Chilli con carne recipe
The big bowl o' red may have hotly contested origins, but chilli con carne's smoky, spicy appeal is indisputable.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Pepper mill
- Saucepan
- Stove
- Wooden spoon
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
- Mixing bowl
- Serving bowl
- Serving platter
Ingredients
- Chilli
- 180 gm dried kidney beans, soaked overnight (1 cup)
- 60 ml olive oil (¼ cup)
- 1 kg minced beef
- 2 chorizo, cut into 1cm pieces
- 500 gm pork shoulder, cut into 1cm pieces
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1-2 fresh green jalapeños, thinly sliced (see note)
- 500 ml beef stock (2 cups)
- 400 gm canned tomatoes
- 50 gm dark chocolate (70% cocoa solids), coarsely chopped
- 60 ml malt vinegar (¼ cup)
- 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
- ground chilli powder
- ½ cup coriander leaves (loosely packed)
- soft tortillas, warmed
- sour cream and lime wedges
- Guacamole
- 3 avocados, coarsely mashed
- ½ red onion, finely chopped
- 1 vine-ripened tomato, seeds removed and finely chopped
- 1 small green chilli, finely chopped
- 1 clove garlic, finely chopped
- 2 tbsp coriander, thinly sliced
- 1 tbsp lime juice
