Chilli con a carne is a great recipe which most of the people love, well at least meat eaters love. My best memory with chili was when I had this great party with my friend and the next morning I was dying because I had too many cocktails with ice. My throat was so soaring that it was hard to talk. While I was sleeping my friend was cooking this great chilli and when I woke up and tasted this amazing chili recipe I felt immediately better and I could go on with my day.
- 500 g minced beef
- 1 beef stock cube
- 410g can of kidney beans
- 400g chopped tomato
- 2 tbsp tomato purée
- 1 tbsp oil
- 1 onion
- 1 red pepper
- 2 cloves of garlic
- 1 tsp hot chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp dried marjoram
- 1 tsp sugar or a piece of a dark chocolate
- boiled long grain rice to serve
- sour cream
- Firstly prepare all the vegetables. Chop an onion into small dice, cut the red pepper in half lengthways, remove the stalk and wash the seeds away, then chop, also finely chop garlic cloves.
- Put your pan over medium heat, add oil and leave it for 1-2 minutes until the oil gets hot.
- Add the onion and cook, stirring quite frequently, until the onion is soft. let the onion to sweat a bit.
- Add in the red pepper, garlic, hot chilli powder (taste all the time so if wouldn’t be too spicy), paprika and ground cumin.
- Stir it and leave it to cook for about 5 minutes stir it when you see it’s needed.
- Turn the heat up a bit and brown minced beef, break it up with your spoon or spatula. The mixture has to sizzle a bit when you add the mince.
- Keep stirring for at least 5 minutes, until all the mince is separated and there are no more pink bits. Make sure to keep the heat hot enough for the meat to fry and become brown, it shouldn’t cook slow.
- Sauce making: crumble the beef stock cube into about 300ml hot water. Pour the broth into the pan with the beef.
- Add a can of chopped tomatoes, ½ tsp dried marjoram, sugar or piece of dark chocolate and salt and pepper to taste. Then add in about 2 tbsp tomato purée and stir everything well.
- Bring the whole thing to the boil, stir and put a lid on the pan. Turn down to the low heat until it is bubbling gently and leave it for approximately 20 minutes.
- Check on the pan and stir it when you feel it’s needed, make sure the sauce doesn’t catch on the bottom of the pan.
- Drain can of red kidney beans and stir them into the chilli pot. Bring everything to the boil again, and let it bubble for 10 minutes. If it looks too dry add a bit of water. Taste and season to taste.
- Turn off the heat and before serving to leave your chilli to stand for 10 minutes. It allows the flavors to mingle.
- Serve this chilli with soured cream and plain boiled long grain rice.