The Nervous Cook – Chilli con carne
The Nervous Cook brings Chilli Con Carne to the table this week. This recipe comes from Taste.com.au. I think most people are aware of this site, but if your not, it is a great resource. Particularly if your a ‘Nervous Cook’. I have tried a few different chilli con carne recipes over the years and this is by far our favourite.
Like most people I know, there just doesn’t seem to be enough hours in a day. Three nights during the work week, I have commitments so if I can find a bit of time during the day, I will make dinner and pop it in the fridge ready to reheat later that night. This chilli con carne recipe is a perfect meal for this and the flavours intensify over the hours in the fridge.
Chilli Con Carne
2 Teaspoons olive oil
1 Brown onion, finely chopped
1 Red Capsicum, seeded and finely chopped
2 garlic cloves, crushed
1 long red chilli, finely chopped
2 teaspoons Mexican chilli powder
1 teaspoon ground cumin
1 Kg beef mince
2 cups (500ml) beef stock
400g can diced tomatoes in tomato paste (I used a regular can of diced tomatoes)
400g can of kidney beans. drained and rinsed
3 sprigs of oregano
1tablespoon of balsamic vinegar
Steamed rice, to serve
1 avocado.peeled, seeded and chopped.
Sour cream to serve
coriander leaves, to serve.
NB : I served the chilli with corn chips instead of the rice. Oh and I left out the coriander as it is definitely not my herb of choice.
Heat the oil in a large heavy based saucepan over medium heat. Add the onion and capsicum and cook, stirring for 5 minutes or until soft. Add garlic, chilli, Mexican chilli powder and cumin. Cook for a further 2 minutes or until fragrant. Next add the mince. Cook, stirring with a wooden spoon to break up any lumps for a further 5 minutes or until browned.
My son Ryan, who is an amazing cook, (we have no idea where that skill came from) taught me to brown the meat in small batches over high heat. When you add a whole slab of mince to the pan, sometimes it can stew. Trust me (or Ryan) on this, it does make a big difference.
Stir in stock, tomatoes, kidney beans, oregano and vinegar. Season. Bring to the boil. Reduce heat to low and simmer for 1 hour or until thickened. Remove and discard oregano sprigs.
Divide rice among the serving bowls. Top with chill con carne, avocado, sour cream and coriander leaves.