Inspired by a Texan bowl of red

Chilli Con Carne

If you have ever been to Texas, the lone star state I hope you tried a Texan bowl of red. It is a chili beef stew, hearty, bold in flavor and very comforting. There seem to be as many recipes as there are cooks, but they all have the basics in common, chunks of beef, chopped, tinned tomatoes and chili.

I thought I would use this as a base for a chilli con carne, I love a one pot dish and I needed a big pot of comfort food, here is my version, make a little extra, it will freeze well but it tastes even better the following day. I used shin of beef, this cut needs about four hours cooking time but it is cheap and has a delicious flavor.

I used tinned kidney beans and chickpeas in this recipe as I didn’t pre plan enough to soak them.

 

Texan bowl of red inspired Chili con carne 

preparation time 20 minutes 

cooking time 4 hours 

serves 4-5, more if served with rice 

Ingredients

  • 400 gr shin of beef
  • 100 gr beef mince
  • 2 celery stalks, chopped fine
  • 2 carrots, peeled and chopped fine
  • 4 dl or 2 cups of beef stock
  • 1 tin of chopped tomatoes
  • 1 onion, chopped fine
  • 4 cloves of garlic, peeled and chopped
  • 2 red chillies, chopped, remove the seeds if you want less heat
  • 1 chipotle chile, sliced
  • 3 sprigs of lemon thyme
  • 3 tbsp soy sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp white miso paste
  • 1 tin of red kidney beans
  • 1 tin of chickpeas
  • 1 tbsp brown sugar (optional)
  • oil for cooking, I use rapeseed oil but any vegetable oil will work
  • salt and pepper to taste

I bought the beef in one piece and I removed as much visible fat that I could and chopped it fairly small.

Heat oil in an ovenproof dish with a lid and pan fry the meat in batches, making sure all pieces are nice and browned. brown the mince meat and add the celery, garlic, onion, chillies and carrot. let fry for a few minutes.

 

chilli con carne ingredients

 

Add the Shaoxing rice wine, the lemon thyme, the soy sauce and the miso paste, mix and last add the chickpeas. The kidney beans will be added later. Cook in the oven for 3 hours and then add the kidney beans. Cook for an additional hour. make sure the meat is soft and tender and taste for salt and pepper. If the chili is too hot add a little honey.

 

Chop some tomatoes and serve with sour cream. I didn’t serve it with rice as it had the vegetables, chickpeas and kidney beans and it made for a very comforting but filling meal.

Chilli Con Carne

 

 

 

 

 

 

 

 

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Comments
11 Responses to “Inspired by a Texan bowl of red”
  1. Love a bowl of chili, looks fabulous Petra. This is fusion chili and it really does sound delicious.

    • petra08 says:

      hi Suzanne
      Thank you! You are right, it is fusion, driven by my quest for flavor. This was a treat but next time I will add more chickpeas, they were the star of the dish! 🙂 I hope you are having a good week!

  2. Sounds like you created a great flavour 🙂

  3. Keith Trawick says:

    Texas chili do not have beans…LOL

  4. Loretta says:

    Love your version of Texas chili Petra, we lived in Texas for 8 years, the food was definitely something to write home about 🙂 I like the addition of chickpeas, it will definitely be added to my next bowl of chili.

    • petra08 says:

      hi Loretta
      Thank you! I think I could get addicted to chickpeas. They took on so much flavor I couldn’t stop eating. I have been to Texas a few times and have to admit I don’t think I could live there, way too hot but love Austin! 🙂 Enjoy the weekend!

  5. chefkreso says:

    The combination of flavours must be great, I bet it is really delicious 🙂

    • petra08 says:

      hi Kreso
      Thank you. It had really deep flavors and the chilli heat was just right. I love to use chipotle chiles for the extra smokey background notes 🙂

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