Description

Chili con Carne Chilli Powder

Chili con carne or chilli con carne, meaning “chili with meat” and sometimes known simply as “chili” or “chilli”, is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. Geographic and personal tastes involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word “chili” applies only to the basic dish, without beans and tomatoes. Chili con carne/chilli con carne is a frequent dish for cook-offs and the powder can be used as an ingredient in other dishes.
Our Chili con Carne Powder is a blend of authentic spices to enhance chilli con carne or stir fried meat and vegetables, enchiladas, and many other Mexican and Southwestern dishes. Conversely, if more Chili Powder is used to increase the heat then the intensity of the other ingredients will also increase. This is not an overly hot blend, I find it just hits the spot, if more heat is required try adding some of our hot chilli powders. Chilli con carne powder comes in pouches of 60g or spice jars of 60g.
Everyone has their own version, but after making chili for over 20 years I think this version is near enough perfect!
The Best Chilli con Carne in the World (Definitely, not probably!)

Serves 8
2 tablespoon vegetable oil
1kg minced beef or Diced Beef
1 large onion diced into kidney bean size bits
Start with 2 tablespoons of Chili con Carne Chilli Powder
2 cloves of chopped garlic
2 x 400g tin chopped tomatoes
400g tin red kidney beans drained and rinsed + 400g tin pinto Beans optional
500 ml water
Beef Stock cube and a tablespoon of tomato puree optional
Method
Add Vegetable Oil to a frying pan on a medium heat.
Add minced beef to pan and brown in batches and remove with slotted spoon to a flameproof casserole. Drain any excess liquid.
Add the onion to the remaining juices and cook gently with lid on until softened.
Add garlic to the pan for a few seconds.
Add onion and garlic to the beef in the casserole pan.
Add 2 Tablespoons of Chilli con Carne Spice Blend and stir around to evenly coat the meat and onions with the spices and put the casserole on a medium heat for 1-2 minutes to release the oils from the spices, stirring continuously. Add the tomatoes, beans and stock (using a stock cube and 500ml boiling water). Bring to the boil, stirring.

Cover and simmer gently for 2 to 3 hours or place in oven on 170C (150C for fan oven), stirring occasionally, adjust seasoning. Can be cooked day ahead as flavours improve even more or make in large batches, as we do, and freeze it in portions.

I serve the chilli with rice and pitta bread or wraps, nacho chips. But is also fabulous for lunch the day after, simply with a slice of toast.

OPTIONAL Garnish:
Lime
Sour cream
Guacamole
Humous
Jalapeno pepper, diced and seeded or pickled
Cheddar cheese and sliced green onion on top
Spice Blend Ingredients: Ancho Chilli, Chipotle Chilli, Guajillo Chilli, Smoked Paprika, Mexican Oregano and Cumin

Chilli con Carne Recipe