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Wednesday, February 21, 2007

Chili Con Carne

a lovely Chili con Carne, good for a cold winter's day

Large pot
Time: 2 hours
Serves: 8

1 kg minced beef, 2 large onions, 500 grams dark beans, 4-7 fresh chilli peppers, 500 grams sweet corn kernels or baby corn (sliced), 400 grams thick tomato paste, chicken soup powder, salt, black pepper, oregano.

1. Check and wash beans. put in a medium-sized pot, cover in water and bring to a boil. then cook on a small flame for two hours.
(Alternatively, soak in water overnight, then bring to a boil).

2. Dice onions and peppers, and break apart the minced meat. Caution! do not touch eyes after handling the chili peppers.

3. Heat oil in the large pot, add onions and fry lightly until golden, then add the minced meat. Stir well until browned, and avoid forming chunks.

4. Add the beans, corn and peppers, and mix well. Add the tomato paste, a glass of water, then spices: 2-3 tablespoons of chicken soup powder, salt and pepper to taste, and generous amount of oregano.

5. Cook on small flame for two hours, stirring occasionally. if necessary add water. best served with nacho snacks, sour cream or natural yogurt.

Recommended drink: Ice cold beers. Lots of them!

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