Chili con carne — Family Feast

Aug 5

Aug 5 Chili con carne

O, chilli con carne! Our family has really come to love Mexican food, even all the kids enjoy it (when not too spicy). This chilli recipe has been modified and made better over the years and now it is here for you to use!
The distinct taste this chilli has couldn’t be possible without using coriander. And- if you want this chilli to be more like a soup- add more water and serve it in a bowl.
The serving is quite generous which is great because we always come for seconds and also is super delicious when served the next day.

600-700 g ground beef or veal
200-300 g tomato paste
400 g (1 can) canned peeled tomatoes
480 g net (2 cans) canned kidney beans, water drained
2 onions
3 garlic cloves
3 celery sticks
2 carrots
1 green paprika
A handful of coriander or parsley
1 chili or 1 tsp chili paste
1-2 tsp cumin
2-3 tsp paprika powder
1 tsp cinnamon
4 + tbsp olive oil for cooking
Salt, pepper, Balsamic vinegar, sugar to taste
500 ml hot water or vegetable broth, if you want it more of the consistency of a soup

For serving
2 limes
A handful of coriander or parsley
Sour cream
Corn chips or nacho chips
Canned jalapeno, if you want it spicier

1. Finely chop the onions, garlic cloves, carrots, celery sticks, paprika, chilli with the seeds, coriander or parsley. Leave these separately as they will be cooked at different times.
2. In a deep frying pan, pour the olive oil and cook the onions, celery, carrots and paprika for 7-10 min on medium heat. Then add the chilli, coriander, garlic.
3. Add all the spices- cumin, paprika powder, cinnamon and cook a little.
4. Now you can add the ground meat and cook while stirring constantly. Add more olive oil if necessary.
5. When meat is cooked, pour in the tomato paste along with the canned tomatoes (with the juice) and beans (rinsed). Mix well and lower the heat to minimum, put the lid on pan and leave to simmer for about 40 min. Add the hot water or vegetable broth if the mixture gets too dry or starts cooking too fast.
6. Taste the chilli con carne and start looking for your own taste- add salt, pepper, balsamico and sugar as necessary. When you find the perfect balance for your needs, take the pan off heat and let it rest for 15 min. This will allow all of the ingredients to come together better.
7. Serve with the chips, sour cream, slice of lime and sprinkle with fresh coriander or parsley.
Can also be served on a tortilla or rice.

Recipe: Ārija Avota
Photo: Oto Avots