Whether on cold days to warm up again, as a party dish, with a cold or simply to cook ahead – chili con carne is always a good choice. Not least because it’s so easy to make, always succeeds and needs only a few ingredients: onions, garlic, beef mince, kidney beans, tomatoes, corn, chili, salt and pepper.
I like to have my chili con carne with a proper punch of hotness. Usually made sure by a few chilies and/or chilli powder. Until recently.
Because I was lucky enough to try the chilli sauces of Mr & Mr’s Seriously Hot Buzzin’ Sauces a while ago. And since then I mostly use the chilisauces of Sam and Jaz for my chili con carne. Because the Scotch Bonnet Chilis not only add a proper hotness, but also a unique flavor.
Serve with rice, pita bread, taccos, salad and baguette. Perfectly fitting drinks are red wine and beers like Corona, Miller or Saitos.
A word about the amounts used in this recipe: When I cook chili con carne, it’s enough for the next two days and even for freezing. Therefore, the amounts in this recipe are a bit more lavish.
Due to the large amount of tomatoes, the chili con carne might taste very tomatically and sour. This can be balanced by a simple trick: just add a bit of red grape juice, apple juice or honey.
Chili con Carne
For 12 servings
- 1.5 kilograms of minced beef
- 4 canned kidney beans, each 410 grams
- 2 canned corn, each 300 grams
- 4 packs of strained tomatoes, each 500 milliliters
- 1 can of chopped tomatoes, 400 grams
- 100 milliliters of grape juice, red
- 3 large onions
- 3 cloves of garlic
- 1 tablespoon of The Hardcore Hen – Mr & Mrs B’s Seriously Hot Buzzin Sauces
- Drain the kidney beans and the corn in a strainer.
- Finely cut the onions
- Heat some oil in a roasting pan or in a large pot.
- Add the mince and sear.
- Once the minced meat becomes golden-brown, add onions and garlic and roast gently.
- Then add kidney beans and corn.
- Mix everything well.
- Add the chopped and the strained tomatoes, stir well and boil for a short time.
- Finally, season with chilli sauce, salt and pepper.
- Simmer for at least an hour.
|Cooking time||1 hour|
|Calories||455 kcals per serving|
|Carbohydrates||31 grams per serving|
|Protein||3 grams per serving|
|Fat||19 grams per serving|