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Friday, 31 August 2012

Chilli Con Carne

A bowl of delicious chilli con carne on a cool evening, with all the added extras.. Yum.
This little number goes a long way, basically cooks by itself with the occasional stir and can feed an army if needed. I served it as part of a tex mex night for thirty 25 year old hungry men. Stand up cocktails and easy finger food followed by the chilli con carne.
I served the brown rice and chilli in a noodle box and I put all the extras out for them to use as desired and it went down so well. Not a lot of washing up and all prepared the day before! Easy entertaining or a great family meal, with corn chips, sour cream, jalapenos, grated cheese, and extra finely chopped onion. Put it all out an let them choose .
This recipe can be doubled and tripled, but the chilli heat is purely up to your taste,. That's why it is good to serve the jalapenos or jalapeno sauce as a side for those who like a big kick of chilli.
I bought a Mexican spice mix from the markets in North Sydney and it is so hot you only need a very small amount, so be careful if you have a spice or chilli blend. Start off cautiously!
To be honest, I probably never make this the same way. If you want to add tomato paste add a little sugar as well. The sugar balances the chilli .

1 kilo beef mince
1 chopped onion
3 cloves garlic chopped
2 tablespoons oil
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
2 freshly chopped chillies or 2 spoons of minced chilli from a jar or more if desired
2 tablespoons tomato sauce
2 tins of chopped tomatoes  OR
1 tin tomatoes and 1 bottle Sugocasa Tomato sauce (sold in tall bottles at supermarket )
1 tin red kidney beans
fresh chopped coriander
fresh chopped parsley
salt and pepper

Chop the onion and garlic . Heat the oil in a large pot on the stove top and saute the onion and garlic.
Add the mince in small amounts and brown. You will have to stir and chop it down with a spoon to get it all browned. Add the tomatoes and Sugacasa and all of the ground spices with the chilli and tomato
sauce. Simmer for about half an hour then add the kidney beans, chopped coriander and parsley.
Stir through and  check your seasoning ! This is the time to add more chilli if you would like. If you feel the mixture is too dry, this will depend on your mince, you can also add more tomatoes or some water or stock.
Simmer for a further half an hour, stirring every now and again to stop it catching on the bottom.
Serve with all the accompaniments . This can be made the day before eating, and freezes very well.

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