Today, I am going to share my very own Chili con Carne recipe.
Well well... as I kept browsing the net my philistine self found out that a true Texan chili has no beans in it!
I like the fact that there are no hard and fast rules about the amount of hot peppers or types of meat though. Beef, buffalo, rabbit, snake ...
Sadly, there are no cook-offs in Surrey so I will have to share my recipe with you instead (read on).
On the topic, does anyone remember the episode from the Simpsons where Homer eats that hallucinogenic chili?
Many years ago I attempted one with bison meat and as I remember, the result was a success all round.
For the powder mix I used ancho, habanero Tabasco sauce (ay caramba!), jalapeños and scotch bonnet. I added fresh garlic, cumin and paprika powder. You can try make another version Here if you are able to source the right stuff.
This time, thanks to Ratty's bargain hunting skills, we made good use of the reduced to clear Waitrose short ribs (ideal for slow-cooking) and some rump that were in our freezer. Altogether, it gave me roughly 750g of meat, perfect to feed 4. I normally use my local butcher but it would be silly not to buy cheap quality stuff from that supermarket....
Getting some smokey flavour on the meat is probably an advantage but I did without ... I guess adding some smoked bacon might help?
You can find the smoking method Here as well as another Texan chili recipe. A must if you are a BBQ freak.
Of course, feel free to try my own recipe if you dare!
Froggy's Chili con Carne:
Serves 4
Preparation: 30 minutes
Cooking time: 3 hours
Ingredients:
- 750g stewing beef, cubed, off the bone (or use a mixture of on and off the bone)
- 1 bell pepper
- 1 ancho chili, chopped
- 1 jalapeno pepper, chopped
- 1 scotch bonnet, chopped
- 2 medium onions, finely sliced
- 3 garlic cloves, finely chopped
- 20g dark chocolate
- 2 tbsp. oil
- 1 tin chopped tomato + water
- 1/2 tbsp. cumin powder
- 1/2 tbsp. mild chilli powder (such as Kashmiri)
- 1/2 tbsp. paprika
- 30g Doritos, crumbled
- Habanero tabasco sauce, to taste
- Juice of 1 lime
- Salt, to taste
- Sugar, to taste
Method:
- Heat the oil in a large saucepan. Brown the meat and take off the pan.
- Saute the onions until golden brown. Add garlic, spices, chillies and gently fry for another 2 minutes, stirring continuously.
- Put the meat back in the pan and pour the tomatoes, Doritos, chocolate, lime juice. Season with salt and sugar, to taste.
- Add 200 ml water and simmer for 3 hours at very low heat.
- Half-way through, check the seasoning again and add more water if necessary to stop it sticking.
- Check the heat and add the Tabasco.
Serve with rice, soured cream, cheddar and some tortilla chips on the side.
Enjoy!!
Well well... as I kept browsing the net my philistine self found out that a true Texan chili has no beans in it!
I like the fact that there are no hard and fast rules about the amount of hot peppers or types of meat though. Beef, buffalo, rabbit, snake ...
Sadly, there are no cook-offs in Surrey so I will have to share my recipe with you instead (read on).
On the topic, does anyone remember the episode from the Simpsons where Homer eats that hallucinogenic chili?
Many years ago I attempted one with bison meat and as I remember, the result was a success all round.
For the powder mix I used ancho, habanero Tabasco sauce (ay caramba!), jalapeños and scotch bonnet. I added fresh garlic, cumin and paprika powder. You can try make another version Here if you are able to source the right stuff.
This time, thanks to Ratty's bargain hunting skills, we made good use of the reduced to clear Waitrose short ribs (ideal for slow-cooking) and some rump that were in our freezer. Altogether, it gave me roughly 750g of meat, perfect to feed 4. I normally use my local butcher but it would be silly not to buy cheap quality stuff from that supermarket....
Getting some smokey flavour on the meat is probably an advantage but I did without ... I guess adding some smoked bacon might help?
You can find the smoking method Here as well as another Texan chili recipe. A must if you are a BBQ freak.
Of course, feel free to try my own recipe if you dare!
Froggy's Chili con Carne:
Serves 4
Preparation: 30 minutes
Cooking time: 3 hours
Ingredients:
- 750g stewing beef, cubed, off the bone (or use a mixture of on and off the bone)
- 1 bell pepper
- 1 ancho chili, chopped
- 1 jalapeno pepper, chopped
- 1 scotch bonnet, chopped
- 2 medium onions, finely sliced
- 3 garlic cloves, finely chopped
- 20g dark chocolate
- 2 tbsp. oil
- 1 tin chopped tomato + water
- 1/2 tbsp. cumin powder
- 1/2 tbsp. mild chilli powder (such as Kashmiri)
- 1/2 tbsp. paprika
- 30g Doritos, crumbled
- Habanero tabasco sauce, to taste
- Juice of 1 lime
- Salt, to taste
- Sugar, to taste
Method:
- Heat the oil in a large saucepan. Brown the meat and take off the pan.
- Saute the onions until golden brown. Add garlic, spices, chillies and gently fry for another 2 minutes, stirring continuously.
- Put the meat back in the pan and pour the tomatoes, Doritos, chocolate, lime juice. Season with salt and sugar, to taste.
- Add 200 ml water and simmer for 3 hours at very low heat.
- Half-way through, check the seasoning again and add more water if necessary to stop it sticking.
- Check the heat and add the Tabasco.
Serve with rice, soured cream, cheddar and some tortilla chips on the side.
Enjoy!!
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