When I first started blogging, I shared most things I cooked, the good, the bad and the ugly. I have since changed what I blog about so I only share recipes that taste good. Cause I sort of figured you didn’t want to read about dodgy recipes. I hope that by cooking one of the recipes I have shared, you will be able to create a good meal for one.
But every now and again I come across a recipe that is just amazingly good. And this recipe for chili con carne is one of those recipes. The recipe does require a lengthy cooking process but it so worth it. The flavours that develop are fabulous and have such depth. I don’t think I will be able to eat chilli con carne made from a packet ever again. I have no idea how authentic a chili con carne it is and it is the first one I have made with chunks of steak rather than ground beef. So I am not making any claims around the authenticity but when the beef tastes this good and is so tender who cares. Plus I am so on board with the no beans in chili deal.
I made a batch of two serves and this is one of the few recipes where I wish I had made the full recipe and frozen more batches. I don’t normally like doing this as my freezer is small and I feel obligated to eat meals I have frozen over a fairly short timeframe. And then I get bored with what I am eating and start snacking on other food. But that would not have happened with this recipe.
To make two serves I used the following ingredients:
- 260g of topside, cubed into one inch pieces.
- ¼ onion, diced
- 1 tsp of minced garlic (equal to one clove)
- ½ tbs of olive oil
- ½ tbs of dried Ancho chile, ground (I couldn’t find ground ancho chile at the shops so I ground a piece equal to about ½ tbs with my mortar and pestle)
- ½ tbs of paprika
- 1 tsp of group cumin
- 1 tsp of ground black pepper
- ¼ tsp of oregano (I couldn’t find Mexican oregano so used the Italian version)
- 1 bay leaf
- ¼ tsp heaped of salt
- 1 cup of beef stock
I followed the recipe provided with a few amendments. My meat browned much quicker than the 10 minutes suggested in the original recipe. Mine was done in about 2-3 minutes. My oil was pretty hot. My onion also started to brown quicker than the 5 minutes – about 3 minutes. I cooked the meat for about 1 hour and 45 minutes. The main thing is to make sure there is some sauce left at the end – using smaller amounts means things may evaporate a bit quicker than the recipe suggests. Because of this I didn’t do the corn flour bit at the end of the original recipe.
I just shredded my meat with 2 forks. I tried the potato masher but the meat wasn’t quite that fall apart.
Preparation time was about 5-10 minutes. I had diced meat in the freezer, saving some time. Cook time was 2 hours. Each serve has about 330 calories.
The first time I had this chili I had it with some sour cream and shredded cheese. Just delicious but perhaps not the most healthy option. The second time around I made these chili con carne tacos – the meal you see in the photos and at least it incorporated some vegetables. I have written this up as a recipe but calling it a recipe is probably a bit of a stretch. It is mainly a bit of microwaving, reheating and a bit of assembly work.
- 1 serve of chili con carne (see recipe and link above)
- 2 el paso stand and stuff taco shells
- 1/3 cup of frozen corn
- 1 tbs of shredded cheese (Mexican blend if you can get it)
- 1 tbs of light sour cream
- Preheat your grill (broiler if in the US) to a medium heat.
- Heat the frozen corn in the microwave as per the packet instructions (usually 1-2 minutes)
- Heat the taco shells in the microwave as per the packet instructions (mine took 20 seconds)
- If using beef cooked on an earlier occasion then reheat the beef either in the microwave or on the stove. I prefer to use the stove so the meat doesn't dry out as much.
- Put the taco shells on a baking tray
- Split the beef between the two taco shells.
- Then split the corn in two and pop on top of the beef.
- Sprinkle the cheese on top of the two tacos.
- Put the baking tray under the grill and cook until the cheese is melted - should only take a few minutes.
- Take out and top the two tacos with the sour cream.