Chili con carne
This recipe is from the interwebs, originally called "2am chili".
Serves around 8.
Easy to freeze and reheat.
The Base
- 1 Large can of Tomato Sauce
- 1 Normal can of Tomato Sauce
- 1 Normal can of Diced Tomatoes
- 1-2 Green Bell Pepper
- 4 cloves Garlic
- 1 or 1/2 Onion
- 1.5 lbs Ground Beef (=700g, I use 900g)
- 1 or 2 can of Light Red Kidney Beans
- 1 can of green beans
- 1 can of corn
- Brown Sugar
- Oil
Seasoning
- 2 tbsp Flour
- 2 tsp Brown Sugar
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Ground red pepper (Cayenne Pepper) (halve this for a less spicy chili)
- 4 tsp Chili Powder (halve this for a less spicy chili)
- 2 tsp Ground Cumin
- 1 tsp Basil
- Ground Black Pepper
For service
- Rice
- Mexican tomato rice
- Salty crackers (oyster flavor) and cheddar cheese
Instructions
1. Mix all the seasoning ingredients altogether in a seal-able box. Shake well until the powder is light brown and all ingredients mixed up. Set aside.
-> You may want to halve the quantity of red pepper and Chili Powder to decrease the spiciness, as the above makes for quite a spicy chili con carne.
2. Pour some oil in a large pan and brown the ground beef on low fire
3. Meanwhile, chop the garlic, onions and bell pepper. Set aside
4. Open the cans, drain the corn and beans to remove the water, and combine them in a large pot. Cook on low fire for now.
5. Once the beef is brown, separate it using a cooking spoon/spatula to obtain minced beef. If not already done, add salt and pepper to taste.
6. Drain the juice of the beef and pour into the pot with the mixed cans.
7. Sauté the onion, garlic and bell pepper of step 3 and pour into the pot.
8. Add the seasoning mix and a few extra pinches of brown sugar (to balance the spiciness of the chili) into the pot.
-> Optional : add a shot of any beer you have on hand (and give one to the cook)
9. Bring the content of the pot to a boil and then reduce heat. Let it simmer on low fire for as long as you can, stirring occasionally
Last edited on: 2022-06-17
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