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Chilli Con Carne

You can use tinned red kidney beans but it is far cheaper to buy them loose and uncooked at a good grocery or delicatessen. Another alternative is to omit the kidney beans from the stew and serve them separately in a salad, or as part of three bean salad.

Chilli Con Carne

C

Serves 6

Buy stewing meat for this dish, beef, veal, mutton or pork, rather than the finest cuts. Underdone left-overs can be used as well. Avoid minced beef. You can use tinned red kidney beans but it is far cheaper to buy them loose and uncooked at a good grocery or delicatessen. Another alternative is to omit the kidney beans from the stew and serve them separately in a salad, or as part of a three bean salad.

1- 1 1/2lbs (500-725g) meat, cut into 1/2 – 3/4 inch (1-2cm) cubes

extra virgin olive oil

1 large onion, chopped

2-3 cloves garlic, crushed

1 small green pepper, seeded, sliced

Colorado Sauce (see recipe)

1 tablespoon (1 American tablespoon + 1 teaspoon) tomato concentrate (optional)

1 teaspoon ground cumin

8oz (250g) red kidney beans, cooked

salt and brown sugar

sour cream

cheddar cheese

fresh coriander

tacos (optional – see recipe)

Avocado Sauce (optional – see recipe)

Tomato and Coriander Salsa (see recipe)

Trim the meat where necessary and brown it in olive oil. Transfer to a casserole. Brown the onion lightly in the same oil, add the crushed garlic and continue to cook for a minute or two and scrape on to the meat. Add the green pepper, Colorado sauce and just enough water to cover the ingredients. Cover tightly and leave to stew until cooked, keeping the heat low. Check the liquid occasionally. By the end of the cooking time it should have reduced to a brownish red thick sauce. If it reduces too soon because the lid of the pan is not a tight fit, or you had the heat too high, top it up with water.

Last of all add the tomato if used, the cumin, the kidney beans if you are not serving them separately as a salad, with salt and brown sugar to taste. Simmer for a further 15 minutes, put a blob of sour cream on top of the chilli con carne, sprinkle with grated cheese.  Garnish with fresh coriander, and serve with Tacos and optional Avocado Sauce and Tomato and Coriander Salsa.

07/02/2019 (SH/DA/RA) (1877)

Colorado Sauce

VVCD

A delicious sauce to use when making chilli con carne, rather than the chilli powder sold in small bottles. It can also be used as a marinading mixture.

6-7 small dried chillies, or 4-5 large fresh ones

1 large red pepper

1 large onion, chopped

1 large clove garlic

salt

If the chillies are dried, soak them in a little water for an hour, then slit them and wash out the seeds. Discard the stalks, do the same with the large pepper. Puree with the other ingredients, using the soaking water if necessary to moisten the vegetables. If you use chillies, you might need a tablespoon or two of cold water. Season with salt. You can keep this sauce in a covered container in the fridge for two days, or you can freeze it.

This is a recipe by
Darina Allen
View all my recipes

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