Friday, 8 June 2012

# 225 Chilli con Carne

Did you know that Chilli con Carne originated in the United States, more precisely in Texas? For whatever reason I was under the impression this was a Mexican dish but no, Wikipedia says differently and this took me completely by surprise. Good thing I checked first!

Anyway, I doubt my Chilli con Carne in any way resembles the traditional recipe but we like it. I cook the meat in the slow cooker but you can make it in a pan if you don't have a slow cooker, the difference being that in a pan you might need a little more liquid and to stirr it occasionally.

Our son A. loves this dish and usually the following day he takes some of the meat in a pitta bread in his packed lunch.

Chilli con Carne

400g lean mince beef
1/2 onion, chopped
A few slices of chorizo
2 garlic cloves
1/2 can chopped tomatoes
2 cans chilli beans
1 orange pepper, deseeded and cut into strips
Pinch of chilli flakes
Small bunch of fresh coriander
Olive oil
2 chicken stock cubes

In a pan fry the chorizo, the onion and the garlic in a little olive oil. Add the mince beef and cook until the meat is brown then add the remaining ingredients. Put the lid on and simmer for a few minutes.

Transfer to the slow cooker and choose the setting you want, I usually put it on medium for about an hour and then change to low and cook for approx. 3 hours.

Serve with white rice.