Most chilli con carne aims for one thing – spiciness. This one certainly doesn’t lack that, in fact you will more likely than not break out in a bit of a sweat while eating it, but it also brings to the plate sophisticated layers of complexity and aftertaste that go towards creating a truly memorable Mexican dish.
This recipe – which serves 6-8 – is one that that definitely redefines the term ‘more-ish’.
- 2lb ground beef
- 2 x brown onions
- 1 x clove garlic
- 2 x fresh tomatoes
- 2 x bird’s eye chillis
- 2 x jalapeno chillis
- 1 x lemon
- 1 x lime
- 2 x 12oz cans diced tomato
- 2 x 12oz cans kidney beans
- 1 x 12oz can pinto beans
- 1 x 12oz can sweet corn
- sweet chilli sauce
- soy sauce
- olive oil
- wheat flour
- black pepper
- chilli powder
- Monterey jack Cheese
- Doritos or tortillas
Chilli Cooking Method
- Dice the onions into small chunks.
- Chop the red and green chillies up finely.
- Slice the tomatoes into large chunks.
- Crush the clove of garlic.
- If the ground beef is coarse, slice it our break it up until it is fine.
- Place the biggest pot in the kitchen on the stove and turn up to medium high. Add a splash of olive oil. Toss in the beef and then the onions and keep stirring it around until the beef is browned.
- Add the chopped chillies and tomatoes. Stir them into the beef and onion mix for one minute.
- Turn the stove down to medium low. Drain the cans of diced tomato and throw them in as well. Keep stirring. The more you stir at this stage the better.
- Cut the lemon and the lime into halves. Squeeze the juice of one half of each into the pot. Stir. Hang on to the other halves.
- Add the diced tomato. Stir.
- Add a few dashes of sweet chilli sauce to add some character to the chilli flavor.
- Add several sprinkles of soy sauce. This adds a salty tang and brings some complexity to the taste of the meal. Stir both sauces in.
- Add one teaspoon of cumin (this will create a ‘roundness’ to the flavor) and one teaspoon of oregano. Work them into the mix.
- Grind some black pepper in according to taste. Keep stirring.
- Turn the hot plate down to low. Place a lid on the saucepan, leaving a small one inch gap. Let it simmer for one hour minimum – returning to stir occasionally. (The longer the chilli simmers the more flavorsome it becomes – some even like to commence cooking in the morning to serve at dinner time.)
- Give it the taste test. Add salt if required. If a spicier chilli is preferred, also add some chilli powder.
- Stir in one tablespoon of wheat flower to thicken. Allow it to simmer for ten more minutes and it should be ready.
- While waiting grate one cupful of Monterey Jack cheese.
Ladle generous dollops of chilli into large serving bowls. Sprinkle each with plenty of cheese. Dress with one spoonful of sour cream.
This meal can be served chip’n’dip style with baskets of doritos,or with tortillas. Some prefer to serve it on a bed of rice.
Cut your remaining lemons and limes into eighths and squeeze them down the necks of some bottles of Mexican beer – the prefect accompaniment for a spectacular south-of-the-border supper. Salud!
If any is left over in the bottom of the pot, bag and freeze it. Thaw and microwave whenever a delicious meal is required on quick turnaround.