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The best recipe for Chilli Con Carne
By Richard Bricknall
Chilli con carne is a well loved dish in many parts of the world but you probably can't find two dishes that taste the same. Making chilli is not as easy as frying up a bit of mince and throwing in some chilli powder. No the secret to a realy tasty chilli are the different spices that are added where chilli powder is probably one of the lesser important spices. To make chilli con carne do the following: The night before you plan to eat the chilli place just over a pound (500g) of red kidney beans in a saucepan and cover with cold water. Let the beans soak over night. You can also add a few white beans if you want.
(If you want to skip this you can búy canned beans that don't need soaking but I think the consistetncy of freshly cooked bean is far superior to canned beans). Finely chop a large onion or 2 medium onions
Heat a deep saucepan and add some olive oil (a good virgin oil).
Fry the onions until soft (3-4 minutes)in the heated pan
Add about a pound (450g) of fresh mince and fry until sufficiently browned - turn the heat down to medium.
Now add the spices,
Add two cloves of crushed garlic,
Add One half tablespoon (7g) of red chilli powder (not hot chilli but sweet chilli powder, if you want hot add a couple of drops of tabasco)
Add One half tablespoon (7g) of red paprika
Add One tablespoon of(15g)cummin (caraway or spiscummin in swedish) - This important because this is the spice that gives that traditional chilli con carne taste.
Add one tablespoon of soft brown sugar (this takes away some of the tartness of the chilli powder and the tomatoes)
Stir well and let the meat pick up all the fantastic aromas of the spices.
Add some salt and pepper.
Add two 15oz (400g) cans of plum tomatoes to the browned meat and onions and spices. (Canned plum tomatoes are far superior to fresh tomatoes).
Add one tablespoon of Bong Veal Stock, if you don't have that use a cube but the Bong liquid stock is fantastic and gives a much more refined taste.
Add a little water and a glass of red merlot wine. This will really add some flavour to the recipe.(about half a pint or 3 decilitres in total).
Let the mixture just bubble on a very slow heat for about 30-40 minutes.
During this time you should rinse the beans that have been soaking over night and put them in a saucepan and cover with fresh water. Add a teaspoon of salt to the water and a couple of bayleaves. Bring the water to boil and cook the beans for about 20-30 minutes. You should be able to squash a bean between your fingers, if you can't it's not yet cooked. When the beans are ready pour them into a colander to get rid of the water and then pour them over into the saucepan with the chilli mixture. Stir well so that the meat and beans and tomatoes blend well.
Continue to cook for another 10-20 minutes. (taste all the time because if you cook too long or on too high heat the chilli and tomatoes taste will become sour). If you don't have enough liquid you can either add a little more stock or red wine (don't add just water).
If the mixture is too liquid then take a cup of the beans and mash them up and return them to the saucepan. This will soak up any extra liquid. Do not cook the chilli to long or the chilli powder will take over and give the mixture quite a sour taste (if this does happen just add a little sugar to reduce the effect). Make sure you taste before serving because you may need a litle more salt or cummin as the beans can take up quite a lot of the taste. Serve with garlic bread. It Chilli con carne actually tastes best if you allow it to cool and stand for a couple of hours and then re-warm gently. Eat and Enjoy! This is quite a large portion and if you don't eat it all in one go you can freeze in what ever is over and just reheat and refesh with a can of tomatoes when you want. |
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This intel was contributed by Bricky
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May, 2012
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