Search This Blog

Thursday 30 July 2009

CHILLI CON CARNE

Simple cooking at it's best! No claims here for authenticity, because like a lot of popular dishes there will always be elements of controversy, over origins and correct ingredients. The purist will go for no beans and some no doubt will claim small dice of meat over mince. But this is Britain and we are more concerned with feeding ourselves in this financial crisis, rather than having a petty spat over right wrong and who created. Talking controversy my recipe calls for instant coffee, preferably a rich coffee such as Gold Blend. Although first reactions from people at the mention of coffee in savoury dishes normally hails disbelief but believe me in the right quantities(very little) it gives a wonderful depth of flavour, reminiscent of beef!
Serves 4
RECIPE;
2 tbsp of Veg oil
700-750g beef mince
100g pancetta or bacon
1 x 400g tin of tomatoes
1 tin of red kidney beans (drained and rinsed)
2 tbsp of tomato puree
150 ml of water or beef stock
1 medium onion (fine dice)
2 cloves of garlic (fine dice)
1 green bell pepper (fine dice)
1 long red chilli (de-seeded and finely chopped)
1 tsp of gold blend or similar coffee
1 tsp Worcester sauce
1 tsp of dried oregano
Sea salt and Freshly ground black pepper

SPICES;
Half teaspoon each of chilli powder and paprika
1 tbsp of coriander seeds (freshly ground)
1 tsp of cumin (freshly ground)

METHOD;
Fry mince and drain, wipe out the pan and heat the oil, once hot add the onion and peppers, cook for roughly two minutes, then add the de-seeded chilli and garlic. After 1 minute return the mince to the pan (season)and add the tinned tomato, tomato puree, and kidney beans - stir to combine. Add the spices and coffee and Worcester sauce. (season)
Allow to cook for 5 minutes then add 150ml of water or stock if using, cover the pan and simmer for half an hour. Check for seasoning before serving!
TO SERVE;
The serving of chilli con carne is nothing more than a personal choice in my eyes. Baked potato, chips or rice or whatever you fancy! It can be eaten on it's own or with simple accompaniments, left for a day to improve or eaten straight from the pan the choice is all yours. I like a little sour cream, quartered tomato and some strong grated Cheddar with mine, but this is food memories!
For a richer version add a big knob of butter to each serving dish, but whatever you choose enjoy!

No comments:

About Me

My photo
I seem to be a jack of all trades and a master of none!