Kooking with Kieran: Chunky Chilli con Carne

Kieran McIlwain · 01-08-2009, 11:11 PM

I've taken to the kitchen to create a chilli con carne base. This will produce about a kilo of food for just under $20. Where possible I've included photos along the way - blurry at times as they are. Without further adieu, I begin!

Ingredients:

500g Extra Lean Mince (I cook healthy and you should too!)
2x Brown Onion
1x Red Chilli (hot)
1x Can of 4-Bean Mix
1x Can of Chopped Tomatoes with Basil and Garlic
1x Taco Seasoning Mix
Mexican Chilli Powder
Optional - trendy Thai restaurant cookbook to set the scene and make everyone think you're a connoisseur.

Method:
Prepare chilli and onion - dicing both finely and set aside.

Add a small amount amount of extra virgin olive oil to a pan, heat on high until the oil shimmers like the air above the tarmac on a 34ºC Brisbane day.

Brown the onions in the pan, stirring regularly. Score the mince into rough cubes while still in the tray to make it easier to manage, and then add it to the pan.

Add the diced chilli to the onion and mince and mix well. After all, there's nothing worse than a chilli-hotspot in your meal - if you're entertaining guests you may quickly find a firm boot in a shin or other very personal area.

As the meat is browning, add the taco seasoning to 3/4 cup of hot water. Mix thoroughly and to the pan on a low heat. This allows the mince and onions to absorb the taco seasoning and the freshly chopped chilli.

After a few minutes add the tomatoes including all juice and mix through. Return to a medium heat. In the mean time we need to deal with the beans. Strain in a sink, washing thoroughly.

Add the beans to the mix, along with the Mexican chilli powder to taste. I recommend at least two tablespoons.

I prefer Johnny Cash style (♫ I'll sit down on a burnin' ring of fire... ♫) so I'm going five. Stir through ensuring an even distribution, please refer to the previously stated issue of chilli hotspots and kicks received therein.

<-- CHILLI!

Your mix is complete! From here you can simply simmer the pan on a medium heat to reduce the chilli to your own personal taste. I've gone medium-juicy, mmm.

You now have a chunky, spicy, chilli con carne base to be used in nachos, burritos, enchiladas, tacos, served on rice or simply neat with a bit of cheese - just like a good scotch...wait, what?

Tuna Hematoma · 01-08-2009, 11:39 PM

I just made this in the Sims!

Breed · 01-09-2009, 12:01 AM

ahaah that looks awesome!

I WANT MORE THREADS LIKE THIS

Shaun · 01-09-2009, 12:08 AM

How to fart all day, by Kieran

01-08-2009, 11:11 PM	#1
Kieran McIlwain Senior Member Join Date: Oct 2001 Posts: 1,557	Kooking with Kieran: Chunky Chilli con Carne I've taken to the kitchen to create a chilli con carne base. This will produce about a kilo of food for just under $20. Where possible I've included photos along the way - blurry at times as they are. Without further adieu, I begin! Ingredients: 500g Extra Lean Mince (I cook healthy and you should too!) 2x Brown Onion 1x Red Chilli (hot) 1x Can of 4-Bean Mix 1x Can of Chopped Tomatoes with Basil and Garlic 1x Taco Seasoning Mix Mexican Chilli Powder Optional - trendy Thai restaurant cookbook to set the scene and make everyone think you're a connoisseur. Method: Prepare chilli and onion - dicing both finely and set aside. Add a small amount amount of extra virgin olive oil to a pan, heat on high until the oil shimmers like the air above the tarmac on a 34ºC Brisbane day. Brown the onions in the pan, stirring regularly. Score the mince into rough cubes while still in the tray to make it easier to manage, and then add it to the pan. Add the diced chilli to the onion and mince and mix well. After all, there's nothing worse than a chilli-hotspot in your meal - if you're entertaining guests you may quickly find a firm boot in a shin or other very personal area. As the meat is browning, add the taco seasoning to 3/4 cup of hot water. Mix thoroughly and to the pan on a low heat. This allows the mince and onions to absorb the taco seasoning and the freshly chopped chilli. After a few minutes add the tomatoes including all juice and mix through. Return to a medium heat. In the mean time we need to deal with the beans. Strain in a sink, washing thoroughly. Add the beans to the mix, along with the Mexican chilli powder to taste. I recommend at least two tablespoons. I prefer Johnny Cash style (♫ I'll sit down on a burnin' ring of fire... ♫) so I'm going five. Stir through ensuring an even distribution, please refer to the previously stated issue of chilli hotspots and kicks received therein. <-- CHILLI! Your mix is complete! From here you can simply simmer the pan on a medium heat to reduce the chilli to your own personal taste. I've gone medium-juicy, mmm. You now have a chunky, spicy, chilli con carne base to be used in nachos, burritos, enchiladas, tacos, served on rice or simply neat with a bit of cheese - just like a good scotch...wait, what?

01-09-2009, 12:01 AM	#3
Breed Senior Member Join Date: Sep 2004 Posts: 7,768	ahaah that looks awesome! I WANT MORE THREADS LIKE THIS
Breed Senior Member Join Date: Sep 2004 Posts: 7,768

01-09-2009, 12:08 AM	#4
Shaun Senior Member Join Date: Oct 2001 Posts: 17,881	How to fart all day, by Kieran
Shaun Senior Member Join Date: Oct 2001 Posts: 17,881

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01-08-2009, 11:39 PM	#2
Tuna Hematoma Senior Member Join Date: Oct 2001 Posts: 10,055	I just made this in the Sims!