Once again, as you may guess….. this is not really one of my recipes… but one of my sister Sophie’s recipe.
She used to live in Connecticut, in a city called Pomfret.
When we came over, she took us to a very nice Cafe called The Vanilla Bean that reminded me of some of the rustic pubs you can find when you get out of London for a walk or a week-end.
Among all the great dishes they serve, one of them deserve a special attention and as you have guessed already, it is the Chili con Carne!
My sister has been doing it OVER and OVER and the whole family seems to enjoy it OVER and OVER.
Maybe it’s time to forget about Lasagna or Hachis Parmentier as a favorite family dish and try that one!
Just to be clear….. this is not a “fast and easy recipe”….. it takes quite a long time to cook!
It’s rather one of those recipes that you prepare on a week-end when family and friends have decided to come over. There is always a time when they all gather in the kitchen to chat and enjoy a tasty glass of wine or a fresh beer while you are cooking. Just watch your chorizo and tortilla chips, they may disappear along with the beer & wine!
Ingredients for the Chili con Carne – serves 10-12 –
- 900g (2 lbs) of minced beef (20%)
- 1 tsp chili powder
- 1/4 tsp cumin
- 1 tsp black pepper
- 1/4 tsp cayenne (adjust for spice)
- 2 Drops Tabasco (optional)
- 1 long Chorizo sausage peeled and diced
- 1 tbsp diced jalapeno (adjust for spice)
- 3 garlic cloves chopped
- 3 tbsp beef fat (from the beef)
- 3/4 tbsp chili powder
- 3/4 tbsp cumin
- 1 medium onion – diced
- 2 celery stalks- diced
- 1/2 red pepper – diced
- 1/2 green pepper – diced
- 1 can tomato sauce (16 oz/400 g)
- 1 can tomato puree (28 oz/800 g)
- 1 can diced tomatoes (28 oz/800 g)
- 1 can kidney beans drained (16 oz/400 g)
Method for the Chili con Carne
In a large and deep pan (such as a pressure cooker) gently cook the ground beef with the chili, cumin, pepper, cayenne
and Tabasco. Once it is cooked, drain it over a bowl and reserve 3 Tbls of spicy beef fat for later use.
Set the cooked beef aside for later use.
Using the same pan in order to built the taste, gently fry the chorizo for 4-5 minutes.
Add the onions, celery, pepper, jalapeno, garlic, chili, cumin and beef fat.
Cook until the vegetables are tender (10-15 minutes).
Add all the tomato products and cook on medium heat for 15 -20 minutes stirring occasionally.
At last, stir in the cooked beef and the kidney beans.
Simmer for 2 hours.
Serve in a crock with corn chips, grated cheddar cheese and a sour cream.
Typically, Chili is also one of those dish even better the day after. Do not hesitate to go for generous quantity when you prepare it. It also freezes very well. Just take it out of the freezer 24 hours before and bring it back to heat in a pan or even in the microwave…..