Chili con carne is a hearty and simple meal. Filled with warming spices, you can have it ready to serve within the hour. Chili con carne is a great dish for a large gathering and not expensive to prepare.
There is some debate about which ingredients are allowed in ‘authentic’ Chili. This version includes Bell Peppers, tomato, and black beans. Turn up the heat by adding fresh chili to taste with a generous squeeze of lemon juice.
When choosing the meat for Chili con carne opt for lean or extra lean ground beef. Less fat results in a cleaner tasting Chili.
- Chili Con Carne with Coriander rice and Nachos
- Step 1: Preparation
- Step 2: Prepare the spices
- Step 3: Prepare the vegetables
- Step 4: Cooking the onion and spices
- Step 5: Cooking the Chili
- Step 6: Finishing off the Chili
- Step 7: Preparing the Chili and Coriander Rice.
- Step 8: Bringing it all together
Chili Con Carne with Coriander rice and Nachos
For the Chili Con Carne
- 2 pounds lean ground Beef
- 1 large onion
- 1 Red Bell pepper
- 1 Yellow Bell pepper
- 1 tablespoon smoked chili flakes
- 2 tablespoons smoked Paprika
- 2 tablespoon ground Cinnamon
- 1 tablespoon ground Cumin
- 2 tablespoons dried Oregano
- 1 teaspoon Garlic flakes
- 3 tablespoons cake flour
- 2 cans diced tomato
- 500 ml prepared beef stock
- 1 can black beans drained
- 1 teaspoon freshly ground Black Pepper
- 2 teaspoons Himalayan Salt
- 2 tablespoons olive oil
For the Chili and Coriander rice
- 1 1/2 cups of rice uncooked
- ¼ cup fresh Coriander
- ¼ fresh chili seeds removed
- ½ teaspoon Himalayan salt
- ½ teaspoon freshly ground Black Pepper
- 2 tablespoons sherry vinegar
- ½ tablespoon olive oil
- Fresh Coriander and nacho chips to serve.
For the Chili:
Measure out all the spices and put them aside.
Chop the onion and bell peppers into a medium dice. If you prefer a smaller cut, that is fine as well.
Pour olive oil into pot and place on a medium heat. Add onions and stir constantly until the onions are translucent and starting to turn golden.
Add the spices. Stir constantly to prevent burning.
Add the flour. Stir until the onions are evenly coated.
Add and brown the ground beef.
Pour in the stock and canned tomato. Bring to the boil and reduce to a simmer for thirty minutes, stirring and scraping regularly to prevent burning.
Add the bell peppers once the sauce has reduced.
Add the black beans.
Check seasoning and adjust if needed.
For the Rice:
Finely chop coriander and chili and combine with vinegar, olive, and seasoning before stirring through the rice.
Serve Chili with the Chili and Coriander rice and nachos. Top with fresh coriander and lemon.
Large pot, sharp knife, spoon, turner.
Step 1: Preparation
Read through the entire recipe and have all your ingredients together. The real secret to a successful dish is preparing properly before cooking even starts.
Step 2: Prepare the spices
Chili con carne is usually made with normal chili and paprika. Choosing the smoked versions adds more depth to the dish. If you do not have garlic flakes, two fresh cloves will work as well. Fresh garlic can burn very easily which will leave a bitter taste. Add the garlic after the onions are translucent to prevent this.
Step 3: Prepare the vegetables
Chop the onion into a medium dice – approximately the size of a kernel of corn.
When preparing the Bell peppers cut them into the same size as the onions. The spices are the real star of this show – having too many different textures will detract from them. The Bell peppers add taste and colour to the Chili.
Step 4: Cooking the onion and spices
Pour the oil into the pot and place on a medium heat. Add the onions and cook until translucent and the edges start to turn a light golden brown. Be sure to stir constantly to prevent burning.
While stirring, sprinkle in all the spices and herbs including cinnamon. Cook for another minute or two until the aromas start to release.
Add the flour and mix thoroughly.
Step 5: Cooking the Chili
Increase the heat and start browning the ground beef. Use a turner to scrape and lift the meat from the bottom of the pot. This stage requires continuous attention as there is very little oil to prevent sticking.
Once the meat is ready, stir in the Bell peppers. Pour in the beef stock and diced tomato. The consistency will be very soupy, but the sauce will reduce.
Step 6: Finishing off the Chili
Bring the Chili to the boil and then reduce to a slow simmer. Cook uncovered for forty-five minutes, stirring regularly.
When the excess liquid has evaporated and the Chili is thick stir through the black beans.
For a looser Chili don’t reduce the sauce down too much.
If you plan to freeze the Chili, portion into your containers and allow to cool before sealing. Always label the container with the contents and note the date of freezing.
Step 7: Preparing the Chili and Coriander Rice.
Cook the rice as per packet instructions. Wash the coriander and blot dry. Finely chop coriander and deseeded chili. Combine with vinegar, olive oil and seasoning before stirring through the rice. Allow to infuse for maximum flavor development.
Step 8: Bringing it all together
Serve the Chili con Carne with the Chili and Coriander rice and Nacho chips. Fresh coriander and a slice of lemon will liven the flavors even more and add a wonderful splash of color.
This recipes makes six very generous portions.
- Instead of rice, serve the Chili with soft flour tortillas, sour cream, and guacamole.
- For a vegetarian (or vegan variation) simply substitute 500 grams of dried lentils for the ground beef and use vegetable stock instead of beef stock.
- Serve homemade tortilla chips instead of Nachos. Cut a soft flour tortilla into wedges and bake at 180 degrees Celcius / 350 degrees Fahrenheit until crisp.
- This Chili freezes very well.