Chili Con Carne

Author: Robin Status: published Published: Nov 09,2011 license cc-by-sa tags: recipe, recept, chilli, chili con carne, kidneybeans, fusion, bonenschotel, 0   Share on Facebook Share on Twitter

My take on chili con carne

300g beef mince
50g smokey bacon

1 red onion, finely diced
3 cloves garlic, finely diced
2 red chili, finely diced

2 t ground cumin
2 t ground coriander
2 t dried oregano
1 t smoked paprika, picanto
1 t cayenne
1 t ground black pepper
1 cinnamonstick
1 bay leaf

150 ml red wine
2 T tomato purée
200 ml passata
400g tinned tomatoes
250 gr diced bell peppers (red, sweet pointy)

400g tinned red kidney beans, rinsed and drained
200 gr corn from a tin.
20g chocolate, finely chopped (if you have it)

Method
1. Put a large pan on medium heat and add the small cubes of smokey bacon (lardons) sauté a few minutes until the fat renders out.
2. Then add the onions and slowly sauté those in about 5-10 minutes. Add the garlic and chopped chiles in the last minute. I panfried the minced beef with some salt in another pan and added it to the bacon and onion.
3. Add all the spices and fry for one minute.
4. Add the tomato paste and cook/fry for a minute.
5. Add the red wine and let it reduce/vaporize.
6. Add the canned tomatoes, bell pepper and passata and simmer for 1-1½ hours until very tender.
7. Taste and adjust the sauce if necessary. I added a Mdm Jeanette chilipepper because somehow it wasn't getting spicy enough.
8. Add the rinsed kidney beans and corn and heat through.
9. Check the seasoning again. Add chopped coriander or parsley if available.

Serve with greek yoghurt mixed with some chopped cilantro/coriander, lemonjuice and salt.

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