The other day I made a Chili con Carne and when I sat down to eat, my plate looked so appetizing that I had to take a photo and share it on Facebook.
I got a lot of positive feedback on the picture and someone asked me for the recipe.
Here it goes, my Chili con Carne.
1 large onion, diced
2 cloves of garlic, finely diced
250 g minced meat
1 red bell pepper, diced
1 Madame Jeanette (hot!) pepper, finely chopped
1 16 oz/454 g can of barbecue beans (discard the liquid)
1 8 oz/227 g can of tomato sauce
1 Madame Jeanette pepper, whole
salt, freshly ground pepper, paprika powder to taste
optional, 6-8 white mushrooms, sliced
4 tablespoons spring onions, green and white, chopped
Preheat your skillet and heat about 1 tablespoon of olive oil.
Add the onion and garlic and 1 finely chopped Madame Jeanette pepper and immediately season them with some salt and freshly ground pepper.
Sauté them for about 5 minutes.
Season the minced meat with salt, freshly ground pepper and paprika powder.
Add the minced meat and brown the minced meat with the onion and garlic. If necessary, add some more olive oil.
Brown the meat for about 5 minutes.
Add the diced bell pepper.
Add the beans and the tomato sauce and bring to a soft boil.
Add the whole Madame Jeanette pepper for aroma. Be careful not to break it.
This time I had mushrooms, which I decided to add to increase the volume of food.
Usually I don’t add them, they were a good addition though.
Sauté the mushrooms in a smaller skillet in some olive oil until golden.
Add them to sauce.
Let the Chili con Carne simmer another 5 minutes for all the flavors to blend.
Taste and adjust if necessary. Before serving discard the whole Madame Jeanette pepper.
Finish by sprinkling the spring onion on the Chili.
I ate the Chili con Carne with a small tomato and avocado salad.
2-3 tomatoes, sliced
1/2 avocado, large diced
very thinly sliced onion rings
3 teaspoons of olive oil
1 teaspoon white wine vinegar
salt and freshly ground pepper
Mix all ingredients just before serving.
And I added some grilled salad buns topped with garlic butter.
2 cloves of garlic, finely chopped
about 100 g butter at room temperature
Maldon salt and freshly ground pepper, to taste
4 tablespoon finely chopped spring onions
Mix all ingredients well.
Heat a grill or broiler.
Cut the salad buns in half.
Spread some garlic butter on each half and broil for a few minutes until golden brown.
Enjoy your meal.
There are lots of recipes for Chili con Carne. I think I make a different version every time, depending what I have in the fridge.
Tell me your version. What special ingredient do you add to make it so truly yours?