Chili con Carne with Chorizo

Pure pleasure for Mexican food lovers, the Chili con Carne is in reality the most famous american Tex-Mex dish, now famous all over the world.

It’s a kind of stew mixing mince beef, onions, red pepper and tomato sauce, and other ingredients are welcome if you want to give a personal touch. This one is laden with meat as there is also chorizo and bacon, plus a little bit of red wine to enhance the flavour.

I like it because:

• It is very easy to do and convenient, it’s a perfect dish for a dinner with friends.
• If you use spicy chorizo, there is no need to add more chilli, except if you really want to burn your mouth 🙂

Tricks:

• Cook the chorizo  separately in the pan in order to degrease it. Same advice for the red pepper, this way you conserve the taste.
• You can  serve it in a plate with rice, or with Mexican tortillas for more fun as well!

INGREDIENTS FOR 4 PEOPLE:

• 7,1 oz (200g) bacon
• 1 big onion
• 2 red peppers
• 14 oz (400g) mince beef
• 3 or 4 garlic cloves
• 4,6 oz (130g) chorizo which is about half one
• 14 oz (400g) red beans from a can
• 2 tsp of concentrated tomatoes
• 3/4 US cup (200 ml) water
• 3/4 US cup (200 ml) red wine
• 1 tbsp paprika
• 2 tbsp cumin
• 2 dry cayenne peppers if you like it very spicy
• 1 bunch of fresh coriander

 CHILI CON CARNE RECIPE:

• Put your pot on the hob over a medium heat with the bacon, chop the onion and add it to the pan for 5 minutes. In the meantime, chop the chorizo and  red peppers.
• Cook the rest of the ingredients separately:  put the bacon and onion aside in a bowl, and  cook the red peppers until it is tender, then  the mince meat with the garlic together, over hight heat. Finally fry the chorizo in the pot for 5 minutes.
• In the meantime wash out the red beans with water.

• Put all the ingredients again in the pot, plus the red beans, the tomato concentrate, the water, the red wine, the paprika, cumin, half of the coriander and cayenne pepper if you want to.
• Simmer for 45 to 60 minutes, while making sure time to time that there is enough sauce. The sauce must be a bit heavy.
• Sprinkle the rest of the coriander before you serve it.

You can eat straight after with rice in a plate or with tortillas.

Bon appétit!