A blog about chillies, growing and the use of them.
I will introduce you to different chilli varieties, their taste and ways to use and grow them at home and garden.
Showing you that gardening is fun, and chillies look good in your garden!
I will write some good recipes for hotstuff, hotfood, sauces and sambal.
A good Chili con Carne recipe can make the day, or add some sambal oelek and herbs to your dinner to spice up your life!
Spicy food can be very good, and does not have to over the hill.
Thursday, 3 May 2012
Recipe; Chili con Carne
Chili con Carne: boring?
No it is
not; you can tweak this recipe, to make it your own adventure in chilli land!
I told you
about learning to cook, well guess what?
I am still
learning too, and hope to keep learning!
Netherlands you have those herb mixes, and sachets with ready to go herbs.
rather nice, if you want to rush and still cook decent food.
you are eating food that somebody else has spiced.
Now one of
those mixes I still used up to 6 weeks ago, great taste.
only cost you 1.69 Euro, and Bob’s your uncle.
time ago, guess what, the brand was not in store anymore.
another, near miss I’d say, just about not spot on.
that, when shops take something out of their collection, don’t you?
As I said
in my personal blog, I want to see things positively, and address problems as a
If I can. .
. . .
So, I can
do this by myself, really I can. . . .
Uhm . . . I
will . .
So, I hit
the net and started searching.
I will find
the right way within weeks, as I make chili con carne once a week.
weeks that is, until I get the hang of it.
Most of it
I already knew, fresh garlic, fresh chillies or dried if I have to, onion,
mushrooms, bell peppers etc. etc.
beef, high quality, and please no hamburger meat as really good meat makes the
though, beans. I tried several and did not like them all.
If I use
the common bean, the brown one, well then have a huge problem with flatulence.
With what I
ate last time; if I used the methane for my car, I could have driven miles. . .
So, I found
that with kidney beans the problem is far less*, by a mile or 3.
That is why
I use Kidney beans.
herbs to use?
amazed me, as I use most of them in Chinese and Indian recipes, so nothing to
that, being Dutch and all, and it's amazingly simple!
Oregano (Mexican if possible), Black pepper and?
set me on the wrong foot, with these herbs it is almost there, but not spot on.
various, and kept searching and serving, but even the missus said it was just a
I found that just a pinch of cinnamon does the trick.
Once, I put
in about a little dash, and that is way too much, so a pinch it is!
So now you
want to make it all?
Here we go !
Ground beef 400-500 grams, the better the quality, the better the chilli!
4 tomatoes 300
Bell peppers yellow
3 cloves of
chilli if possible or powder if you have to.
of mushrooms, champignon or white table mushrooms
(Mexican if possible) a teaspoon or a bit more
pepper, fresh ground 10-20 twists of the wrist
A pinch of
2 spoons of
A small tin
of sweet corn
2 tins of
cubes, or 2 cups of real stock/bouillon.
Salt if stock/bouillon
your ground beef, put it in the pan on medium heat with a tablespoon of oil,
get it nice and loose, and let it get brown a bit.
starts coming out of the beef, put in chopped onion and the garlic.
onion starts to glaze, put in the chopped Bell pepper.
Now is the
time to put in the first chillies chopped, use about half you wanted to use,
you can add more later.
Or use the chilli powder, but do take in mind to get great chilli powder.
Not the run in the mill normal Cayenne powder if you can, Kernow chilli farm has superb 30 chilli powder !
Other companies on the net have great powders and flakes also.
minutes, add the mushrooms and powder down the bouillon/stock cubes and add
Or if you
have real stock/bouillon, add it slowly while stirring, and then put in a
teaspoon of salt as the cubes have salt in them and real stock too little.
stock has Bay leaf and other spices, you do not have to put in Bay leaf.
spices, do not go overboard with the cumin, as it might give some bitter.
the 4 tomatoes chopped and well, and give it all 10 minutes.
heat now, so it’ll go to a simmer.
mushroom and tomatoes will start losing moisture, and you will really see it
all get wetter.
but don’t put a lid to it, and add the tomato paste.
taste, taste !! It should be slightly too spicy and hot, as you still need to
add the rest to it.
Give it 5
It is time
to add the sweet corn and beans now, do that slowly or your meat will go into
shock and get tough on you.
If it all
is back to the simmer, start tasting again.
Now it is
time to add salt if it needs it, and chilli.
If you add
more chilli, do it finely chopped to keep the eaters from surprising hot
So now you’re
This is a base recipe only, for starting chilli lovers, so you might want to tweak
it a bit.
adding a teaspoon of Marmite when it is just not salty enough.
If it is
slightly over the hill with the chilli, serve some nice bread with it, to
dampen the taste buds