Chili Con Carne
"This recipe is different to the mainstream Con Carnes. It has a distinctive aroma and an equally impressive taste. This recipe originated from a VERY old mexican cookbook my mum purchased 20 years ago."
photo by OZmark
- Ready In:
- 2hrs 15mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 500 g beef, cubed
- 500 g pork, cubed
- 1 onion, chopped
- 1 (6 ounce) can tomato paste (170g)
- 2 garlic cloves
- 1 (600 ml) bottle tomato sauce
- 2 cups water
- 1 -4 tablespoon mild chili powder
- 2 tablespoons cocoa
- 2 teaspoons salt
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 (440 g) can red kidney beans
directions
- Add Pork and Beef to pan and brown meat.
- Then add onion, garlic, water, tomato sauce and tomato paste.
- Mix Cocoa, chilli powder, salt, cumin, oregano and add to pan slowly, mixing in well.
- Cook on low for 1-2 hours or until meat is tender OR pile ingredients into crockpot and cook on LOW for 8-10 hours.
- This dish is quite unique as it uses cubed meats rather than mince.
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Reviews
-
This looks a lot like the way I sometimes make chilli. I have never tried the cocoa though. I usually use chilli as an excuse to add lots and lots of diced up veggies: green, red or yellow pepper, green onions, onions, tomatoes, zuchinni, etc. If you up the amount of chilli powder to account for the extra volume, most people can't even tell that it's healthier... Cocoa? I'm going to have to give it a try... -
This was incredibly tasty. I used ancho chili powder and new mexico chili powder instead of basic chili and it was fabulous. -
This was the best chili recipe I have made yet. I have tried 4 different chili recipes trying to find one that my very picky DH approves of, and he loved this. This will be my new go-to chili recipe.
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This is great! Very simple to make! I added 3 tbsps of cumin and more chili. -
Very simple to put together and universally lapped up by the whole family. The aromas while cooking were wonderful. I added the extra beans as well, and we topped the chili with a salsa of chopped green onions and coriander leaves. I served this with polenta - a great match. Thanks - now a family favorite.
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RECIPE SUBMITTED BY
My Mother taught be some basics of cooking as a teenager, saying that I needed to make sure that when I moved out of home, I could look after myself and not have to rely on anyone. I guess I have come a long way from steak and chips or steak and veg so I think she was successful in getting me started. I love searching for that recipe that I know is going to be a delight to eat and doing my best to replicate it. My wife says that I am my harshest critic, but how else can you learn to fine tune the recipe.
