John Myers
Dr. Tommy’s Chili Con Carne
The perfect dr. tommy’s chili con carne recipe with a picture and simple step-by-step instructions.
- Oil for frying
- 3 medium sized Onions
- 750 g Mixed minced meat
- Salt pepper
- 3 medium sized Carrots
- 5 Toes Garlic
- 2 Chili peppers, red
- 2 Chili peppers, green
- 2 Tomato paste
- 400 ml Beef broth
- 2 Cans Kidney beans (400 g, 265 g drained weight)
- 1 Can Chunky tomatoes (400 g)
- 1 Pckg. Passed tomatoes (500 g)
- 2 tbsp Chilli spice mix (cumin, oregano, paprika, chilli)
- 2 tbsp Hot peppers are hot
- 1 pinch Sugar
- 3 Bay leaves
- 2 Peppers
- I peel and dice the onions and carrots, roughly chop the garlic cloves and cut the chilli peppers into fine rings. I drain the kidney beans, rinse them well with water and let them drain. I core the peppers and cut them into pieces.
- In a large saucepan, I heat some oil and let the onion cubes become translucent. Then I add the minced meat, fry it until crumbly and season it well with salt and pepper. I add the diced carrots, roast them a little and finally stir in the chili slices and the chopped garlic.
- To “tomato” I put the tomato paste on the bottom of the pot, let it roast a little and stir it in. I gradually quench with the beef broth, then fold in the kidney beans and add the chunky tomatoes and the mashed tomatoes. I season the whole thing with the chilli-spice mixture, hot peppers, a good pinch of sugar and the bay leaves and let it simmer gently for at least a good hour.
- 15 minutes before the end of the cooking time, I add the pepper pieces. As soon as the pepper pieces are cooked firm to the bite, I serve myself rice and decorate with a few spring onion slices if necessary.
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