Chille con Carne

I didn’t make this tonight, but I have tested this recipe often enough to know that it is the best. It is from The Organic Meat Cookbook by Frances Bissell. I’ve had this book for a while, and just about everything that I have made is delicious. This recipe can be made with beef mince, or with finely chopped venison. I don’t like minced venison, just doesn’t work well.

This can be served with rice or bread, with yoghurt as a side dish.

INGREDIENTS:

  • 680g minced beef or diced venison
  • 2 cans of red kidney beans, or 450g dried beans, scalded and then soaked overnight
  • 1 large onion, chopped
  • 2 tbsp olive oil
  • 1 tbsp paprika
  • 1/2 tsp cayenne pepper
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 1 can chopped tomatoes
  • 280ml stock
  • salt and pepper
  • chopped coriander or parsley

METHOD:

  • In a large casserole dish, fry the onion in the olive oil until it is golden.
  • Add the mince or finely diced meat, and cook until browned. Stir in the spices so the meat is well-coated.
  • Add the tomatoes, stock and beans, and enough water to ensure all the ingredients are covered.
  • Simmer very slowly in the oven for 3-4 hours.
  • Check the seasoning just before serving, and garnish with chopped herbs.

Leave a Reply

Your email address will not be published. Required fields are marked *