Chilli con carne recipe & questions

Penelope_Penguin

Hi there! As you've not had any replies, I'll add this to the main chilli con carne thread so that ypu can browse the answers there and see if there's anything you fancy.

Penny. x

Stephen_Leak

I haven't posted my recipe on this thread ... until now.

CHILLI CON CARNE (and vegetarian version)

Serves 3

INGREDIENTS

2 onions
1 tablespoon of sunflower oil
500g of minced beef
2 teaspoons of chilli powder
2 teaspoons of ground cumin
400g tin of plum tomatoes*
1 beef stock cube
400g tin of red kidney beans

METHOD

Peel the onions and chop them into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the onion. Fry the onion for about 2 minutes. Stir frequently to stop it sticking.

Put the meat into the pan and fry for 2 to 3 minutes, stirring all the time. By this time, it should have broken up and be an even colour, with no pink bits. Add the chilli and cumin, and stir.

Open the tin of tomatoes. Pour the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).

Pour the chopped tomatoes into the pan. Crumble the stock cube into the pan. Open the tin of beans and drain off the liquid. Add the beans to the pan. Mix thoroughly. Continue to cook, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use minced lamb, pork or turkey instead of minced beef.

The vegetarian version is made by substituting the meat for a 150g packet of soya mince or Protoveg Burgamix, made up according to the instructions on the packet. You can even use 500g of broken up vegetarian hamburgers. Substitute the stock cube for a vegetable one.

TIPS

Let it cool and reheat it: the flavour improves with reheating.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

PS. I read somewhere (maybe even on here!) that a serving of red kidney beans in a CCC is one of your "5 a day" for fruit & veg'.

competitionscafe

I am making this one tonight, it gets (mostly) rave reviews on the BBC GoodFood website: http://www.bbcgoodfood.com/recipes/3228/chilli-con-carne

It has cumin in and chocolate. Will report back on how it turns out.
Think I will make it as per the instructions and then tinker with it on a 2nd attempt (possible additions/alterations: worcestershire sauce, pinto instead of kidney beans, adding fresh chillies or jalepeno chillies from a jar, more chilli powder/paprika, more cumin, passatta instead of tinned toms, red wine, fresh coriander at the end)

nesssie1702

I always add a little bit of dark chocolate to my chilli just at the end.

If you find that the tomato makes the sauce bitter, then add a teaspoon of sugar, or honey if you prefer.

When I make my chilli, I add some smoked paprika, fresh chillies (buy them and keep them in the freezer, use from frozen), cumin. I'll add a good glug of red wine and a carton of passata as well as some tinned tomatoes. I also add a wee tin of tomato puree, which thickens the lot up really well.

Serve with fresh coriander and some creme fraiche (instead of sour cream) on top - delish.

If you've got leftovers, you can nacho 'em or you can fahjita it (with salsa, cheese, lettuce and more creme fraiche.

I'm getting hungry just thinking of it

competitionscafe

Well the Chilli con Carne was delicious - funny you should mention smoked paprika as that's the only one I had and the recipe just said paprika. The taste of smoked paprika was quite noticeable - but I love smoked paprika so not a problem for me. Apart from that I made the recipe as per the site and I don't think it needs much changing - heat was just right for me (the people complaining in their reviews that it was too mild probably used mild chilli powder or they like their so ccc so hot that you can't taste anything else!).

I might put a little more cumin in next time and probably use creme fraiche or greek yoghurt on top as it's healthier and cheaper than the sour cream and I usually have one of the two in the fridge already. Might put in a bit of red wine too and the coriander to finish, as nesssie1702 suggested.

Anyway, if you want some nice filling, tasty winter comfort food then give the Good Food Chilli con Carne recipe a try. Looking forward to eating the rest tommorrow when it should be even better.

staceydaisy

Hi all a little help please

i regulary make a chilli i use

500 grams mince
1 tin toms
1 tin kidney beans
1 beans
and a colemans packet

im trying to get rid of the colemans packet but what do i do instead and also can i use a slow cooker for a chilli please

bunny999

You could try fresh chillies or chilli powder.

fluffyb

I don't use a packet in mine and use -

mince
onion
tinned tomatoes
kidney beans
tomato puree
sugar
herbs
dried chillies or chilli powder
beef oxo cube
red wine [optional]

lesley_mac

Hi I use 500g mince, 1 onion, 2 tins tomatoes, 2 tins kidney beans, 1 jar sundried toms (Blended down to a paste) 2 teaspoons chilli powder, 1/2 teaspoon cayenne pepper, 1/4 teaspoon cumin, salt, pepper, cup of water and a cinnamon stick, which you remove when cooked. It is an adaptation of an old jamie oliver recipe and everyone who as tried it loves it even my kids lol!! If you want any more help give me a shout. Not sure on the slow cooker I have never used one before hope someone else can help xx

Lorian

I find chilli power easiest to use, as I can add it to taste, to get the right strength. I like it quite strong. If you make it too strong you can cut it back by adding sugar.