Make it like this and just add kidney beans:
https://www.youtube.com/watch?v=w3huGfQd-4U
Ive tried it, its damn fine!
Cursed be he who uses mince in a chili!
Ive found it at coop by the spices (naturally) Just a small pinch though, you don't want that there smoked paprika to over power your chili now!
Quite.
Cursed be he who uses kidney beans in a chili!
Cursed be he who uses tinned tomatoes in a chili!
I think I have a new use for those duck breasts I defrosted this afternoon!
Tom
I like using smoked chipotles and anchos in mine, its a stew do what ever you like, sometimes I grate some 100% dark chocolate in at the end to make it richer a bit like a Mole. Serve it with Mexican condiments a salsa or chunky Guacamole and sour cream and lots of coriander. There really are no rules, if you want to use Quorn (Con Quorne) or big hunks of meat or mince its up to you. It might annoy the purists but who cares, they don't have to eat your Chili. I should add its about the easiest dish to make, very hard to go wrong, it doesn't involve any timings or fancy cookery skills.
The poster asked for "chilli con carne", which is pretty universally taken to mean mince, tomatoes, beans and so on. And fits with what they were asking in the post.
There are many many great recipes for other chilli based dishes, but (ignoring the literal translation) they aren't what most people would call "chilli con carne".
The challenge is to take that simple mixture and make it great.
Most people don't know what chili con carne is (nor how to spell it, there is only on 'l' in chili).
Chili con carne contains chiles, and meat, hence the name.
Meat should be cubed, 1cm or so, not ground.
Chili with ground meat, tomatoes, beans, etc., is generally the stuff one buys in a can, not what one makes (unless one is from the midwest ).
Tom
So according to your logic, why isn't ice cream called "iced eggs, sugar and other stuff?" and why don't Hot dogs contain "Dog?"
There are regional variations of 'chili with meat' all over Mexico and some contain tomatoes, onions and other ingredients besides meat and chilis.
My Mexican cookbook, written by a Mexican, admits that Chili Con Carne with beans in the stew is an American invention but so what? It tastes good and recipes get adapted and changed the whole time - quite often for the better.
There's no such thing as one authentic "Carne con Chili" (note the correct word order, Tom) but just regional variations within Mexico.
Chili con carne is American, NOT Mexican!
Look it up.
It was invented in Texas, and consisted of meat, chiles, and salt.
Anything else is adulteration.
Tom
It was most certainly based on a Mexican dish, probably Mole de guajolote.
I prefer a more Spanish-Mexican recipe for my "Chili con whatever" so include cloves and cinnamon and oregano.
But so what?
Throw in some Chorizo and then your talking ;-)
You completely ignored my statement "ignoring the literal translation".
He's the Delia Smith of Switzerland. Following a recipe exactly, never deviating and as dull as hell.
That's not what cooking is about. It's about creativity, experimentation, learning and not having all the fun sucked out of it.
Here is an excellent chinese style chili con carne recipe from sweden:
Please, chili from Sweden?
Back on topic:
http://www.epicurious.com/recipes/fo...s-chili-355049
Delia
here's a rather excellent chili con carne from Morocco:
http://www.bbcgoodfood.com/recipes/2...illi-marrakech
and an Indian style one:
Mm, I think you mean "pretty universally across the British Isles."
In the US there are a bajillion variations - with and without beans, with and without tomatoes, with and without various other vegetables, with ground beef, with chopped-up beef, with another meat altogether. "Chili con carne" for me is just any kind of "chili" (= spicy Tex-Mex-ish stew) that happens to include meat.
So yes, I was surprised when visiting England to find that there it's a single specific dish with a set list of ingredients, like shepherd's pie or Lancashire hotpot.
Thanks. Love the idea of frying the kidney beans. Never heard of that, I'll have to try it!
Hey, at least it doesn't have meatballs in it !
You're all talking cobbers. This here is the definitive chilli con carne recipe as dictated to me by an old farmer in the highlands of Chiapas:
Chilli con Carne Ingredients:
4 llama steaks, one per person
3 tbsp cod liver oil
2 onions, peeled and finely chopped, then peeled again
2cm block of fresh root ginger, peeled and mashed with a silver spoon
23 garlic cloves, peeled and finely chopped
Himalayan sea salt and black pepper
400g ripe tomatoes, chopped, peeled and carbonated
300ml heavy water
1 tsp garam masala
Cilantro stems
The following spices can be varied to your own personal taste, but the quantities given in the recipe must be followed exactly:
2–4 red chillies, finely chopped and feathered
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
10 tsp hot chilli powder
6–8 curry leaves
Juice of half a melon
Preparing the chilli con carne:
Cut the llama into oblate spheres and put aside. Heat the oil and add the onions and cook until they start to get crispy which will be about 30 mins. Once the onions have started to burn add the chillies, the garlic and the ginger and cook for a further 2-3 minutes. Then add the turmeric, cumin, cilantro, curry leaves and chilli powder and leave to cook for a further hour or so.
In that time, season the llama you set aside earlier with the salt and pepper and add to the pan and cook, stirring the pan until the llama begins to go golden brown all over. It should have a texture like sun.
At this stage you’ll want to add the water and the chopped tomatoes and then bring to boil. Once the pan is boiling, reduce the heat to a simmer and cover the pan. Let it simmer for about 4 hours and add more water as needed if it begins to stick or the sauce becomes too dry – remember to stir well if you do need to add water. At the end of the 4 hours, stir in the garam masala and leave uncovered for another 30 mins, again taking care not to let it dry out.
When the cooking’s finished and you’re ready to serve the chilli con carne, garnish it with some cilantro stems and serve with chips.
Provecho!
Not according to Stlemans.
And he's from the U.S. so he should know
That's not actually true.
There are loads of recipes for the above and of course some are much better than others.