Here another classic dish, Chili Con Carne. Good for lunch, dinner or after a night out. Heck, when isn’t a time to eat chili. This isn’t the quickest Chili to make, it won’t be the best, but it is one of my works in progress. Every time I make chili I’ll change a bit and check if it gets better. Next to that I made some home made flatbread based on a recipe of Jamie Olivers Jalapeno Breads. The only difference is I wasn’t able to get some jalapenos, so I used a red pepper paste to put on the breads before baking them. Next to that I mixed some chives with Turkish yogurt and garlic, just for some extra freshness.
For the Chili I won’t give you the exact measurements. 1. I don’t remember them anymore, it was a fun night and 2. Every one handles spices differently. Enjoy!
For the Chili:
- Some beef chuck meat (sucadelap in Dutch)
- Small pieces of bacon
- Cumin seeds
- Ground dried chili mix (from the asian food store)
- Piri Piri herb mix (got it from the asian food store, also contains a lot of chili peppers)
- Diced Tomatoes (from a can)
- Marrowfat peas (from a can)
- A nice red wine
- Bell pepper
- And I used bird’s eye chili, only 1-2 I believe. The Piri Piri herbs also contained a lot of spices.
For the flatbread:
- 250 g self-raising flour, plus extra for dusting
- 250 g yogurt
- ½ teaspoon baking powder
- some ground chili pepper paste, as much as you like and/or can handle
For the yogurt:
- Turkish yogurt (a thick yogurt)
The measurements are only important for the flatbread. With the rest, just taste during the cooking process.
- We will start with the Chili Con Carne. Slice the onion in bigger pieces. Do the same with the beef chuck, make pieces of about 3 cm (1,5 inch) and leave the fat! It contains a lot of taste. Slice the garlic and if needed the Bird’s eye chili or any chili you like. Take a big stew pan and put som oil in it.
- Add the chuck to the pan and let it fry until the outside is seared. When the chuck is seared add the onion, garlic, bacon and cumin. Let it fry a bit. Add the piri piri mix and the dried chili mix. Now you add the diced tomatoes and some red wine. Now let it stew until the chuck is almost soft enough to fall apart. In my case it was about 3-4 hours.
- Dice the bell pepper in small pieces and add to the pan together with the marrowfat peas. Let it stew for another half hour and your Chili Con Carne is ready to eat!
- In the time the Chili is stewing you can start with the bread. (Source) In a bowl, mix together the flour, yogurt, baking powder and a good pinch of salt. When it starts coming together, flour your hands and knead the dough on a lightly floured surface.
- Divide the dough into 4 pieces and roll out into circles about 2mm thick. Smear some chili pepper past on the bread and a pinch of salt and press in. Oil a grilling pan with some kitchen paper with some olive oil. Add the flatbreads and cook for 2 to 3 minutes, turning once, until golden on both sides.
- For the yogurt dip take some yogurt, add sliced fresh chives and crushed garlic to your liking. Your yogurt dip is done. It’s time to tuck in!
The yogurt dip works good to combat the burning of the hot peppers. Source
And that’s the recipe. Everyone makes Chili Con Carne differently and please do share your recipes. A human can only learn. Enjoy!