Chilli con Carne
I don't know the origin of this dish, and I'm sure that this recipe is not the same as the original, but I like it.
This dish also works really well for large groups, and reheats nicely.
For the spices I used a mexican spice mix here, consisting of approximately 1 part onion powder, 1 part cayenne pepper, 2 parts cumin, 2 parts black pepper, 3 parts paprika.
Chilli con Carne
I don't know the origin of this dish, and I'm sure that this recipe is not the same as the original, but I like it.
This dish also works really well for large groups, and reheats nicely.
For the spices I used a mexican spice mix here, consisting of approximately 1 part onion powder, 1 part cayenne pepper, 2 parts cumin, 2 parts black pepper, 3 parts paprika.
Cooking Instructions
- 1
Finely dice the onions and mince the garlic.
- 2
Fruit the onion and garlic in a bit of olive oil on low heat, untill the onions turn soft.
- 3
Add the spices and tomato paste, and cook for just a minute to take of the raw edge.
- 4
Add the minced meat and work on medium heat it till it has your desired structure and browning. For me that is fine and dark brown.
- 5
Add the canned tomatoes, the beans and the pineapple. And let simmer uncovered for at least 20 minutes or untill it has your favorite consistency.
- 6
Season to taste, and serve with boiled potatoes, rice, bread or add some more beans and eat it as is. Optional add some shredded cheese.
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