The latest food fad in our household is Chilli con Carne. Ever since Sara Jade’s Chilli Con Carne appeared as a winning recipe on Network Ten’s show, we’ve been having this once a week. I’ve been dabbling and perfecting my own version.
It is an easy meal to prepare after a long day at work and it keeps really well in the freezer. We like Mission brand deli-style corn chips to have with it (they are gluten free) – along with a serving of chunky guacamole. It is fun food … perfect for a Friday night.
I like to use a combination of various chilli’s to give a layering effect and a good depth of flavour. My Chilli con Carne has a kick but won’t blow your head off. You can always add more if you want to add extra heat. If you don’t have chipotle chilli in adobo (they are readily available), you could use chipotle tabasco or little Mexican chilli sauce.
You can roast and skin your own capsicum or to reduce time, just use good quality ones from a jar.
I use the pressure cooker to cook which halves the cooking time and intensifies the flavour, but you can use the traditional stove top method described below.
1 onion, finely chopped
2 cloves garlic, finely chopped
500g premium beef mince
1 tsp coriander powder
1 tsp cumin powder
1 tsp dried oregano
1 tsp cayenne powder
1 long red chilli, finely chopped (about 1 tblspn)
1 tblspn pickled jalepeno’s roughly chopped (I use Old El Paso)
1 chipotle chilli in adobo sauce, finely chopped
1 can crushed Italian tomatoes
2 tblspn tomato paste
1/2 cup roasted red capsicum, roughly chopped
1 tsp sugar
1 tsp sea salt
500ml (2 cups) chicken stock
400g (80z) of red kidney beans, drained and rinsed
* hot chilli sauce, optional for extra kick
1. In a pressure cooker, or large saucepan, sweat the onion and garlic in a tsp of oil (I use coconut) on medium heat for a few minutes until the onion softens.
2. Add the minced beef and stir occasionally until brown. Drain off all the liquid / fat and return pan to the heat.
3. Add the dried spices and stir continually until aromatic (1-2 mins). Add all the chilli’s and stir through for 2 minutes.
4. Add the tomatoes, tomato paste, roasted capsicum, sugar and salt, stirring thoroughly.
5. Add the chicken stock and stir through.
6. Add the lid of the pressure cooker and seal. Bring to high pressure and cook for 30 minutes. Once high pressure has been reached, reduce heat to maintain an even stream of steam. Use natural release method.
– Alternatively to cook using traditional method, simmer on very low uncovered, for around 1 hour, you may need to add more stock (1/2 cup) if it starts to dry out.
7. Taste for seasoning and chilli heat. If you need additional kick, you can add a squeeze of hot chilli sauce. Add the rinsed beans and stir through. Cook uncovered for 15mins to allow beans to absorb the flavours.
8. Whilst the beans cook in the chilli, heat the corn tortilla chips in the oven at 150C. I like to sprinkle the chips with a little grated Parmesan cheese.
9. Serve the Chilli con Carne with the corn chips, guacamole, and sour cream.