Chilli con carne is the national dish of Texas and is an old favourite in my house. I must however admit that I go through stages regarding my love for chillies; I will enjoy it tremendously for a couple of weeks and then I will be tired of it and not use it for some time.
At the moment I am totally in love with chillies and Mexican cuisine specifically. The origin of chilli con carne has been fiery contested amongst various American states and although it is the national dish of Texas, many people believe that the dish originated in Mexico.
Charles Ramsdell, a writer from San Antonio wrote once: “Chilli, as we know it in the U.S., cannot be found in Mexico today except in a few spots which cater to tourists. If chilli had come from Mexico, it would still be there. For Mexicans, especially those of Indian ancestry do not change their culinary customs from one generation, or even from one century, to another.” To read more visit chilli’s history.
I enjoyed reading Tobasco’s history on Chilli con carne, and in my opinion, this page gives the best indication of the origin of Chilli con carne. Click here to visit this page.
Another big argument about Chilli con carne is whether it should contain beans or not. My opinion is that the addition of beans stretches the dish and makes it more affordable. This is an enormous advantage; so therefore I add beans to the dish.
This recipe for Chilli con carne is my personal take on the recipe and I am definitely not claiming that this recipe is authentic. It is definitely a great tasting dish, spicy, and perfect for serving at this time of year, autumn and/or winter.
- 30ml olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 15ml chilli powder
- 10ml cumin powder
- 10ml coriander powder
- 5ml sugar
- 125g streaky bacon, chopped
- 800g beef mince
- 1 x 410g can of tomatoes
- 10ml lime juice
- 1 cinnamon stick
- salt and pepper
- 1 x 410g tin of baked beans in a chilli sauce
- fresh coriander
- Heat the oil in a large heavy-based saucepan over medium heat. Add the onion and garlic and cook for a couple of minutes until fragrant and softened.
- Add the chilli powder, cumin, coriander powder and sugar. Fry on low heat for 1 to 2 minutes.
- Add the bacon and beef mince and fry until the meat is browned.
- Add the tin of tomatoes, lime juice and cinnamon stick. Season the mixture with salt and pepper. Bring to the boil, reduce the heat and simmer slowly for 30 minutes.
- Add the tin of chilli baked beans and heat through.
- Serve on rice or with tacos or tortillas garnished with fresh coriander.