My Husband (Tim) has a signature dish … chilli con carne, and it is amazing. As it should be after 3 years of merging recipes and perfecting the combination of spices and sauces. It is an ideal dish for cold winter nights (or lunchtime!). I love it because of the generous inclusion of vegetables – while Tim is eating what seems to him like a carnivores delight, he is actually getting a good balanced meal!
He has asked I explain that whilst there is a recipe to follow, it is really a bit of this and a bit of that … and then add a little bit more of any of the ingredients to taste.
One of the key ingredients is dark chocolate, it provides that bonus flavour complexity. I particularly like the addition of this because there is about 3/4 of the block remaining to be consumed with the left over red wine after cooking!
This recipes makes a large pot of chilli, which is great because it freezes beautifully, and is ready for those times when you just can’t be bothered cooking.
Tim’s Chilli Con Carne
3 chillis (minimum) jalapeno, green, red, yellow, birdseye (by combining different chillis it adds to the complexity of flavour)
5 cloves of garlic
1kg beef mince
2 litres beef stock
1 cinnamon quill
1.5 cups of red wine
2 capsicums (diced)
4 cans of diced tomatoes
3 cans of kidney beans
75g of good quality dark chocolate (eg. Lindt)
A squirt of HP sauce
A couple of splashes of Tobasco sauce
A couple of splashes of Worcestershire sauce
Sour cream or natural yoghurt for garnish
White rice (optional to serve with the chilli)
- Saute the onion, garlic and chilli in a large pot until the onion is translucent.
- Add the beef mince and stir until golden brown and the mince has broken down into small pieces.
- Reduce the heat and add the beef stock.
- Add the cans of tomatoes, diced capsicum, cinnamon quill and sauces
- Stir in the red wine
- Simmer and stir every 15 minutes (so it doesn’t burn on the bottom) until the liquid has reduced and thickened to a rich gravy consistency
- Add the cans of kidney beans and cook for another 10 minutes
- Add the dark chocolate (then place it next to the bottle of red wine to have later!)
- Cook for another 10 minutes
- Serve in a bowl on its own with a spoon of sour cream (or natural yoghurt) on top and a sprinkle of finely sliced spring onions or chives. Alternatively you can serve it with boiled white rice underneath.
Place the left over chilli in portion controlled containers and freeze – it will last for months.