If you look up chili con carne you’ll find hundreds of varied recipes. Here’s my take!
500g lean minced fresh beef – ask your butcher to mince it fresh, that way you’ll be sure to get lean beef and no trimmings
2 medium onions – 1 minced one cut in half
2 cloves of maltese garlic
1 tablespoon sweet paprika
1.5 tablespoons smoked paprika – difficult to find but worth the hunt. (I finally found mine from K’mart halal supermarket in Gzira)
good pinch of oregano – i use the scotts organic
2 fresh red chilies – i use seeds too. For a less spicy version split the chilies and remove the seeds. (Make sure to wash your hands after handling chilies!!)
400ml beef stock
1 tin of kidney beans
Start off by peeling the onion and garlic.
Mince one of the onions and reserve the other.
In a heavy bottom pan, start frying off the minced onion, chilies, garlic and beef. Put a secure lid on pot and let them sweat. Lower heat. Once the meat has browned – add paprika and turn the heat up again. Fry for a few minutes.
Once you’ve got all that done, add the kidney beans – I use tinned for this one – you can use dried (as per packets instructions you’ll need to soak and boil).
Add the beef stock, season and allow to simmer until for approximately 45mins.
In the meantime. I mentioned the other onion remember? well I like to roast it in the oven – skin on, cut in half sprinkled with oregano. When the chilli is ready, I usually chop up the sweet caramelised onion and add it to the chilli. Adds that finishing touch.. If you like super spicy chilli con carne like I do – you can roast a couple of those fresh chillies (whole) in with the onion and place it on the plate when served!
I like to serve this with tortilla chips, homemade guacamole and soured cream or greek yoghurt.
Enjoy 🙂 x