Robbie’s Inspiration – Recipes from around the world: Chilli con carne

My family, especially my husband, are fond of food with a bit of a bite but not to much. It is a balancing act to please them all and to ensure Michael doesn’t get a stomach ache from food that is to hot and spicy. They all loved this delicious chilli con carne recipe which I adapted from a recipe in Taste magazine here: https://taste.co.za/recipes/chilli-con-carne/

Ingredients

250 grams of back bacon, chopped;

1 kilogram of good quality minced meat;

2 medium onions, peeled and chopped;

Olive oil for frying;

1 tablespoon (Tbspn) ground cumin;

1 Tbspn ground coriander;

2 teaspoons (tspn) paprika;

1 tspn cayenne pepper;

1 tspn cinnamon;

2 tspn chilli flakes;

1 Tbspn garlic flakes;

1 bay leaf;

1 tspn salt;

1 tspn black pepper;

2 x 400 gram chopped tomatoes;

350 ml beef stock; and

2 x 400 gram red kidney beans.

Method

In a large pot, brown the minced meat using approximately 2 Tbspns of olive oil. Remove the meat from the pot. Add two table spoons of boiling water and some more oil to loosen any bits of meat. Fry the chopped bacon and the chopped onion for about 5 minutes. Add all the spices, the garlic and the bay leaf. Add the mince to the spice mixture and cook for 5 minutes. Add the chopped tomatoes and simmer with the lid off for 20 minutes until the fluid has reduced by 1/3. Add the stock and combine. Simmer for 1 hour, checking occasionally that the stock hasn’t boiled away. If it does, add a little more stock.

Drain the red kidney beans and add to the meat, simmer for another 30 minutes. If possible, leave overnight in the fridge and re-heat the following evening. Serve with rice.

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63 thoughts on “Robbie’s Inspiration – Recipes from around the world: Chilli con carne

  1. Hi,
    Finally a recipe that I think I can make because I love chilli, and I love it hot. Besides that I have most of the ingredient. This makes a lovely weekend meal that can last two days.
    Thank you.
    Shalom aleichem

    Liked by 1 person

  2. I cook chili quite often, but stick with no hotter than a ‘medium’ sauce, to avoid indigestion and excessive wind later! I add kidney beans ready to eat from a tin, and tomato puree, but no actual tomatoes. I never use garlic flakes, but as I love the taste of garlic, I usually rough-chop 4 large cloves into the mix.
    Best wishes, Pete.

    Liked by 1 person

  3. Oh Robbie, I’m intrigued by this dish! Chili is very big in my household. In fact, I’ve gotten quite bored with it because it’s one thing I know my picky teenager will always eat. But here’s a new twist I’m excited to try. Bacon, yum! I know she’ll eat that. And cinnamon? I’d never thought of adding it, but it sounds delicious. Also, about fresh garlic. It’s divine to taste, but it doesn’t sit well with my digestion, so I prefer the flakes.

    Liked by 1 person

  4. I make a vegetarian chili which relies on mushroom for its earthy flavor. I like food much milder than Charlie does, so I put a jar of chili powder on the table next to his bowl so he can add what he likes.

    Liked by 1 person

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