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RECIPE: Chili - Con Carne and Con Queso

 Chili for any Occasion!

Con Carne & Chili Con Queso


 



Chili* is a great big bowl of warmth and loveliness that can just tick every box, you can make it Veggie or Vegan, hide in lots of veg for picky eaters, and it makes a sharing snack or main meal with anything: Rice/Tacos/Nachos/Baked Spuds, even chips if you’re feeling filthy. This is the recipie for a great beef chilli ‘con carne’ (with meat), a great go-to to always have in your back pocket!


…but b b b bonus round! At the bottom I’ve included the way I make Chili con Queso (with cheese) - a spicy, rich cheesy dip that is amazing as a table sharer with chips and salsas!


To make this chili veggie, swap out the beef/beef stock with soy mince and vegetable stock, and/or more mixed beans.


* "Chilli", "Chile", whatever your 'chill'

Chili Con Carne

(For 3 to 4 people - served with rice)


Ingredients:

2 tbsp olive oil

3-4 cloves of garlic, minced (or equivalent lazy garlic puree)

1x onion diced 

1x red pepper diced

2 red chilies, sliced into rings or diced or dried chipotle chili flakes (2-3 tsp)

150g white/chestnut mushrooms, peeled and diced

500g - beef mince (5-15% fat is ideal) or 300g

2x 400g (can of) chopped/crushed tomato

400g (can of) mixed beans (some come in spring water - drain that, some come in tomato sauce, stick that in)

350ml beef stock

2x tbsp tomato puree

1x tsp ground cumin

1x tsp oregano

1x tsp smokey or hot paprika

1x tsp ground coriander

½ tsp ground cinnamon (you can drop this if you have allergies)

3 good dashes of “wusta-sher-sher-sher-shi-yar” (Worcestershire sauce)

25g high coco dark chocolate, grated v fine

large bunch of fresh coriander, roughly chopped (for garnish, also great stirred through rice in a rice cooker!)


Equipment:

  • Large enameled-iron Dutch Oven/Crock pot

  • flexible rubber/plastic spatula

  • Measuring jug (for stock)

  • large serving spoon

  • Microplane grater

  • Chef’s knife and chopping board

Method:



  • Dice up your onion, peppers, and slice your chilies (keep the seeds if you’re feeling spicy)

  • Heat the oil in the bottom of a lidded iron pan or Dutch Over/Crock Pot

  • fry the veg and garlic, along with the herbs/spices/chili until the onion begins to soften (hob about 7/10)

  • Increase the heat (8/10) and add the mushrooms and mince, cook while breaking up the mince and stirring until browned.

  • Pour in the stock to de-glaze the pan, and bubble for a few minutes.

  • Stir in the tomatoes, tomato puree, mixed beans and Worcestershire. Season (to taste) with salt and pepper. 

  • Bring to a simmer, pop the lid on, and let it bubble away for about 30 mins, check it and give it a stir, if it needs to thicken; simmer for 10-20 minutes with the lid off, or until thick. At this stage, stir the grated chocolate in for a rich Mole!

Serve atop a bed of long grain rice, a freshly baked spud, or in a bowl to fill tacos or dip nachos!


Bonus round!

Chili Con Queso


Ingredients:

2 tbsp butter/dairy free spread (melted)

2 tbsp plain flour

150-200g grated cheese blend (Mature Cheddar, Mozzarella, Red Leicester, Double Gloucester or Monterey Jack) 

packets of pre-grated mix cheese work even better, as they have anti-caking agents in them that keeps things melty and smooth

250ml milk/dairy free unsweetened alternative

2 cloves of garlic, minced (or equivalent lazy garlic puree)

1 tsp onion powder

1x tsp ground cumin

1x tsp ground coriander

1x tsp smokey or hot Paprika

  • Chili powder (which is a combo of the above anyway, but this is a great way to fine-tune flavour)

Handful (~8) fresh baby plum tomatoes diced

2 green chilies, sliced into rings (de-seeded)

large bunch of fresh coriander, roughly chopped 

Equipment:

  • Large non-stick saucepan

  • plastic/rubber baboon whisk 

  • Cheese grater

  • Chef’s knife and chopping board

  • Measuring jug

Method:

  • Melt the butter in the saucepan along with the garlic, once melted, sprinkle in the flour, and mix very well with the whisk to make sure there’s no lumps!*

  • Add the milk and continue to whisk until smooth, turn the heat down (5/10) and simmer gently to thicken.

  • Stir in the spices combined with the whisk.

  • Once smooth and combined, add the chopped chillies & tomatoes.

  • Gradually add the cheese, sprinkling in a handful at a time till it’s all melted in, rich and thick. The sauce will thin a little as the veg releases acids, but if it’s still too thick, thin it with a little more milk, a dribble at a time.

Serve in a bowl, topped with chopped coriander to dip nachos!

*this may need tweaking with more butter flour to get it smooth and lump free

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Location: London, UK

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