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Wednesday, 9 March 2016

Chilli con carne : Supper With Friends


Looking back I guess I was in my late teens / early twenties when I first discovered Chilli Con Carne, now-a-days even some of the grandchildren love it. Times through the decades have certainly changed as new foods - herbs, spices etc have been introduced, and you can read about the 60's, 70's, 80's and 90's by clicking on the green links.

But, back to my reminisces, I can remember Friday night supper gatherings with a large bowl of Chilli on the table, bowls of lovely salad and plenty of wine or beer available. Friends would gather to celebrate the end of the working week, and the atmosphere just couldn't be bettered.

Well now quite a few years on ... it is still nice to gather with friends and family and just chill out, catch up on news, be together, enjoy some great food in some great company.


I recently came across this Sainsbury's magazine Chilli recipe idea. It's by Chefs David Lesniak & David Muniz ... two New York chefs who moved to London to open 'Outsider Tart', an all-American boutique bakery & cafe, where they hold regular Chilli nights!

This dish may be made a day or two ahead to allow the flavours to develop, and as I said, goes down great at a supper party with friends. Why not serve it with a green salad, and perhaps some sliced spring onions and soured cream and chives.

Ingredients:
Serves 8 (amend recipe as needed)
3 tbsp olive oil
1.25 kg good-quality beef mince
2 large onions, chopped
1 red or green pepper, deseeded and chopped
2 tbsp Mexican spice blend
1 tbsp hot paprika
1 tsp ground cumin
1 tsp crushed dried chilli flakes (optional)
1 tsp coarsely ground black pepper
250 ml of your favourite beer
400 g tin chopped tomatoes
2 tbsp tomato purée
230 g tub fresh tomato salsa
410 g tin red kidney beans in water, drained and rinsed
soured cream and chives or sliced spring onions, to serve

Method:
1. Heat a little of the oil in a large pan. Brown the mince in batches, moving it to a bowl as you go; set aside. Heat the remaining oil in the pan, add the onions and pepper and cook, uncovered, until the onions are soft and translucent.
2. Add the spices, the black pepper and a teaspoon of salt and cook for another minute or two, stirring.
3. Return the mince to the pan and add the beer, 300ml water, the tomatoes, tomato purée and salsa; bring to a boil.
4. Reduce the heat and simmer, covered, for about 2 hours, stirring now and then. Add a little more beer or water if it looks dry. Add the kidney beans for the final 15 minutes. Check the seasoning. You can cook it in the oven, too – simply cover the chili and pop it in the oven at 180°C, fan 160°C, gas 4 and follow the cooking times above. To make this in a slow cooker, leave out the added water and cook on low for 8-10 hours.
5. May be served with a green salad, perhaps some sliced spring onions and soured cream and chives.

Get ahead:
Why not make this up to 3 days ahead – it freezes well too.

Kitchen secret:
You can make this in a slow cooker too - just leave out the added water and cook on low for 8-10 hours.

Nutritional Details:
Typical values per 100g: Energy 569kj/136kcal
Each serving provides:
4.0g carbohydrate 1.1g fibre 9.4g protein

Enjoy - with family, with friends - and it doesn't have to be a Friday night to enjoy this Chilli.

All the best Jan

28 comments:

baili said...

ah there was a time when i used to take fried green chilies regularly ,my meal was incomplete without it for years but now since my stomach got so sensitive i have to be careful about taking spicy food and now i have to avoid my fav green fried chilies

eileeninmd said...

Good morning, Chili is a favorite of mine, love it! Thanks for sharing your recipe. Enjoy your day!

Rose said...

I make chili every week or two during the winter--perfect comfort food on a cold night. I can't eat very spicy food anymore, though, so my chili would be pretty bland compared to this recipe:)
Thanks for your kind words on my post, Jan. I've been out of the blogging loop for a couple of months and trying to start in again; perhaps now that spring is almost here, it's going to be easier.

Jo said...

Chilli con carne is a great meal to make when friends are coming round. It's not difficult to make and everyone can just dig in when they fancy.

amanda peters said...

This is one meal I can make from scratch or cheat a little depending on time, (out of a tin)not to hot though..
Have a lovely week.
Amanda xx

handmade by amalia said...

My mother used to make this. I haven't had it in years.
Amalia
xo

a writing place said...

