Chili Con Carne
Savor the classic flavors of our Chili Con Carne recipe. This tasty dish has a perfect balance of spiciness and sweet.
- 120+ Minutes
- Medium
- Serves 6
Method
Ingredients
Ingredients
- 2 pouches Tilda Ready to Heat Pure Basmati Rice
- 1 tsp black peppercorns
- 2 tsp coriander seeds
- 2 ½ tsp cumin seeds
- ½ tsp fennel seeds
- 3 Tbsp vegetable oil
- 1 Tbsp butter
- 2 ½ lbs ground beef
- 2 small onions, finely chopped
- 1 jalapeño chili, finely chopped (seeds removed for less spice)
- 1 ¼ tsp sweet smoked paprik
- 1 tsp dried oregano
- 3 sprigs of fresh oregano
- 1 small cinnamon stick
- 2 dried ancho chilies
- 2 Tbsp tomato puree
- 2 1/3 cup beef stock
- 1 ¾ cup tomatoes, finely chopped
- 1 tsp salt
- 2 ¼ Tbsp dark chocolate (70% cocoa solids), finely chopped
- 1 can kidney beans
- 1 tsp lime juice
How to make Chili Con Carne
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Toast the peppercorns, coriander seeds, cumin seeds and fennel seeds in a frying pan over a medium heat for around 60 seconds or until fragrant. Set aside to cool then crush finely.
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Heat 2 Tbsp of oil in a medium saucepan with a lid over a medium high heat. Brown the meat in two batches, then set aside.
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Add the onions to the pan and mix well. Turn the heat to low, cover with the lid and cook for 8 min, stirring occasionally.
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Add the rest of the oil and the butter and turn the heat up to medium. Once gently sizzling then add the spice mixture along with the chopped chili, paprika and oregano and fry for 1 minute stirring constantly. Now add the cinnamon stick, ancho chilies, tomato puree, beef stock, chopped tomatoes and salt. Mix well, bring to the boil, reduce to a medium simmer, and cook with the lid on for 20 mins.
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Heat the oven to 300F. Cook the chili in the oven for 2 ½ hours or until the meat is very tender. Add the chocolate and kidney beans for the last 15 mins of cooking time. Add lime juice and salt to taste.
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Prepare rice according to package directions. Serve Chili con Carne with rice.
What is Cinnamon?
Cinnamon, the classic cozy and wintery spice, has an instantly memorable flavor and aroma. It has a sweet base with a tinge of citrus undertones that make it a perfect complement to sweet or chocolate treats as well as savory dishes.
Cinnamon is frequently used in European and American beverages, desserts, and curries, tagines, and meat marinades from South Asia, North Africa, and the Caribbean to add warmth. Cinnamon is made from tree bark which is pared carefully and air-dried in strips where it is grown. It is a major export from plantations in China, Vietnam, Indonesia and Sri Lanka.
Types of Cinnamon
Ground cinnamon is the easiest to work with and gives an even flavor in marinades and cakes, but sticks (or quills) are ideal for one-pot dishes like curries and tagines where they impart big flavor and can easily be left in the dish on serving. Cinnamon sticks also look and taste good in hot drinks such as tea, spiced hot chocolate and mulled wine.
At the shops you’ll usually have a choice between two varieties of cinnamon: cassia and ceylon. Cassia cinnamon (sometimes called Chinese cinnamon) is more common and more affordable, while ceylon cinnamon tends to be milder and more expensive. Cinnamon from Asian importers might also be labeled ‘dalchini’, Hindi for cinnamon.
Cooking with Cinnamon
Cinnamon is a spice that is derived from the inner bark of specific plants and is used in a variety of foods, both savory and sweet. It has a sweet and warm spicy flavor. It comes in whole sticks or is available ground into a powder for convenience.
What Foods Go Well with Cinnamon?
What are some good food pairings with cinnamon? Cinnamon pairs well with sweet and bitter apples, almonds, apricots, bananas, blueberries, chicken, compotes, pears, pancakes, French toast, yogurt, oatmeal, and rice. It also pairs well with spices like cloves, coriander, cumin, ginger, and nutmeg, as well as turmeric. When cooking with cinnamon, it’s best to add it early on in the cooking process.
Optional garnish with sour cream, avocado, lime wedges, jalapeños, chopped red onion and cilantro.
