Chilli Con Carne Two Ways 🇺🇸

Chilli Con Carne, originally an American Tex-Mex dish, literally means 'chilli peppers with meat' in Spanish.  I was first introduced to it at boarding school in a small town called Pennington in New Jersey, where boys and girls dress up formally for dinner and boys stand around the table until grace is said before they are seated.  Those were the days.  This easy family recipe is made with beef mince, ordinary pantry staples and chilli powder - more if you like it spicy, less if you don't.  A tablespoon of cocoa powder adds depth of flavour to the dish.  There are two serving suggestions with trimmings that take the dish from ordinary to superb: Chilli Con Carne Rice Bowl and Chilli Con Carne Nachos.  Read on.  

Serves 4-6

INGREDIENTS

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 500g / 1lb 2oz beef mince
• 2 tablespoons tomato paste
• 1 teaspoon chilli powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon cocoa powder
• ½ teaspoon sea salt
• 400g / 14oz tinned chopped tomatoes
• 1 cup beef stock
• 400g / 14oz tinned red kidney beans, rinsed and drained

METHOD

1. Heat oil in a large frying pan over medium-high heat.  Add the onion and stir fry for 2-3 minutes, until soft.  Add the garlic and cook for another minute.
2. Increase the heat to high and add the beef mince.  Use a spatula to break up any lumps and cook, stirring, for 4-5 minutes, until well browned.
3. Reduce the heat to medium.  Stir in the tomato paste, chilli powder, paprika, cumin, oregano, cocoa powder and salt.
4. Add the tomatoes and beef stock.  Stir to combine and bring it to the boil, then simmer on low heat with the lid on for 10-15 minutes, or until the sauce has thickened.
5. Add the kidney beans and simmer, uncovered, for 5 minutes or until heated through.  Have a taste and adjust seasoning if required.
6. Replace the lid, turn off the heat and leave Chilli Con Carne to stand for 10 minutes before serving to allow the flavours to develop. 

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Chilli Con Carne Rice Bowl

INGREDIENTS

• Chilli Con Carne from recipe above
• 4 cups steamed rice, white or brown
• 1 large avocado, pitted, peeled and thinly sliced
• ½ red onion, thinly sliced into rings
• a few coriander sprigs
• 1 cup sour cream
• a handful of tortilla strips 

METHOD

Spoon a portion of Chilli Con Carne over each bowl of rice.  Arrange avocado slices, red onion, tortilla strips and sour cream on top.  Garnish with coriander.

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Chilli Con Carne Nachos

INGREDIENTS

• Chilli Con Carne from recipe above
• 230g / 8oz tortilla strips 
• 80g / 2¾oz grated cheddar cheese
• 2 avocados, pitted, peeled and sliced into cubes 
• 250g / 9 oz tomatoes, roughly chopped
• 2 spring onions, finely chopped
• ½ cup roughly chopped coriander
• sea salt and freshly ground pepper, to taste
• 1 cup sour cream
• 2 limes, cut into wedges

METHOD

1. Line 1 large or smaller baking pans for individual portions with baking paper.
2. Arrange tortilla strips in the prepared pan(s).  Spoon the Chilli Con Carne over the tortilla strips.  Sprinkle with cheese.  Bake in a preheated 200°C/400°F oven for 10 minutes or until the cheese melts.
3. Meanwhile, combine avocado, tomatoes, spring onion, and coriander in a bowl.  Season with salt and pepper to taste.  Sprinkle over some lime juice. 
4. Top nachos with the avocado mixture.  Serve immediately with sour cream and lime wedges.