My Cramped Kitchen; Chilli Con Carne
Because the last bunch of cooking videos went down so well, I'm back with more kitchen based chaos and my trusty slow cooker making chilli con carne.
A fairly easy, and hearty dish that is perfect for a cold evening in with a Corona (the beer, not the virus) and some nachos. And to accompany my recipe for this tortilla topper and burrito burster, there's the video. So let's get down to it!
- 500g Beef Mince
- 250g Beef Strips
- One Large Carrot
- 6 Mushrooms, any variety
- One Large Pepper
- Two Cloves of Garlic
- Two Spring Onions
- Two or Three Chilli Peppers, base this on your own taste
- One tin of chopped tomatoes
- One tin of baked beans, the bigger tin
- Beef stock cube or Bovril
- One tin of sweetcorn
- Tomato Puree
- One Brown Onion
- Seasoning - chilli flakes, paprika, BBQ seasoning, cajun seasoning, cayenne pepper, salt and pepper
- Kidney Beans
- If you're doing this in a slow cooker, preheat it. If you're doing this in a normal pan (boring) preheat that with a splash of oil in the bottom.
- Chop all the veg, this doesn't have to be finely done. For that rustic feel chunky and rough hewn will do.
- Put the chopped onions, spring and brown into the pan and start to fry them off with the garlic, pepper and mushrooms. You can start to season now with a twist of paprika, salt and freshly ground black pepper.
- Once this has started to cook add in the beef and a splash more oil, raising the heat to sear the beef. If you haven't already, add in the freshly chopped chillis so their flavour is engrained with the beef.
- Once the beef is browned off, season with paprika, BBQ seasoning, cajun seasoning, cayenne pepper and a twist more of ground pepper, all to taste. For me I tend to focus on the pepper seasonings and use the BBQ and cajun to add a sweeter smokier punch to the palate.
- Now add in the chopped tinned tomatoes and the baked beans along with the carrot and sweetcorn. Stir well to mix the sauce and the beef and veggies and adjust heat to simmer. Now is a good time to add the beef stock.
- Once simmering, add in the kidney beans. Be sure to rinse these thoroughly and ensure they are given plenty of time to cook in the sauce. Add these and cover.
- Stir occasionally over the next 45 minutes or so.
- Once the beef is cooked through and the sauce thickened the dish is pretty much ready.
- I did rice. You could do whatever you want. Once the chilli is cooked and simmering nicely you've got plenty of time to make as ornate or as simple a side as you like. If you've got a slow cooker once 6 hours of elapsed you're good to start prepping the sides.
- Cheese. If in a bowl or on a plate, grate some cheese onto that pile o' chilli. A mild cheddar is a nice mellow rival to the spice of the chilli, or if you really hate your toilet, pepper jack cheese can really add a fruity burst to the dish. The recipe is in your hands now!
Veggie? Swap out the beef for Quorn, or just take it out entirely. If you want to you can add more bean varieties.