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Chili con Carne
We love spicy food, do you? This recipe evolved over the years. Sometimes we added corn, other times not. Sometimes we eat it with rice, other times with tortilla or even as a soup (we add more water or stock). Over the last year this was the final recipe that somehow stuck with us. It's intense in flavor, spicy and the combination of creme fraiche or sour cream brings the perfect balance of all the tastes. Give it a try, you won't regret it.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    6
  • preparation:
    30
    minutes
  • cooking:
    90
    minutes

METHOD

  • Spice mix

    First prepare the spice mix. Blend all herbs and spices in a spice (or coffee) grinder. Set aside until needed.

  • Onion, garlic, carrots

    Dice the onions and grate the garlic and carrots, using the smallest holes in a grater. Set a pressure cooker over medium high heat. Add 3 tablespoons of olive oil. Add the onions, grated garlic and grated carrots. Lower the heat to medium low and fry for about 10 minutes, until soft and golden. After five minutes add one teaspoon of blended spice mix. After 10 minutes, add 1dc of hot boiling water to your veggies. Remove from the heat and scrap the bottom out into a bowl.

    Tip
    Scrape it all out, because otherwise you lose the most important part of the flavour.
  • Minced beef

    Clean the bottom of the pressure cooker with a paper kitchen towel, return the cooker to high heat, add 1 tablespoon of olive oil. Add half of the minced beef. Fry for 7 minutes. Add half of the red wine. Remove from the heat and scrap it out into a bowl with your carrots, garlic and onions. Return to the heat and repeat the process with the remaining minced beef and red wine.

    Tip
    Scrape it all out, because otherwise you lose the most important part of the flavor.
  • Cook

    Return the pressure cooker to medium low heat. Add the tomato paste and fry for 1 minute. Add brandy, stir well. Add the fried vegetables and minced beef. Stir well, add one teaspoon of your spice mix and cook for 2 minutes. Add the tomato passata and 600 ml beef stock or water. Place the lid on top of the cooker and cook for one hour at full pressure.

    Tip
    If you do not own a pressure cooker, you can easily cook in a pot, but instead of one hour, you have to cook for 3 hours on low heat, stirring occasionally.
  • Cook

    After an hour, release all the pressure out of the pressure cooker, open the lid. Add the corn, beans, dark chocolate and a teaspoon of spice mix, stir well. Adjust the liquid. If you like a bit thicker Chili con carne, let it be, if not, add some hot water. Season to taste with salt and pepper

  • serve

    Serve your Chili con carne with tortillas or rice. Add a teaspoon of creme fraiche or sour cream to your plate. For an extra spiciness add a bit of Tabasco sauce. You can also serve with grilled corn, grilled bell peppers and sprinkle with fresh coriander leaves.

Homemade chili con carne served with rice and sour cream

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