Slow Cooked Chilli Con Carne

Another dish that is not Mexican in origin is the classic 'Chilli Con Carne'. The dish appears to have started in Texas and is now the official dish of the state.

Back in the late 1800s in San Antonio brightly dressed Mexican women known as 'Chili Queens' used to sell bowls of their own pre cooked versions of the dish, reheated in cauldrons on open fires. Locals were serenaded with music and the mouth watering aromas from boiling chilli bowls until 1937 when the government brought in new regulations meaning that the Chili Queens had to adhere to the same rules as indoor restaurants and were forced to close.

The Chili Queens were not forgotten however and there are now festivals and celebrations to the pioneers of Chilli Con Carne held every year in the original, and renovated, San Antonio Mercado.

I've tried many chilli recipes and have settled on this as my version, taking the best bits from each go. Hopefully it does justice to the Chilli Queens from San Antonio and if we're ever short of a few bob i'll be sending Rachel out to Richmond Farmers Market with a saucepan full in her brightest coloured dress!

Ingredients -

1kg Lean Steak Mince

2 Onions, chopped

3 Garlic Cloves, crushed

300ml Red Wine

2 x 400g Cans of Chopped Tomatoes

4 tbsp tomato puree

Dried Chilli Flakes, to taste

Tbsp Ground Cumin

Tbsp Ground Coriander

Tsp Paprika

Cinammon Stick

2 Tbsp Worcestershire Sauce

Beef Stock Cube

2 x 400g Cans of Kidney Beans, drained and rinsed

Approx 10g of good quality Dark Chocolate

Fresh coriander to serve.

• Put the mince into a large oven proof saucepan and heat on the hob (you don't need oil as the mince will release enough fat). Brown the mince while stirring to keep the meat as separated as possible. When the meat is starting to brown add the onions and garlic and cook until mince is browned and the onions are soft.
• Add the red wine and boil for 3 minutes.
• Stir in the chilli flakes, cumin, coriander, paprika, Cinnamon stick, tomato puree and Worcestershire sauce and cook for another 3 mins. Then add the chopped tomatoes and crumble in the stock cube, season with salt and pepper.
• Bring to a good simmer and then cover and cook for 1 hour, stirring regularly until thickened.
• Check the seasoning and add a little more salt or/and cumin if necessary.
• Add the kidney beans and chocolate and stir through. 
• It can be served at this stage but is much better if you have the time to continue - My mother always used to put chilli or bolognaise in the oven on a low temperature for a few hours to break down the mince meat and create a really rich tasty sauce and it makes such a huge difference!

• Put the dish into a preheated oven at 135C for around 4 hours, stirring every half hour or so. Towards the end the sauce will look really rich and the mince will have broken down and become really tender

• Mix through some chopped fresh coriander and serve with home made guacamole, see 'Breakfast Burrito' post, and your choice of rice/tortillas/nachos with as many extras like soured cream, cheese, salad, jalapenos as you can.