Chilli con Carne
Chilli con Carne means chilli with meat in Spanish.
I began making Chilli way before I met my American husband Wyley. Who you will meet. Yes my wonderful husband Wyley Hargraves is writing a blog coming up this week on this site. It’s called “Coyote’s Conceptions”. So don’t miss it.
Back to the Chilli.
I don’t use ground beef, I use chunks of beef either topside or rump. ( I think it tastes better) But you can use whatever cut you like. If you use a cheaper cut of meat make sure you simmer the chilli for as long as it takes to tenderise the beef. There is nothing worse than trying to chew a piece of meat that is rock hard. I love this recipe, it has red kidney beans and served with rice and grated cheese.
1 clove Garlic (minced)
2 teaspoon Anato Seeds (ground) [If you can’t find them omit them]
2 teaspoon Cumin (ground)
Chilli powder [I tried using real chillies but after chopping them I touched my eye and OUCH! I didn’t want to do that again]
500g Round Steak (cubed)
1 can crushed Tomatoes
1 can Red Kidney Beans (drained and rinsed)
1 Beef Cube or 1 teaspoon Beef Stock powder
little Water, if needed
grated Cheese & boiled Rice to serve
- In a large pot brown steak then add garlic and spices, stir.
- Add beef stock, tomatoes and little water if the mixture is too dry. It should be like stew consistency.
- Add the chili to your liking.
- Bring to boil and lower flame to simmer till meat is almost tender (depending on the cut of meat) add the beans.
- Heat till meat is tender and beans are hot.
- Serve on top of rice and top the chilli with grated cheese add a side salad.
In this recipe the flavour improves the next day if there is any left.
Try it and tell me what you think.