Best Chili Con Carne
1/2 pound streaky bacon
1 1/2 pounds venison/beef ground meat
1 large onion, chopped
2 Tablespoons canola oil (optional)
1 Tablespoon ground cumin
1 Tablespoon ground coriander
2 teaspoon smoked paprika
1 teaspoon cayenne pepper (or more if you like it hot)
1 stick cinnamon
2 green chillies, split down the middle
4 garlic cloves, chopped
1 bay leaf
salt and freshly ground black pepper, to taste
2 x 400 g chopped tomatoes
1 cup beef stock
2 x 14oz red kidney beans
rice, nachos,baked potato, flour tortillas or sweet potato, to serve
fresh coriander, to garnish
sour cream and guacamole, to serve
Cheddar cheese, grated
Chop the bacon into small pieces then, over a medium heat in a large pot, sauté it until cooked and the fat is released into the pot. Remove the bacon and turn the heat up to high.
Add the ground meat to the pan and brown, making sure the meat has caramelised before adding the onion. If extra oil is needed, add some canola oil.
Fry until the onions are cooked then add all the dry spices, the chillies, garlic and the bay leaf.
Add the fried bacon to the mince and spices and cook for 5 minutes.
Add the chopped tomatoes and simmer until some of the liquid in the canned tomatoes has cooked out, intensifying the flavour in the chilli.
Pour in the stock and combine gently. Simmer for 1 hour, taking a peek every now and again to ensure the sauce doesn’t cook dry. Add more water or stock if that’s the case.
After an hour, the meat will be tender and the sauce intensely flavoured.
Add the drained red kidney beans to the chilli and cook for another 30 minutes.
After the final 30 minutes of cooking, turn off the heat and allow the chilli con carne to cool slightly in the pot. For a deeper flavour and thicker texture, leave the chilli to cool overnight and reheat the next day.
Garnish with fresh coriander, a sprinkling of Cheddar cheese, a dollop of sour cream and some guacamole.
Serve with rice, nacho chips, flour tortillas, baked potato or a sweet potato.