Sunday, July 05, 2009

Chilli Con Carne Recipe

A spicy stew with tender beef pieces, kidney beans, tomatoes and sweet red capsicum.

Serves about 6.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

1 tablespoon (20ml) oil
400g (about 2 large) onions, peeled and finely chopped
550g (about 2 medium) red capsicums, stalks and seeds removed, diced
18g (about 3 large) garlic cloves, peeled and crushed
1 tablespoon (8g) ground cumin seeds
2 teaspoons (5g) mild paprika
2 teaspoons (5g) ground coriander seeds
1-2 teaspoons (2-4g) dried hot chilli flakes, or to taste
1kg diced chuck steak
50g (about 2 tablespoons) tomato paste
800g canned diced tomatoes
500ml (2 cups) chicken stock
2 x 440g cans kidney beans, rinsed and drained
Salt, to taste (we use about 1/2 teaspoon fine salt)

Heat oil in a heavy-based stockpot or very large, heavy-based saucepan over medium-high heat.

Add onion and capsicum to the pan and cook, stirring occasionally, until softened (about 10 minutes).

Add garlic, cumin, paprika, coriander and chilli and cook, stirring constantly, for about one minute. ©

Increase heat to high. Add the meat and cook, stirring, until it has changed colour (about three minutes).

Add tomato paste and cook, stirring, for about one minute. Add tomatoes and stock and stir to combine the ingredients.

Once the mixture comes to the boil, cover (have the steam vent on the lid open) and reduce heat so the mixture simmers. Simmer, stirring occasionally, for two hours.

Add the kidney beans to the pan and cook, uncovered, stirring occasionally, until the meat is very tender and the liquid has reduced to a thick sauce consistency (about one hour).

Add salt to taste.

Serve chilli con carne hot. We serve it with rice or corn chips, sour cream, avocado, tomato and green onion.

Store the chilli con carne in an airtight container in the refrigerator or freezer.


Anonymous Anonymous said...

Can this be made in a slow cooker?

10/7/09 4:51 pm  
Anonymous Anonymous said...

Can I use green capsicum instead?

12/7/09 2:39 pm  
Anonymous Anonymous said...

I halved the recipe and made it with green capsicum.... Too good! Everyone loved it. Thanks for the consistent stream of sucessful recipes. My friends and family are eternally grateful!

12/7/09 9:48 pm  
Blogger Amanda and Debbie said...

To the person who asked about using a slow cooker: We haven't made the chilli con carne in a slow cooker, but we think it would work well. You may need to reduce the amount of stock. Please let us know how it turns out.

13/7/09 1:33 pm  
Anonymous Lorraine said...

I have just some across this food blog and I am so happy I did! I wish I came across this blog sooner. Keep up the good work, will definitely be trying out some of these recipes for sure!!

20/7/09 1:08 pm  
Anonymous Anonymous said...

Hi, first i would like to compliment all your recipes. Everything i try i love!

Could you please tell me how many people this recipe serves? Thank you very much.

23/7/09 5:15 pm  
Anonymous Anonymous said...

Great recipe! I have made this in the slow cooker with great success. I used a 375ml bottle of beer instead of using any stock. I also used Chipotle chillis (which are canned in a smoky sauce - available at Spanish delis)instead of the dried chilli flakes and paprika.

24/7/09 11:28 am  
Blogger Amanda and Debbie said...

To the person who asked about the number of serves: We have added that information to the recipe.

25/7/09 9:40 am  
Blogger Mel said...

I made this recipe and it was fantastic. I cooked it all up in the pan and then transferred it to the slow cooker, it turned out REALLY tasty and was loved by all in the family. I don't think I will ever use the packet mix again.

6/8/09 6:51 pm  
Anonymous Anonymous said...

Hi there!

I love chilli con Carne but can I substitute the kidney beans for something else as I'm allergic to kidney beans? Any recommendations for substitution?


15/8/09 4:10 pm  
Blogger Frances O'Connor said...

Can I substitute the chuck steak with beef mince?

26/8/09 10:27 am  
Anonymous Anonymous said...

I made this for the fussiest old men who like old school chilli and they loved it. Cheers

1/9/09 7:10 pm  
Blogger Amanda and Debbie said...

Hi Clara

Are you able to eat other types of canned beans?

Hi Frances

We haven't tested this recipe with beef mince, but it should be a suitable substitute for the chuck steak.

23/9/09 3:42 pm  
Anonymous Anonymous said...

Hi There - I made this recipe with minced beef and left out the beans as my family don't like them - I also used fresh minced chilli about 2 tsp and added 2 tsp of Cocoa powder - it was yummy

18/4/10 12:01 pm  
Anonymous Anonymous said...

excellent recipe, creates a very tasty rich sauce, I added a couple of small green chillis to mine just to make it a bit hotter.


10/12/10 3:09 am  

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