Chili con Carne
This makes a fairly large amount, enough for about 8 people. Obviously, the amounts can be adjusted to suit your needs. It is a medium hot recipe. It is aimed at the 'Normal' person and not for the Chili Junkies. When I am making it for myself, I usually double the quantities of Chili Powder and Cumin. I often make a vegitarian version, which is great. The vegitarian version, as it contains no meat and is fat free, apart from the fat contained in the beans and any particular vegitables you use.
4 Tins Tomatoes
1200 gms meat. This can be minced or stewing beef or a combination.
300 grams of bacon plain or smoked or even Panchetta
1000 grams beans, pinto, kidney or mixed. These need to be soaked overnight.
Alternatively you can use 4 tins of Kidney Beans.
3 Heaped teaspoons of Chili Powder
2 Heaped teaspoons of Cumin Seeds
2 Tablespoons of Coriander Seeds
1 Tablespoon of Oregano
1 Bulb of Garlic
45 Grams Dark Chocolate
1 Whole Celery
4 Large Carrots
Cook the beans in a separate saucepan if you are not using tinned.
Put the Tomatoes into a Pot
Chop Celery and Carrots and add
Brown the Beef and add to the pot
Fry the Bacon until crispy and add to the pot.
Grind the Cumin and Coriander and add them with the Chili
Simmer for 1.5 hours
Add the cooked beans.
Peel and crush Garlic. Add to the pot
Simmer for a further 10 minutes
Ready to serve. Always try to make this the day before as it tastes better the next day.
Great with rice, crusty bread, toast or spuds. Great on its own. Don't forget the garlic bread.