Ripper Chili Con Carne
Posted: Wed Nov 02, 2011 7:33 pmThis is easy for dads to cook who like 'one pot wonders'. Makes plenty for a family plus leftovers. Nice in cold weather, or warm or hot weather.
Ingredients
800 grams mince beef lean
2x400gram cans Aussie diced tomatoes.
3x400 gram cans red kidney beans drained( no Aussie ones available that I know of)
2xmedium onions chopped fine
150 ml water
2xmedium red chilies chopped fine(~4mm squares)
1 or 2 cloves garlic minced
1xheaped teaspoon cumin seeds ground with mortar 'n pestle.
2 teaspoons of dried chili powder
salt and pepper to taste
cornflour
2 cups rice
some olive oil
Method
Heat some oil in bottom of large pot but not letting it smoke
Throw in cumin, chili powder and stir in oil, cook to let flavours out(about 20-30 seconds), don't let it burn, the spicesshould darken a little
Throw in onions and stir, reduce heat a little, add garlic and cook covered until onion is clear.
Turn up heat, add beef, salt and pepper and let it brown while stirring.
Add diced tomatoes, chopped chilli and water and simmer for 1.5 hours.
During last 20 minutes, add the kidney beans since they will go mushy if in for too long.
At end, thicken with a cornflour/water mix, about 5 heaped teaspoons of cornflour.
Serve with some rice.
Notes.
Salt balance is important, it can help make the spiciness more tolerable. Make sure to taste it properly and add salt at end to adjust. Don't put too much in at the start. 1/2 teaspoon at start before adjustment is OK.
This is average/moderately hot to an Aussie palate, my teenage kids can just handle it. If your kids don't like it hot, omit the dried chili.
You can cook it in 1 hour if you turn up the heat just so that it does not burn. Long cooking times help with the flavour balance.
A supermarket will have all the ingredients.
Ingredients
800 grams mince beef lean
2x400gram cans Aussie diced tomatoes.
3x400 gram cans red kidney beans drained( no Aussie ones available that I know of)
2xmedium onions chopped fine
150 ml water
2xmedium red chilies chopped fine(~4mm squares)
1 or 2 cloves garlic minced
1xheaped teaspoon cumin seeds ground with mortar 'n pestle.
2 teaspoons of dried chili powder
salt and pepper to taste
cornflour
2 cups rice
some olive oil
Method
Heat some oil in bottom of large pot but not letting it smoke
Throw in cumin, chili powder and stir in oil, cook to let flavours out(about 20-30 seconds), don't let it burn, the spicesshould darken a little
Throw in onions and stir, reduce heat a little, add garlic and cook covered until onion is clear.
Turn up heat, add beef, salt and pepper and let it brown while stirring.
Add diced tomatoes, chopped chilli and water and simmer for 1.5 hours.
During last 20 minutes, add the kidney beans since they will go mushy if in for too long.
At end, thicken with a cornflour/water mix, about 5 heaped teaspoons of cornflour.
Serve with some rice.
Notes.
Salt balance is important, it can help make the spiciness more tolerable. Make sure to taste it properly and add salt at end to adjust. Don't put too much in at the start. 1/2 teaspoon at start before adjustment is OK.
This is average/moderately hot to an Aussie palate, my teenage kids can just handle it. If your kids don't like it hot, omit the dried chili.
You can cook it in 1 hour if you turn up the heat just so that it does not burn. Long cooking times help with the flavour balance.
A supermarket will have all the ingredients.