A bunch of weeks ago I was thinking to myself: “Well, you never really gave the adequate amount of attention to Mexican cuisine”.
And so I decided to make a properly cooked Chilli Con Carne, with no compromises (all fresh ingredients). The recipe is for mild spiciness, if you like to make it hotter, just add more Chili and use hot Paprika 🙂
- 2 mid-sized carrots – peeled, shredded
- 7-8 Garlic cloves – peeled, chopped
- 1 large onion – sliced
- 3 red bell peppers – diced
- 1 KG of minced beef
- 500 GR of brown beans (can mix it 250/250 with white beans – leave in tepid water overnight, then strain and wash carefully before cooking)
- Bay leaves
- Cumin powder
- Paprika (sweet or hot, whatever you prefer)
- Chilli powder (McCormick is great!)
- 1 glass jar of Mutti sauce (or any other fresh tomato puree)
- Sour cream
This one serves about 10 hungry people but you might want to consider adding some guac to it: 3 mashed ripe avocado, chopped spring onion, chopped coriander, chopped red onion, thinly diced cherry tomato, olive oil, salt, pepper, 1 squeezed whole lemon
- Add 2 tbsp. of olive oil into a large pot, throw in the garlic and onion and cook for 2-3 minutes (careful not to burn them), then add the carrots and peppers.
- Let them cook for a few minutes, while stirring, until they slightly soften.
- In the meantime fry the beef in a hot pan (use 2 tbsp. of canola oil), season with salt and pepper and stir until the meat is sealed (just until there are no visible red spots – don’t cook it through)
- Add the meat to the fried veggies and cook for 2 more minutes
- Add seasoning: 2 tbsp. of cumin, 3 tbsp. of paprika and 3 tbsp. of chili powder, add salt, pepper and 2 tbsp. of sugar (or 3 tbsp. of date honey)
- Add the beans and bravely stir with so it all soaks up the seasoning
- Pour the jar of Mutti sauce, + the bay leaves and stir some more.
- Add water (you can use tap-water, if you have beef-stalk that’s better) to cover it all and cover.
- Let it simmer, then put on low-medium fire for ~2 hours
- Stir every 10 minutes to keep it from sticking or burning at the bottom
- You will most probably need to add at least 5-6 more tbsp. of chili powder during those 2 hours. Trust your taste buds and don’t be skimpy with the chili powder. for this amount you should “waste” anywhere between 1/3 to 1/2 the dispenser (i.e. equivalent to 1/3-1/2 a cup).
- Adjust with salt, pepper and sugar. be patient. it’s only ready when all the liquid is reduced and it has this mash-like appearance (see photo).
- After you’re done, let it sit for at least 20 minutes so the ingredients suck-in the taste.
- Once ready, serve with Guacamole and decorate with sour cream.
P.S – it tastes best after sitting in the fridge for a night or two… Enjoy 🙂
If you did happen to use my recipe, I’ll gladly accept your comments and photos!