Chili con Carne

Chilli con carne is a traditional dish, especially known in Tex-Mex cuisine, from northern Mexico or southern Texas. It can be made super spicy and fiery, or you can settle for a milder version. In Lausenheim, it's the fiery version that is eaten.

Chili con Carne is an easy, quick, cheap and tasty dish that can be customised to suit individual taste buds. And remember, chilli is good for you!

Ingredients for chilli con carne

All measures are levelled!

1½ tbsp oil
1 large onion or 2 smaller ones (approx. 200 g)
1 bell pepper
5 cloves of garlic
500 g minced beef
1/2 tsp cumin
1 tsp dried oregano
1/2 tsp ground turmeric
1-2 tbsp chilli powder (start with 1 tbsp)
15 g salt
40 g dark chocolate
3 tbsp. red wine vinegar
1 can of peeled, chopped tomatoes
1 can of dark red kidney beans, drained and rinsed
1-2 dl of water

Yoghurt or sour cream
Long grain rice - for chilli I use parboiled, but you can use whatever rice you have.

Method

Peel and chop the onion very finely
Cut the bell pepper into cubes
Peel the garlic - you can either chop it very finely or use a garlic press. The latter will give a stronger flavour.

Heat the oil in a large sauté pan or saucepan over medium-high heat
Add the onion and capsicum and sauté until soft, about 5 minutes. After a few minutes, add the garlic, but don't let it burn.
Add the meat and turn up the heat slightly. Make sure to work it well so that the meat separates and everything gets a go.
Once the meat is browned, add the spices and salt. You can reduce the chilli a little at first and add more when you taste the dish.
Add the chocolate and let it melt.
Stir in the red wine vinegar and tomatoes - rinse the tomato can with 1-2 dl. water, which you also add
Pour off the liquid from the kidney beans and stir them in.
Flavour the dish. Pay particular attention to the acidity, sweetness and saltiness. When you think so, decide whether the dish needs more chilli. If you have guests who don't like spicy food, you can divide the dish into two portions and season them differently. Be aware that rice and yougurt/creme fraiche will dampen the spicy sensation, so the sauce can be a little stronger than you can ‘handle’.
Cook the chilli covered over medium-low heat for 15 minutes.

Serve with rice and a dollop of yoghurt or sour cream on top. A sprinkle of freshly chopped coriander goes well with the dish.

Suitable for freezing - for quick and easy meals next time.