Chili Con Carne

Warm and comforting mexican chili, popular on the whole American continent. Can be made with minced or well chopped meat and all types of beans, of which the most popular are red beans. For a more exotic taste add ground cocoa beans or dark chocolate just before serving.

  • Preparation time10 minutes
  • Cooking time95 minutes
  • Portions4

Spice Kit Ingredients

cumin, smoked red pepper (Pimenton), cassia cinnamon, oregano, thyme, chili pepper, bay leaf.

Ingredients
  • 400g minced/chopped meat (pork, beef, turkey)
  • 1 onion (100 g)
  • 5-6 garlic cloves
  • 400ml tomatoes (tinned)
  • 250ml wine or broth
  • 2 tbsp tomato puree
  • 2 fresh (or 4 roasted) red peppers
  • two 400g cans red beans
  • 6 tbsp oil
  • 1-2 chilies (optional)
  • salt
  • fresh coriander (for garnishing)
Preparation
  1. Finely chop 1 medium onion (100 g), 5-6 garlic cloves and 1-2 chilies (optional).
  2. Cut into bite size pieces 2 fresh or 4 roasted red peppers.
Cooking
  1. In a heavy bottom pan heat 6 tbsp oil over medium heat. Add contents of package # 1 and cook for 30-60 seconds.
  2. Add the chopped onion with a pinch of salt and cook over medium heat for about 10-15 minutes.
  3. Add the garlic and chilies (if using) and 1 minute after them the meat. Increase the heat and stir thoroughly until the meat changes color and breaks down (around 10 minutes).
  4. Stir in the contents of package # 2 and package Chili (optional).
  5. Add 250ml of wine or broth and allow to boil for 2-3 minutes.
  6. Add 2 tbsp tomato puree, mix well and 2-3 minutes later add 400ml tomatoes, red peppers, 2 cans of beans, salt and water. Allow it to boil, cover and simmer for at least 60 minutes.
  7. Allow it to boil, cover and simmer for at least 60 minutes.
  8. Finally garnish with fresh coriander (optional).
  9. Serve with basmati rice, guacamole, tortillas or nachos
  10. * The above cooking times are approximate and may vary according to the thickness and material of your pan, the heat source and the meat used.

Product has Vegan icon egan recipe

Chili con Veggie with sweet potatoes

Ingredients
  • 2 sweet potatoes
  • 2 cans of red/black beans (400g each)
  • 4 roasted red peppers
  • 400ml tomatoes (tinned)
  • 2 tbsp tomato puree
  • 1 onion (100 g)
  • 5-6 garlic cloves
  • olive oil
  • fresh coriander (for sprinkling)
  • 1-2 chilies (optional)
  • salt
Preparation
  1. Finely chop the mushrooms. Leave a few larger pieces for texture.
  2. Finely chop onion and chillies (if using).
  3. Coarsely chop the peppers.
Cooking
  1. Cook the mushrooms with 1 tsp. salt at high heat in a dry pan until their moisture evaporates completely.
  2. Pour 3 tbsp. oil in the pan and mix well with the mushrooms.
  3. Reduce the heat to medium.
  4. Take the mushrooms out of the pan and set aside.
  5. Pour 7 tbsp. oil in the pan and wait for it to heat up.
  6. Add the contents of package # 1 and cook for 30-60 seconds.
  7. Add the onion with some salt and sweat for about 10-15 minutes.
  8. Add the garlic and chillies (if using) and cook for 1 minute. Return mushrooms to the pan.
  9. Add the contents of package # 2 (and optionally Chili package).
  10. Add 2 tbsp. tomato puree, stir and 2-3 minutes later add 400 ml of tomatoes, the red peppers, 2 tins of cooked beans, the stock, some salt and water if necessary.
  11. Bring to a boil, cover and simmer for at least 40 minutes.
  12. Finally, sprinkle with fresh coriander (optional).
  13. Serve with basmati rice, guacamole, tortillas or nachos.
  • Download recipe (pdf)