Chilli con Carne
This is a recipe I like to make when the first autumn rains arrive. It is a favourite dish for gatherings, as you can serve it in bowls with nacho chips. You can make it as spicy as you like (or rather, as spicy as you can handle!), and it is best prepared a day in advance. The flavours develop and blend together even more, and the minced beef absorbs all the wonderful aromas of the spices. When reheating, you may need to add a little water.
Ingredients
- 500 grams minced beef not double-ground
- 2 Tbsp olive oil
- 2 medium onions finely chopped
- 3 garlic cloves crushed
- ½ tsp chilli powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp ground cinnamon
- 2 Tbsp flour
- ¾ cup dry red wine
- 1¼ cups beef or chicken stock
- 400 grams canned chopped tomatoes
- 400 grams canned red kidney beans drained
- 3 Tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp sugar
- 1 bay leaf
- Salt and pepper
To serve
- 1 packet of nacho chips
- 1 cup sour cream
- Grated Cheddar cheese
- Guacamole
Instructions
- Heat the oil in a deep saucepan over high heat and sauté the onions, stirring, until softened. Add the minced beef and continue sautéing, stirring until browned. Use a spoon to break up any lumps in the meat.
- Add the garlic, chilli, cumin, coriander and cinnamon. Stir for another 1–2 minutes. Sprinkle the flour over the mixture and combine well.
- Add the wine, followed by the stock, stirring continuously. Then add the tomatoes, beans, tomato paste, oregano, sugar and bay leaf. Season with salt and pepper.
- Cover the saucepan with its lid, leaving a small gap for the steam to escape. Reduce the heat and simmer for about 1 hour, stirring occasionally to prevent the chilli from sticking to the bottom of the pan.
- Serve with nacho chips, sour cream, guacamole and grated Cheddar cheese.