Chili... Comfort food... :-)

Tessa

NCmountainwoman said...

Similar to the way we do chili. But we use half ground pork and half beef.

Lowcarb team member said...

Baili
Many thanks for your comment, and after a recent visit to your blog - many congratulations to your son!

Yes, sometimes there are certain foods, herbs, spices that may cause us problems which we should always take heed of. Recipes can usually be adapted to suit.

Hope the rest of this week goes well for you - indeed have a good month of March!

All the best Jan

Lowcarb team member said...

Eileen
Chilli is such a good meal - it might not suit all, but glad to hear you like it!

Many thanks for your comment

All the best Jan

Lowcarb team member said...

Rose
Yes, Chilli is just perfect during the winter months isn't it. Recipes can always be adjusted to suit our individual needs and tastes, that is why cooking using our favourite ingredients can be so much fun!

Your start to 2016 has not been a good one ... but I'm sure as the year progresses things will get easier, and you have all your blogging friends that will visit and give you a big hug too!

Take Care my blogging friend.

My warmest thoughts to you, and all the family

All the best Jan

Lowcarb team member said...

Jo
Just love it when you said "Chilli con carne is a great meal to make when friends are coming round. It's not difficult to make and everyone can just dig in when they fancy."

Perfect ...

Hope you may enjoy one soon!

All the best Jan

Lowcarb team member said...

Amanda
Well I would prefer fresh, but sometimes tins can be most useful!
Whatever suits our demands, lets enjoy a Chilli together with family / friends.

Many thanks for your comment - hope the rest of your week goes well.

All the best Jan

Lowcarb team member said...

Amalia
"My mother used to make this. I haven't had it in years." ... and I bet it tasted great.
How about trying it soon!

All the best Jan

Lowcarb team member said...

Tessa (a writing place)
Yes, Chilli is great comfort food and these winter months are calling ..."Where's the Chilli?"

Coming soon - I hope !

All the best Jan

Lowcarb team member said...

'NC'
Many thanks for your comment. Recipes can always be adapted, which is good! I bet your Chilli is delicious.

All the best Jan

Snowbird said...

Oh I love Chilli Con Carne, I use veggie mince. This is a great dish to have with a gathering of people!!! It's fabulous during the winter too.xxx

Lowcarb team member said...

Snowbird
Yes, a Chilli and friends (or family) a winning combination!
Many thanks for your comment

All the best Jan

Draffin Bears said...

Hi Jan,

Chilli con carne is always a favourite of ours too - and yes, a lovely combination sharing a meal of a chilli with friends, especially on a cold night.
Hope your week is going well
hugs
Carolyn

Denise inVA said...

This does sound good. Another winner Jan, thank you :)

PerthDailyPhoto said...

I'm bookmarking this one.. merci beaucoup Jan!

Red Rose Alley said...

I loved hearing about you growing up and eating chili con carne, Jan. I really like chili, and especially with warm corn bread and butter. It's funny how some foods remind us of our childhood. :)

~Sheri

Lowcarb team member said...

Carolyn (Draffin Bears)
I think Chilli has grown in popularity over the years ... and why not!
My week has gone well so far, and very quickly too!

Many thanks for your comment

All the best Jan

Lowcarb team member said...

Denise
If you like Chilli - I'm sure you will like this recipe idea.
Thanks for your comment.

All the best Jan

Lowcarb team member said...

Sheri (Red Rose Alley)
I think so much plays a part in growing up, whether it be sounds, smells - like a favourite recipe it can and does remind us of fun shared.
A bowl of Chilli is just perfect for larger gatherings and I do like mine simply served with a green salad.

Enjoy the rest of your week

All the best Jan

Lowcarb team member said...

Grace (Perth Daily Photo)
Bookmarking is a good idea - hope you enjoy this dish soon!

All the best Jan

chris c said...

Thanks for the reminder, I hadn't done chilli for a while now. I use dried beans and they take an age to boil before adding them to the sauce. Maybe I'll cheat with tinned beans.

Lowcarb team member said...

Chris
... sometimes a little cheating is allowed! If chefs like David Lesniak and David Muniz do it, and I believe Mary Berry and Delia have been known to as well, why not us?
Hope you enjoy a Chilli soon.

Many thanks for all your comments on the blog and your continued support, it is appreciated

All the best Jan