Thursday, 19 January 2012
Chilli Con Carne
The ingredients we used were
1 Tablespoon oil
2 onions, chopped
1 Tablespoon tomato puree
2 tins chopped tomatoes
450g pork mince
1 green pepper, deseeded and cut into large dice
dash of tabasco
slop of red wine
tin red kidney beans (drained and rinsed)
To serve -
Taco trays (we use Discovery ones)
Grated cheese (cheddar for us)
Guacamole and Sour cream dip - from a prepacked Tex Mex trio.
First of all, the oil was heated in our wok over a medium heat. The chopped onion was added and left to soften for a few minutes. Then the tomato puree was added, mixed through and the heat was reduced for about five minutes to allow the paste to cook through. At this point, the slow cooker was switched on to the high setting.
Then the green pepper was added to the wok and left to cook for a minute. Next the mince was added and browned, the tinned tomatoes, wine and tabasco was stirred through.
Once the chilli was mixed, it was transferred to the slow cooker and the setting was reduced to low. It was then left for about 5 hours.
When we were almost ready to eat our meal, the red kidney beans (which had been drained and rinsed) were added to the slow cooker mix and stirred through.
The taco trays were warmed under a low grill and the dips were placed on the table.
Finally, it was a case of 'self assembly' and eating without cutlery (always the mode of choice for Sous Chef J).
This made enough for 4 generous or 6 smaller portions. Half of the chilli was cooled, transferred to a pyrex dish and put in the fridge for a midweek meal. It could easily be frozen but make sure it's reheated thoroughly after defrosting and, more importantly, MARK UP what you put in the freezer! (It's my New Year's Resolution to only put things in the freezer that have been labelled... so far I am sticking to it)