Above: Mise en Place for recipe. All images taken with an iPhone 5
Homemade Chili con Carne
- 3 large onions diced
- 1 sweet pepper diced
- 2 15.5 oz cans red beans (Make sure cans are clean; wash tops if necessary)
- 1 lb tomatoes quartered
- 1 level tablespoon salt
- 1 tablespoon ground white pepper
- ½ tablespoon paprika
- 2 tablespoons turmeric
- 3 tablespoons Worcester sauce
- 3 heaped tablespoon of minced garlic, if chopping fresh garlic use about 12 cloves
- 3 lbs 80% lean ground beef
- ½ cup white/distilled malt vinegar
- Saute onions in 3 tablespoons oil in a 12-inch, deep-sided fry pan until begin to turnÂ translucent.
- At the same time, liquefy tomatoes in vinegar; pour into large pot, cover and place on low heat.
- Add canned beans including juice to large pot, stir and cover.
- When onions begin to turn translucent, add sweet peppers cook for a further 2 minutes, then add garlic (keep stirring so the garlic does not burn), after 1 ½ to 2 minutes add the ground beef.
- Increase heat on sauce pan with tomato and red kidney beans to bring saucepan to a slow boil
- Cook ground beef fully, adding dry ingredients and Worcestershire Sauce towards end of cooking.
- Add frypan contents to saucepan, and simmer for 10 minutes..
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- Serve with restaurant style tortilla chips, or blue corn chips.
- Add jalapenos, freshly grated cheddar cheese (not pre-grated cheese, which usually contains wood pulp to keep it from clumping), and a dollop of sour cream.
- This dish can be served as an appetizer as shown aboveÂ or a main course.
- For extra zing you can add finely chopped fresh hot pepper to taste or for zing without the heat add 1 teaspoon very finely chopped fresh ginger.
Try this recipe and let me know how it works out for you, feel free to post comments and pictures of your chili below. Special thanks to my mum who assisted me with this post.