Chili con Carne

Chili con Carne
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
olive oil

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.

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?

6 things to see or do in Punda, Curaçao

If you are a day or two in Curaçao you might want to do these things to get a feeling of the Capital of Curaçao, Willemstad. Willemstad is divided by the Anna Bay in two halves, Punda and Otrobanda.
The two halves are connected by the Queen Emma pontoon bridge, the swinging old Lady.
the pontoon bridge
Crossing the bridge from Otrobanda (“the other side”) towards Punda (from the word “punt” or point) you see to your left our iconic Handelskade and to your right the Governor’s Palace.
gouverneur's paleis
1. Our first stop is at the Palace of the Governor, where you can enter the courtyard of Fort Amsterdam and visit the Fortkerk, a protestant church established in 1769. The Fortkerk has a museum you can visit.
In the Fortkerk there are regularly concerts, check local listings for that.
Coming back out of the courtyard you turn right and walk towards the Penha building, another icon of Punda.
You can stroll through the streets of Punda or head straight to our second stop. With the Penha building in front of you, go to your right towards the first square, da Costa Gomez square and turn onto the square to your left. At the end of the square turn right and you have the big yellow synagogue at the end of the street at your left.

2. The Mikvé Israel-Emanuel synagogue in Hanchi Snoa. Here you can visit the museum and admire the beautiful interior of the synagogue in a cool and serene environment.
Mikvé Israel-Emanuel Synagogue in Curaçao.
Yes, that is sand on the floor.

3. Out the door to your left and immediately left again walk two blocks up to the water of Waaigat, where you have to your left the Floating Market and to your right the New Market, a round building, and more to the right, about 100 yards/90 meters, the Old Market. The Old Market is our stop # 3.
I want to suggest you have your lunch right here at the Old Market and to stay ahead of the crowds be there at 11.45. Great photo op!
Order your lunch or let the girls advice you. A safe and delicious bet is fish…if you’re courageous you can try one of my favorites, Giambo, an okra soup filled with fish, shellfish and pig’s tale…and super slimy. Totally Fear Factor-like but than delicious at least. I like to eat at Zus, at the far end of the Old Market.

Zus at the Old Market

Share a Pumpkin Pancake as dessert. Angelica’s Kitchen’s version of the pancakes you can find here.
4. When you’re done at the Old Market head straight back towards the Anna Bay and walk past the Floating Market, our colourful version of fresh fruits and vegetables and spices, brought in from Venezuela. Great photo op.
maritiem museum
5. At the end of the Floating Market, with the Anna Bay in front of you, turn to the right and cross the water towards the Maritime Museum..
If you are staying on the island, you can take a harbor tour on Wednesday’s and Saturday’s. Check with the Museum for more details.

handelskade6. To finish your tour of Punda you can relax at one of the cafe’s on the Handelskade and be in awe when the ships go in or out of the harbor. The pontoon bridge opens and closes so often, you are bound to witness a ship, small or tall, go in or out.

I hope you enjoyed your tour of Punda.
And remember to relax and don’t worry, be happy, you’re in Curaçao.
If you have been to Curaçao before, please share your moments with us and please share this blog with your friends. Like us on Facebook at Angelica’s Kitchen.