After enjoying a good bowl of chilli con carne at Liquid Yarraville, I resolve to make some myself.
I may have done so some time in the faded past, but if so I cannot recall.
My only Mexican recipe book has no recipe for same, but that’s no surprise as it’s not exactly a top-shelf publication, if you get my drift.
As well, I suspect there’s very little Mexican about chilli con carne in terms of how most of us think of it – it’s more like your south-west US thing.
This recipe is the result of scanning a half-dozen or so versions found in Louisiana community cookbooks River Road Recipes and Talk About Good!
For such an easy, “knock together” recipe, the result is surprisingly, gratifyingly delicious and deep of flavour.
I reckon I can do better, though, in terms of tweaking the seasoning, and I know Bennie’ll love it.
We hardly ever use mince in our joint, but that could change …
Maybe a little less sugar, more chilli and some oregano? Maybe more cumin, roasted and ground?
(I used red capsicum instead of green, because I had a good one in the fridge; and I used red onion because of ditto …)
olive or other oil
1 can red beans
1 can tomato puree
1/2 red capsicum, chopped
1 onion, chopped
450g minced beef
1 teaspoon salt
1 teaspoon worcestershire sauce
2 teaspoon brown sugar
1/4 teaspoon paprika
1/4 teaspoon chill powder
3 whole cloves
1 bay leaf
1 teaspoon cumin seeds
1 cup water
1. Heat oil over medium-high heat.
2. When hot, cook meat, capsicum and onion for about 10 minutes, stirring frequently.
3. Add seasonings and tomato puree.
4. Cook over medium heart for about 10 minutes.
5. Add drained beans and cook on Very Low Heat for at least an hour and a half.