Chili Con Carne
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Chili Con Carne
The heart of a true Texans. A hearty chili that calm the soul of pure delicious.
Ingredients – Serves/6
- 1 tablespoon oil
- 1 large onion, diced
- 1 red pepper, diced
- 2 garlic cloves, peeled, finely chopped
- 1 heaped teaspoon hot Chili Powder (or 1 level tbsp. if you only have mild)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 bl. lean minced beef
- 1 beef stock cube
- 1 (14 oz.) can chopped tomatoes
- ½ teaspoon dried marjoram
- 1 teaspoon sugar, granulated
- (1) 14 oz. can red kidney beans
House of CeCe’s – Hot Pepper Salt, season to taste
Method of Production
Mis-en place (prepare your vegetables). Place a pan over medium heat and add the oil. Allow the oil to heat up for about 2 minutes before adding the onions. Add the onions and cook, stirring frequently, for about 5 minutes or until slightly translucent. Now add the garlic, red pepper, 1 heaped tsp. hot chili powder or 1 level tbsp. mild chili powder, 1 tsp. paprika and 1 tsp. ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Brown the Meat: Ground Beef – Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring for about 5 minutes, until all the meat has brown and no longer pink. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
Making the sauce: Crumble 1 beef stock cube into 1-1/4 cup of hot water. Pour this into the pan with the meat mixture. Open 1 can of chopped tomatoes and add these as well. Next, add in ½ tsp. dried marjoram and 1 tsp. sugar, if using (see tip at the bottom), and add season to taste, House of CeCe’s – Hot Pepper Seasoning Salt. Add in about 2 tbsp. tomato purée and stir the sauce well.
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mixture should look thick, moist and juicy.
Add the beans. Drain and rinse 1 can of red kidney beans in a colander and stir them into the chili pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chili and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chili to stand for 10 minutes before serving, and relax. Leaving your chili to stand is really important as it allows the flavors to mingle.
Note: If prefer a meatier chili; then add 1 lbs. boneless pork shoulder chunks, cut 1 ½ inches. Be sure to cook on all four side before adding into the chili and simmer within the sauce
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