Saturday, February 5, 2011

Chilli Con Carne...

Everyone has their favorite chili recipe.

This one is mine...

... what's yours?

The main ingredients...

1 can kidney beans- drained
1 tablespoon vegetable oil
1 large onion - diced
1 red bell pepper - diced
1 tube minced beef (about 500gm)
1 can tomato puree
2 cloves garlic - diced
2 ripe tomatoes - diced (optional)
1 tablespoon chili powder (add more if you desire more heat.!)
1 1/2 teaspoons salt
dash ground pepper & sugar
2 cubes of Maggi chicken cube
- (make it into 2 cups of chicken stock)
Brown minced beef in a pot .
Working in batches so that you don't crowd the beef (crowding will steam cook the meat instead of browning it), lightly salting as you cook the beef.
Add onion and garlic - saute until soft about 5 minutes.
Add red pepper and cook until fragant, add chilli powder and thyme.
Meanwhile, dilute the chicken cubes with warm water - make it into 2 cups of chicken stock.
Add in the kidney beans to the beef mixture and stir.
Pour in the chicken stock & gently mix in the tomato puree to thicken it.
Add diced tomatoes (if using).
Heat the chili on medium high heat until it comes to a simmer. Then reduce the heat to low.
Cover and cook for 1/2 hour. Then uncover and cook for another ten minutes, keeping the temperature at a place where you can maintain a simmer.
Adjust salt and seasonings.
Depending on the acidity of the tomatoes, you may need a little more sugar to bring the stew to balance. At this point you can also add a little more chili powder if you desire more heat.

Serve with white rice or if you have -tortilla chips.


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