Last weekend was my son’s 1st birthday party, and I cooked up two big pots of chilli for the adults. Everyone loved it, and seeing that my mum asked for the recipe after I cooked it on my birthday last month, it is time to put my famous chilli con carne recipe in writing.
Any good burger chef should always have plenty of minced beef in the house, which makes a chilli both a great last minute meal, as well as a great dish to cook for a large party. Apart from the minced beef and onions, everything else can come straight from a tin.
Ingredients for chilli con carne:
- Minced meat
- Chopped tomatoes (tinned are ideal)
- Kidney beans
- Chick peas
- Black eye beans
- Butter beans
- Chilli powder
- Garlic (3 or 4 cloves)
- Black pepper
- Red and green sweet peppers
- Red wine.
On Saturday I made actually made 2 chilli-con-carnes, one spicy and one mild. THis is what I used:
- 1600g (4 packets 400g from Tesco) lean Scottish mince.
- 4 medium onions chopped
- 2 red peppers
- 2 green peppers
In one chilli I added red peppers, just kidney beans, and more chilli powder,
more pepper, some mustard powder, some extra curry powder. This was the spicy chilli, and had a red look to it with the kidney beans and red sweet pepper. You can of course use red fresh chilli pepper also if you want a real good kick.
In the second chilli I added green peppers, all the other beans, plus kidney beans, and only a small amount of chilli, with more Indian spices, using a mild curry mix, some turmeric and paprika. As this chilli is mild, it is good to have a variety of beans to give a more varied texture to the dish.
Gently fry the onions and garlic in olive oil, chuck in the mince, stir a bit, keep on low heat, when brown, chuck in everything else, leave to simmer, add water and more wine to stop it burning, simmer for about 45 minutes. Serve with rice or jacket potatoes.