Chili Con Carne ~ Food Matters

Chili Con Carne ~ Food Matters

Scroll down for my FebPhotoFest image for Day 6

Food Matters – Recipe

This recipe is a personal one I have developed over the years. Basically it is Chili Con Carne – Chilli with meat. However, I have added bits and stole other pieces and now this has become my go to, hot chili fix, recipe.

Chili Con Carne Recipe

Ingredients – four medium portions

Food Matters chili con carne
  • 300 gm of 5% – 12% fat  of prime Beef Mince
  • Chopped onion
  • Half chopped pepper- colour of choice to make it look pretty
  • 400g tin chopped tomatoes
  • Large squirt of tomato puree
  • Stock made of half a meat or veg stock cube and half cup of boiling water
  • Grated orange peel – level desert spoon
  • Juice of a fresh orange
  • Three squares of dark chocolate – chopped
  • 2 fresh finger chilies or birdseye chili – chopped finely
  • 1 segment of garlic chopped
  • 200g tin of kidney beans
  • Half teaspoon of powdered chili
  • Half teaspoon of “All Spice”
  • Large dollop of Worcester sauce
  • Half teaspoon of ground Cinnamon
  • Pinch of sugar, sprinkle of salt
  • Half a glass of red wine
  • Half a dozen Cherry Tomatoes
  1. Heat a swig of olive or vegetable oil in a pan.
  2. Put in chopped onion, chopped pepper, chopped chili and garlic and heat till brown. Mid heat.
  3. Add mince and brown.
  4. Add stock and stir in.
  5. Mix in the ground chili powder, stir and leave to simmer on low for a while.
  6. Add chopped toms – mix and heat on low for 5 min.
  7. Add the All Spice powder. Stir and leave bubbling over for 5 min.
  8. Drain and add kidney beans – and Cinnamon powder. Mix and heat on low for 5 min.
  9. Add grated orange peel. Heat on low for 5.
  10. Add Worcester sauce, pinch sugar, sprinkle of salt & pepper and the squeezed juice of orange.
  11. Simmer on low heat for another 10 min at least – can be longer.
  12. When nearly done add wine and cherry toms and simmer to reduce liquid.

If it looks dry add splash of water or red wine – if it looks too moist at the end,  higher the heat.

Serve with rice or jacket potato.

You can replace the beef mince with a meat free substitute or another meat or vegetable preference –  and also use less or more chili depending on your taste.

Sunhouse Fun for Day 6 of the FebPhotoFest

I don’t get into the top five for Sinful Sunday on prompt week very often.

This image – a selfie from last summer – landed me in the roundup for the prompt of pink. I was thrilled as it is such a fun image and I enjoyed experimenting and setting it up.

Here is one of the photos I took when trying to work out how to get the shot I wanted. Look closely…

sunhouse reflection
Reflection in the sunhouse windows

Mention for another blogger ~ Loving this image from Day 5.

sunhouse Chili con carne
It is hot in the Sunhouse – not as hot as my chili though!


11 thoughts on “Chili Con Carne ~ Food Matters

  1. My favourite recipe for chili is from Felicity Cloake’s “How to Make The Perfect…..” series in The Guardian. This uses freshly brewed coffee which helps to make the meat really succulent. But I will try your recipe. It has me intrigued.

  2. Wow May – we have chilli all the time, but the twists you have added make me very curious to try.
    As one of my family is vegan I would have to substitute the ground beef for quorn ‘mince’ and miss out the worcestershire sauce, but I’ll let you know how we get on!

  3. Somehow, it seems a Britt cooking Chilli Con Carne (which dates back to 1850’s Texas) would be as unlikely as me cooking Bubble and Squeak. I don’t exactly know what beef mince is, but I remember her man talking about it in one of his posts on growing up. I’ll look it up and try her CCC.

  4. I always love new recipes and your chilli dish looks a doozie. I recall that Mexicans put chocolate in the dish but I’ve never tried it. My daughter would love this recipe. She’s always liked chilli con carne and in her case the hotter the better!

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