beans
In a wok or large frying pan
heat the oil and add a grind of black pepper then gently cook the onions for 20 minutes until soft - don't brown them.
in a separate pan
add a small amount of the oil from the onions
just to prevent the meat from sticking and add the pork
beef and salt. Cook for 20 minutes also.
Drain the meat of any excess fat.
Add the onions to the casserole and mix with the meat.
Stir in the chili powder
hot pepper sauce
cocoa powder and cayenne pepper. Cook for 5 minutes
Add the beef stock and tomato juice
bring to the boil
reduce the heat
cover and simmer for 1 hour.
Taste and adjust for seasoning and then simmer for a further 30 minutes.
Add the garlic and thicken with cornmeal if required. Add the beans and simmer for 5 minutes then serve.