Wednesday, 27 April 2016

CHILLI - CHILI CON CARNE – Truly Delish! – Served in a bowl just as is – Something to really look forward to in those cold winter months

This has really become one of my favorite winter warmers! It’s a winner!

Comment from YouTube by Dr Phu3: “Good overall, but I usually cook the beef separate and drain a bit 1st then add it. Oh another way to serve it is over Fritos! top with shredded cheese and a dab of sour cream! “
Here are my tips to speed things up:
Roast whole cumin seeds in wetted teacup microwaved at 24 second bursts or until seeds just release their aroma. Roasting is optional which will boost flavour. Cool and then grind in coffee grinder. Don’t scorch!
In microwave steamer container with lid and just around a 5 ml splash of water added :
I steam my green pepper, whole. Cool, then chop.
I steam my garlic in skins at 2 -4 second bursts on high in microwave until just to softened. Cool and pops right out of skins.
I steam onions in skins, until just softened, cool down covered and pops straight out of skins
500g lean beef mince
20 ml oil
20 ml butter
2 very large onions, chopped
1 large green sweet pepper, chopped
4 garlic cloves , crushed
3 cayenne chili peppers, 2 green & 2 red, steamed
1 teaspoon paprika (optional) Taste it! If it tastes no good, don’t use it! I prefer the smoked
1 teaspoon ground cumin
3 Chili beef bouillon or stock cubes
700 ml water
800 – 900 g fresh tomatoes, unpeeled (whole with skins) pre-microwaved & pureed. My own!
2.5 ml dried marjoram, or just a pinch if you prefer (optional)
pinch oregano or oreganum
5 ml sugar (Optional)
30 ml tomato puree (Optional) I use my own freshly pureed tomatoes (see above)
500g dry speckled red or brown kidney beans, pre-soaked & microwaved or cooked until soft
plain boiled long grain rice, to serve (optional)
soured cream to serve (optional)
If you have time pre-soak your beans overnight to soften or you may just cook them the following day by boiling or simmering them covered in a pot or in microwave until they are really nice and soft, right the way though. Rinse, drain and set aside.
Saute onions for about 5 minutes or until translucent. Add garlic, chillies, bell pepper, cumin and paprika. Give all a good stir and allow to cook a further 5 minutes, stirring occasionally. Once softened, move veggies to the sides and plonk mince into the center. With a potato masher keep mashing the mince until becomes nice and crumbly. Continue sautéing until the meat is nicely browned.
Dissolve stock or bouillon cubes in the hot water, adding, whilst continuously stirring, turn up heat and bring to the boil. Add in the tomatoes, marjoram and sugar. Continue to stir. Lower heat to simmer and cover pot.
Simmer for about 20 minutes, giving it a good stir every now and then, making sure it does not stick to the bottom or burn! (A heavy bottomed pot is always best or a simmer ring or metal plate placed beneath helps if using a thin bottomed pot). Taste, adding salt if needed.
Add your pre-cooked beans to the pot. Give all a good stir and if looking a bit dry, just add a little more stock or water as needed. Cover pot and allow to simmer for a further 10 minutes. When all is nice and softened, turn off heat and give it a good stir. Cover pot and allow to sit for 10 minutes to cool down and infuse. Serve and Enjoy!

Thank You Greg! You are a Star!