Home Made Chili Con Carne Recipe With Fresh Tomatoes
By Mark Knowles
Chilli Con Carne Recipe
Making your own home made chili is a breeze. Chile con carne means chilli with meat. It’s a simple and easy as cooking gets. Everything gets thrown in a pot and left to cook for a while.
This home made chili recipe is a hundred times better than a store bought meal. You know what went into it and you can adjust the heat to suit your families tastes. This particular version is fairly mild, but if you prefer a hotter chili, just increase the amount of chillies and spices. This recipe serves 6 people. A good family meal with some leftovers. That’s another great thing about chili: it makes wonderful leftovers. I prefer to make my own chili powder and use fresh chillies, but if you are using ready-made chili powder, that will work just fine too.
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You will need:
Equipment:- A sharp knife
- A cutting board
- A large saucepan
- A wooden spoon
- A garlic press
Ingredients:
- 2 tbsp olive oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 2 ½ lb ground beef
- 1 lb of chopped fresh tomatoes
- 3 tbsp tomato purée
- 2 red chillies, thinly sliced ( or 2 tablespoons dried chilli flakes )
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 stick cinnamon
- 2 tablespoons of Worcestershire sauce
- 1 beef stock cube
- Salt and fresh ground black pepper
- 2x tins red kidney beans, drained and washed
- 1 large bottle of red wine ( a cup for the chilli, the rest for the chef )
For the garnish:
- 1 large bunch coriander leaves, roughly chopped
- Sour Cream
First open the wine, pour a glass and sip. Don’t worry, some of it will go in the chili.
Next, prepare the onion, garlic and chillies. Add the oil to a large sauce pan and heat. Fry the garlic and onion in the oil until they start to soften. Add the fresh, chopped chillies and fry for a further couple of minutes. Now, add the spices and fry for another 2 minutes, stirring well. Add the ground beef and brown. Now add the wine and reduce for another 2 minutes. Now add all the other ingredients, stir and season with a good helping of salt and fresh ground black pepper. Bring to a boil, turn the heat down low, cover and cook for an hour, stirring occasionally. Sit down and have another glass of wine – you deserve it after all that hard work. Serve with grated cheese and a good handful of fresh, chopped coriander, rice and a green salad.Much like curry, I think this tastes better after leaving for a day or two, so I tend to make this a few days before I plan to serve it, but you can eat it immediately. It freezes well and keeps well in the fridge.Bon Apetit!
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Wild Chillies in their Natural Environment
Comments
I try everything. If I like it, I keep doing it.
Hello Mr Knowles,
I place your page in my IE favorites so now i could return to try making your chili recipe. Hmmm, smells already good! BTW, i plan to try out, as well, Obama's chili recipe which surfaced upon the web this year. I don't know what you, as a chef, would think about it. There seem to be some differences when compared with yours but i am confident B.O. doesn't eat crap, either chili or con carne. In any case, i will make my judgement on both - Obama's chili and yours - in a near future. (I've added an url to B.O.'s recipes)
Made it today.
Boy oh boy, did we love this!
Thanks very much for sharing!
My pleasure - glad it hit the spot :)
Oh my God! Hands down, the best chilli I've made! and I have tried lot's of recipes. Thanks.
Thanks Paul - glad you liked it :)
Great recipe mark - hear in East Texas we crumble fresh hot cornbread and mix in our chili then add a little graded sharp cheddar cheese...
Another good one :)
I think that the ground cumin is the key and when I make mine I always add more than the recipe states - we like ours extra hot so I add some more chopped fresh chillis shortly before serving - makes steam comes out of your ears, ha-ha!
the best chilli, thank you!
Great recipe...:-) i like it super hot, so added a some fresh habanero to the mix, in small amounts at a time to make it lovley and hot.:-) and a little extra cumin too..
Yuk! You ruined it by putting in kidney beans....
No good self respecting chili lover would ever eat chili made with kidney beans...Try red or pink beans
LOL I am English - we are trained from birth to use kidney beans. :( I will try one of those next time though. Thanks.
This is one of the best dishes I have ever tasted. The family have gone wild about it. Wonderful aromas and enhanced flavours. A real treat, especially with the sour cream and fresh coriandar.
Ishari 4 years ago
Is there anything you can't cook?