In her recipe book, Simple Suppers, Sarah suggests to make a double batch of this recipe for chilli con carne. I did just that and we had a great meal with friends using half of what I made. The rest was divided into two containers which I froze, making for simple meals during the week when we did not feel like cooking.
Skip ahead to the recipe for Chilli Con Carne
Taking responsibility
The second time I flew overseas I went through a rigorous security protocol, even being asked if I had a firearm in my case. This was prior to 911 and I was a teenager. Since September 2001 the questions at check-in are even longer. One of them being “do you have any valuables packed in your suitcase”. I never check anything in that I will need on the other side, including medication. Once, I packed my laptop peripherals in the case that went into the hold. And that led to it being opened while I was in transit. I take full responsibility for that, and now pack my electronic stuff in my hand luggage. I am always amazed when people blame the airline, or airports when stuff gets taken out of their check-in bags. Surely by now, people know better than that?
Following the ‘rules’
When we were younger, my mom often made chilli con carne. There were several reasons I did not eat it, one being that I did not like spicy food. I was always under the impression that this dish was really spicy, with chilli being an obvious ingredient. So, I was surprised when I made Sarah Graham’s version that the dish was not spicy at all. In fact, I could have had it hotter. I try and follow a recipe to the tee when I am testing it. But sometimes I have to let my instincts take over. If I were to make this again, I would ramp up the heat. You will see that I used chickpeas in my recipe. I know this is not authentic, but I wanted a contrast to the beans as I had doubled the recipe up to make enough for a few meals.
Take a look at this inspiring recipe for ♥ Chilli Con Carne ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Chilli Con Carne
Ingredients
- 30 mls olive oil, divided
- 1 kg beef mince
- 2 red onions, peeled, cut in half and diced
- 3 cloves garlic, peeled and crushed
- 60 mls tomato paste
- 5 mls ground cumin
- 5 mls sweet paprika
- 5 mls coconut sugar
- 2.5 mls dried chilli flakes *
- 2.5 mls ground coriander
- 2.5 mls dried mixed herbs
- 800 g tinned diced tomatoes
- 50 g concentrated beef stock
- salt and freshly ground black pepper to season
- 400 g tinned chickpeas (undrained weight), drained
- 400 g tinned red kidney beans (undrained weight), drained
Method
- Heat 15mls oil in a large frying pan over a high temperature
- Add the mince in batches, brown then transfer to a bowl and set aside
- Add the rest of the oil, lower the temperature and when warm, add the onions
- Cook until soft then add the garlic and cook until fragrant
- Add the tomato paste, cumin, paprika, sugar, chilli, coriander and herbs, stir to combine and cook until fragrant
- Add the tomatoes, stock and mince, season generously, stir to combine and leave to simmer for 15 minutes
- Add the chickpeas and beans, heat through and adjust the seasoning before serving
Notes
See the links below for blog posts I published on August 6:
- 2024: Gateau Invisible
- 2023: Things I Wish I Told My Mother
- 2021: Chocolate Fudge Truffles
- 2018: Green Scones
- 2015: August 2015 Showcasing In My Kitchen
- 2013: Sourdough Scones
- 2012: Grape And Blueberry Flaugnarde
- 2011: Smokey Chicken
- 2010: Nero Risotto With Peas And Prawns
I have not made chilli con carne for ages but wish I could taste yours at the moment. Adding the chickpeas to the kidney beans does add both interest and health components and the finished dish looks very inviting – wish I was cooking at the moment but, 🙂 , friends are! As long as a dish is well balanced I do love a fair amount of heat, so I would probably ramp that up somewhat . . .
I also feel it could have been ramped up more!
we eat a lot of chickpeas so i like to add it to many dishes!!
sherry https://sherryspickings.blogspot.com/
I love adding them to a lot of meals as well 🙂
Who care if it is authentic…seriously, as long as you like it, why not?
Love chilli con carne! Actually just had some made with beef ribs instead of ground meat. I ate all the meat, but all the beans went to the bin.
I like the sound of using beed ribs!
This made me laugh! I had the same realization after discovering chili. It has nothing to do with chile peppers, unless you want chile peppers in your chili. The seasoning “chili powder” gets confusing as well. I can imagine when you live where our chile (peppers) is spelled chili or chilli! But chili comes from Texas. Your recipe sounds good!
It can be very confusing indeed!
Adding chickpeas is a terrific idea. It looks hearty and delicious.
Thank you so much!
The spice quantities are low in this recipe. I have my own chilli con carne recipe and the quantities for spices are double for the same mince quantity. I also don’t pack anything essential in checked luggage. TCs got lost when we went to France and arrived two days later 😱
I am with you on the spice levels being low!
Looks delicious and filling!
Thank you!
As a vegetarian, I would probably enjoy this dish without the meat. Its sounds nice and hearty and I love all the wonderful spices.
It is so easy to make a meat free version 🙂
This looks so comforting, Tandy! A good chilli con carne is always hard to beat.
Thank you so much!
Chili is basically one of the five major food groups out here. No matter how many recipes you have, you can always use another!
I have gathered that from all the TV I watch 😉
I love a good chili, there is so much flavor and comfort at best. I hope the weather is mild where you are and must be counting the days until you are on vacation. ~Nessa
Our winters are really not that bad, seldom dipping down into the single figures, even though we do get snow on our mountains 🙂