Chili Con Carne

This is one of our winter staples. I cook this in a big batch and then bag them for freezing. Then we just take them out whenever we need a quick fix and reheat in the oven or microwave. Very good with chips or rice, topped with grated cheese, and served with a big salad.

This recipe is still in the 'evolutionary' stage. I'm still continually tweaking it. Trying to add this or reduce that so don't be surprised if later you will find some measurements changed. But I would say this is okayish, relatively mild. It's not as spicy hot as the genuine chilis in the deep south of the US. But at the same time it's not as lame as the ones I often get around here. Why they're practically like cottage pie fillings without the mash on top! The best one I have tasted in terms of flavour (not in spiciness) is in that Buffalo Bill show in the Disney village in Disneyland Paris (of all places!). It was not spicy hot but it was really delish. I wonder what they put in there? Beef bouillion? Ketchup? Wine? Beer?


Chili Con Carne

1 kg  minced beef (or 500 g  minced beef and 500 g  minced pork)
125 g  bacon - chopped
1 1/2 Tbsp oil
1 1/2 Tbsp minced garlic
2 medium onions - chopped
1 1/2 Tbsp hot chili powder (or 3 Tbsp mild chili powder)
1 Tbsp paprika
2 jalapeno peppers - chopped (optional)
1 Tbsp dried oregano
1 tsp ground cumin
1 Tbsp cocoa (or 1 oz/30 g  unsweetened chocolate)
1 1/2 Tbsp Worcestershire sauce
1/2 Tbsp cider vinegar
800 g  canned chopped tomatoes or tomato sauce (passata)
400 g  canned kidney beans - drained and washed
1 green bell pepper - chopped
salt and pepper to taste

1. Heat oil in a large pot. Fry bacon until light brown.
2. Saute in same oil the garlic and onion in low-medium heat until onion is translucent (about 5 minutes).
3. Add beef and cook until brown (another 5 minutes).
4. Mix in oregano, chili powder, paprika, cumin, cocoa, and the jalapeno peppers. Cook for a few minutes.
5. Add all the rest of the ingredients - tomato sauce, vinegar, Worcestershire sauce. Mix well.
6. Bring to boil then turn heat to low and simmer for 1 hour. If the sauce becomes too dry put in some beef stock or water a little at a time.
7. Mix in kidney beans and bell pepper and simmer for another hour. Taste and adjust seasonings. Serve.

Note: This dish freezes well. Divide and pack into individual plastic containers or bags and freeze.