Chilli con Carne was introduced to America by the “Chili Queens,” women who served food in San Antonio’s Military Plaza as early as the 1860s. Chilli stands were also common in Galveston and Houston; they were the taco trucks of the 1800s. Tamales with chilli was the most common order—beans were often added.
Chilli con Carne
- 1 tbsp Olive oil
- 1 Large onion diced
- 1 Red pointed pepper
- 2 cloves Garlic, peeled
- 1 tsp Hot chilli powder
- 1 tsp Paprika
- 1 tsp Ground cumin
- 500 g Beef mince
- 300 ml Hot beef stock
- 400 g Chopped tomatoes
- ½ tsp Dried marjoram
- 1 tsp Sugar
- 2 tbsp Tomato puree
- 400 g Tinned kidney beans in chilli sauce
- Long grain rice
- Soured cream
- Cut the pepper in half lengthways, remove the stalk and seeds and chop. Finely chop the garlic cloves.
- Heat the oil in a large frying pan over a medium heat. Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft and translucent. Add the garlic, red pepper, chilli powder, paprika and cumin. Mix well and cook for a further 5 minutes, stirring occasionally.
- Turn the heat up a bit, add the mince to the pan and break it up with a spoon or spatula. Cook for 5 minutes, stirring until there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- Add the beef stock to the mince mixture, along with the chopped tomatoes, marjoram and sugar and season well. Add the tomato puree and stir well.
- Bring to the boil, stir well and cover. Turn down the heat and gently simmer for 20 minutes. Stir occasionally to stop it sticking on the bottom and add a couple of tbsp's of water if it is drying out.
- Add the chilli beans, stir, bring to the boil and simmer for another 10 minutes without the lid, adding more water if it looks dry. Replace the lid, turn off the heat, and leave to stand for 10 minutes to relax before serving.
- Serve with soured cream and plain boiled long grain rice.