John Myers
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Chili Con Carne, Spicy Cuisine to My Liking
The perfect chili con carne, spicy cuisine to my liking recipe with a picture and simple step-by-step instructions.
Spices:
- 3 tbsp Vegetable oil
- 2 Onions
- 2 Cans Kidney beans
- 1 Can Corn
- 3 Garlic cloves
- 1 Green peppers
- 1 Peppers yellow
- 2 small Red chillies
- 1 tbsp Tomato paste
- 1 tbsp Paprika pulp tube
- 500 ml Vegetable broth hot
- 1 big can Peeled tomatoes roughly chopped
- 500 g Sieved tomatos
- 1 tsp Sugar
- Salt, colored pepper from the mill
- 1,5 tsp Red chilli flakes
- 1 tsp Cayenne pepper
- 1 tsp Mexican pepper
- 1 pinch Ground cumin
- 0,5 tsp Ground caraway
- 1 tsp Hot pink paprika powder
- 2 tsp Sweet paprika powder
Herbs:
- 2 tbsp Frozen parsley
- 2 tbsp Frozen chives
- 1 tsp Dried oregano
Aside from that:
- 1 tsp Honey
- 2 tbsp Sweetened cocoa powder
- Heat the oil in a large saucepan and fry the minced meat in portions until crumbly. Peel and dice the onions. When the minced meat has turned some color, add the onions to the saucepan and fry them. Put kidney beans and corn in a sieve, rinse thoroughly and drain well.
- Peel the garlic and chop finely. Clean and wash the peppers and chillies, dice the peppers, cut the chillies into fine strips (with the seeds or without, depending on the degree of heat required). When the onions are translucent, stir in the cut vegetables and fry everything for about 5 minutes, stirring occasionally.
- Add tomato and pepper pulp and briefly toast. Deglaze with the vegetable stock, the peeled and the strained tomatoes, then bring to the boil. Add sugar and spices, let simmer over low heat for about 45-50 minutes. Finally, add the herbs, honey and cocoa powder to the pot and season to taste again (honey and cocoa powder round off the taste). Arrange the chilli in deep plates and serve. I put a dollop of sour cream in the plates because I like it. But it’s not a must, it’s a matter of taste.
- TIP: I prepared the chili con carne a day in advance so that it can really flow and develop its heat. That’s why I use chilli flakes and cayenne pepper a little more cautiously on the day of preparation, after all, you can always spice it up :-).
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