The great British chili con carne, the dish that everyone has their own version of. A cheap and cheerful staple of mid-week meals recipes.
This recipe could be doubled up for a great supper dish if you are entertaining and making a buffet. The chili con carne – can just sit in a slow cooker for people to help themselves for many hours without coming to any harm.
When I was researching this recipe I was very surprised to find out that in the USA they spell the dish chili con carne. Chili in the USA is associated with Texas and the authentic Texan recipes do not contain beans.
To keep the recipe primal I’m not including the usual red kidney beans.
Beanless Chilli Con Carne – recipe.
Ingredients – serves 6 -8
2 tablespoons olive oil
3 medium onions chopped into 1/2″ dice.
6 cloves of garlic chopped finely
1 kg or 21/4lb beef mince (choose a lean minced beef).
250ml or 9 fl oz fruity red wine.
2 400g cans of chopped plum tomatoes.
4 tablespoon tomato puree
2 large red chilies, deseeded and chopped finely
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp paprika 2 tsp chili powder.
1 large stick cinnamon
1 tablespoon Worcester Sauce
2 oxo cubes
Salt and black pepper.
A generous handful of coriander leaves chopped roughly.
In a large pan, heat up the oil and gently fry the onion and garlic for about 5 minutes. Try to avoid browning the onions and garlic.
Add the beef mince and turn up the temperature. As the beef mince cooks break down any lumps until you have a crumbly look to the mince. Keep frying until the beef is brown.
Add the wine to this mixture and continue to cook on a high heat for a couple of minutes. Then add the tinned tomatoes, chili, chili powder, paprika, coriander, cinnamon (whole), cumin, Worcestershire sauce and finally crumble in the oxo cubes. Add salt and pepper to taste.
Bring the contents of the frying pan to a simmer and then reduce the heat and cook covered for about 1 hour. Every 15 minutes or so give the mixture a good stir.
Alternatively, place the chili con carne mixture into a slow cooker and cook on low for 8 hours. In the last 5 minutes of cooking for both methods add the fresh coriander.
Serve the Chilli Con Carne with, sour cream, salsa, guacamole and a salad made with romaine lettuce.