What do YOU expect when you hear „Chilli con carne?“
Meat Mush? Sludgy Soup? Continental kitchen MATSCH? Over-spiced Mud?
A mild variant of bland Bolognese.
A Taste of sweaty feet?
And you can stop looking, for even
my mother in law- an excellent if critical cook and of American nationality asked for the recipe! And that is amazing!
Cilli con Carne as Quetzalcoatl would have approved off!
1 3/4 Cups finely cut onion
and here is the most elegant, yet easiest way to chop an onion:
Take the onion and cut it in half. Take the skin off.
Slice the half’s in like a comb, leaving a little bit left, then slice the other way, like a chequered flag… äh board.
4 tablespoons vegetable oil
1 pound lean beef, minced
1/2 pound pork, minced
2 teaspoons finely chopped garlic
1/4 cup chilli pepper powder
2 tablespoons oregano
1 tablespoon cumin seeds
1/2 pound fresh tomatoes
salt and pepper
1 whole clove
1 tablespoon red wine vinegar
1/2 tablespoon sugar
2 tablespoons grated chocolate
1 small chopped onion
Gently fry the onions in the oil in a deep pan. Add the meat, stirring to break it up. Add garlic, chilli powder, oregano, cumin, and tomatoes. Bring to the boil, stirring occasionally. Simmer uncovered for 1 1/2 hours. skim off fat before seasoning with salt, pepper and clove. Stir in vinegar and sugar and cook for another 15 minutes. Add chocolate and bring back to the boil.
Serve hot with chopped onion, creme fraiche, cooked kidney beans and coriander.
Or even sliced avocado…
By the way, this is my new apron, which a nice person gave me as a present: I love it!