Chili con carne numero uno
Original recipe & quantities
My version is here.
6 to 8
- ¼ cup of olive oil
- 2 large onions peeled and roughly chopped (4 cups)
- 675 g (1.5 lb) minced beef (ground beef)
- 675 g (1.5 lb) minced pork (ground pork)
- 2 teaspoons sea salt
- 1/3 cup mild chili powder - see Chef's notes
- 3 tablespoons fresh cumin seeds, toasted and ground to a powder in a coffee grinder
- 3 tablespoons dried Mexican oregano
- 3 tablespoons unsweetened cocoa powder (Green & Black's or similar quality product)
- 2 tablespoons ground cinnamon powder
- 1.5 teaspoons cayenne pepper (hot chili powder) - see Chef's notes
- 4 cups tomato juice
- 3 cups beef stock
- 8 garlic cloves, peeled and crushed
- 1 to 3 tablespoon coarse yellow cornmeal for thickening
- 2 cans red kidney beans
- In a wok or large frying pan, heat the oil and gently cook the onions for 20 minutes until soft - don't brown them.
- Meantime, in a separate pan, add a small amount of the oil from the onions, just to prevent the meat from sticking and add the pork, beef and salt. Cook for 20 minutes also.
- Add the onions to the casserole and mix with the meat.
- Stir in the chili powder, cumin, oregano, cocoa powder and cayenne pepper. Cook for 5 minutes, stirring often.
- Add the beef stock and tomato juice, bring to the boil, reduce the heat, cover and simmer for 1 hour.
- Taste and adjust for seasoning and then simmer for a further 30 minutes.
- Add the garlic and thicken with cornmeal if required. Add the beans and simmer for 5 minutes then serve.
Regarding the quantities of chilli powder stated in this recipe, 1/3 cup of mild chilli powder is around 6 tablespoons - I don't have any chilli powder mild enough to use in those quantities! Schwartz sell a 'mild chilli powder', recommended use 2 teaspoons for 4 servings, 6 tablespoons of that will probably be too hot. I think I will try 5 tablespoons of strong paprika powder and then add hot chilli powder to taste.