Chilli Con Carne my way!

by Chris
(South Hedland)

• 650-750 Grams of lean mince


• 1 onion finely chopped


• 1 red capsicum finely chopped


• Fresh Red Chillis finely chopped (This is optional and the amount you add is personal choice. I have used up to 30 orange Habaneros!)
  
• 1 teaspoon each of beef and chook stock powder or one cube of each


• 1 can of tomato puree


• 2 tablespoons of Tabasco. I do not use Tabasco now as it is a bit too vinegary and alters the taste too much. I use a hot sauce called Louisana Gold. Also, I tend to use 3 tablespoons of the hot sauce. Again its personal preference.(Put one can of tomato puree and one 1 can of water into a large enough container and add the chook and beef stock and the Tabasco or Louisiana Gold and stir until dissolved)

The dry mix:

• 3 tablespoons of ground cumin


• 1 teaspoon garlic powder


• 3 tablespoons paprika


• 2 teaspoons of onion flakes


• 1 tablespoon cayenne pepper (A teaspoon if you are less chilli tolerant. I use a full small Masterfoods jar)


• 1 teaspoon of oregano


• 1 teaspoon of MSG or Salt. (Salt is to taste)


• 1 teaspoon of black pepper

Fry finely chopped onions, fresh chillis (optional) and the red capsicum until it sweats and the onions start to get a bit clear.

Add the mince and brown it all over.

Add the dry mix and stir thoroughly making sure it does not stick for about 2 minutes.

Add the liquid mix and continue to stir until all the ingredients are well mixed.

Add the Red Kidney Beans.

Simmer slowly until chilli takes on a thick consistency. It will be watery to start with but will thicken in time.

Typically I cook my chilli for 4 hours and have cooked it as long as 6 but that is certainly a dedicated cooking run to cook it for 6 hours. You could lessen the time if you leave the lid partially off the pot so it evaporates faster.

Good chilli so I have been told from some American friends who cook a lot of it is about 12 hours but that’s too long for me.


Good luck.
Chris.