Tasty comfort food - chilli con carne

There were recipes everywhere. In the kitchen, in the dining room, in the study. They were in the shape of computer printouts, recipe postcards, ripped out of magazines, ripped out of newspapers. I was drowning in recipes. Recipes for chilli con carne.

My beloved loves chilli con carne, very closely followed by the joy of collecting chilli con carne recipes.

I had finally reached my limit of finding Nick's various hordes of chilli recipes and decided, unlike my beloved, to actually cook one. It was for our housewarming. It was winter. How warming can you get than a big bowl full of steaming hot chilli goodness? Obviously not much because my guests chowed in to the chilli before it had even finished cooking. That was 12 months ago.

Dear friends, I now share this yummy recipe of heart stopping tastiness so you too can indulge your inner Mexican when your fancy takes you.

There is nothing like a bowl of steaming hot chilli con carne
to keep you warm in winter, or to enjoy by the pool with a
margarita in summer. It just works all year round.

Chilli Con Carne
SRKitchen adaption from Gourmet Traveller

400g canned kidney beans

olive oil

1kg minced beef

2 chorizo, cut into 1cm cubes

1 onion, finely diced

2 cloves garlic, finely chopped

1-2 fresh green jalapeños, thinly sliced (see note)

500 ml beef consommé (you can substitute for stock, but the consommé will add an extra richness)

400g canned tomatoes

50g good quality dark chocolate (70% cocoa solids), coarsely chopped

¼ cup worcestershire sauce

½ cup red wine

2 tbsp dried oregano

1 cinnamon quill

1 tbsp coriander seeds, toasted and finely ground

3 tsp cumin seeds, toasted and finely ground

1 tsp cayenne pepper

To taste: ground chilli powder

To serve: corn chips, sour cream, coriander leaves and lime wedges    

*Note: Jalapeños are a small, hot green chilli (which I’m lucking enough to be growing in my garden). If unavailable, substitute with other hot chillies.

Chilli con carne ingredients

Heat a splash of olive oil in a large heavy-based saucepan over medium heat and cook mince, breaking up with the back of a spoon, for 5 minutes or until brown, transfer to a plate.

Add chorizo to saucepan and cook for 2 minutes or until starting to brown, using a slotted spoon transfer to a plate.

There should be enough oil in the saucepan to cook the onions, garlic and jalapeños for 5 minutes or until soft. Add the freshly ground coriander and cumin seeds, and cayenne pepper until fragrant.

Return meat to pan with stock, tomatoes, beans, chocolate, cinnamon quill, Worcestershire sauce, red wine and oregano, season to taste with sea salt, freshly ground black pepper and ground chilli.

How your chilli will look once all ingredients have been added

Bring to the boil, reduce heat and simmer for 1 hour, stirring occasionally, or until sauce is thick. Adjust seasoning and chilli heat to taste.

How it should look before you are ready to serve

Scatter chilli con carne with coriander, and serve with corn chips, sour cream and lime wedges to the side.

Chilli con carne goodness.

Enjoy!