Chilli Con Carne

Most loyal ones I know do bolognaise on the regular - usually it’s weekly or fortnightly in most royal kitchens, especially where there are little people in the mix. It tends to be an easy option that pleases even the fussy eaters. It’s safe and it is delicious. Don’t get me wrong - I’m not against bolognaise. But I am here to provide options and inspiration and make this easy for all my Combi Steam home cooks. So let me give that a try!

Chilli Con Carne is a version of bolognaise I think. There are lots of similarities. The meat, the onions, the tomatoes and the simmering time. Chilli Con Carne isn’t a Mexican thing, although I have read that there are some links to Spanish cuisine. It’s tried and true from the south of the US of A. In Texas they load it onto everything from a jacket potato to a hot dog. For me I do like to give it a Mexican style twist and it definitely works. It also makes it really easy mid week. I grab some good quality corn chips (not the ones covered in that bright orange cheese stuff but it is up to you!), make a guacamole and add some sour cream and freshly chopped tomato and spring onion. It’s also great with some simple steamed brown or white rice. Once you do that, it’s really a party that everyone is usually happy to get involved in.

I think we have mentioned many times that slow cooking or simmering in the Combi Steam requires that balance between the steam and the fan forced heat. The steam stops the evaporation of the liquid and prevents the chilli getting too dry while the heat gets the temperature up allowing it to bubble away just like it would on the cooktop. When you do it in your Combi Steam you don’t need to worry about the lid - let the moisture get in and do it’s thing. Plus the benefit of doing it in your oven is you can set it up earlier in the day and use a delayed start to have it ready when you need it. Can’t complain about that!

So here’s my version of a chilli con carne which I would love you to try in your repertoire maybe in place of a bolognaise every so often. Variety is the spice of life!

Serves 4 ish

Ingredients:
500g mince of your choice (some fat gives it more flavour so steer clear of extra lean)
400g can best quality diced tomatoes
¾ cup beef stock
400g can kidney beans (drained & rinsed)
2 large brown onions (diced)
¼ bunch fresh flat leaf parsley (stalks finely chopped & leaves roughly chopped separately)
1 large red capsicum (roughly chopped)
1 tsp tomato paste
1 tbs ea smoked paprika & dried oregano
1 tsp ea ground cumin & ground coriander
1-2 cloves garlic (crushed)
1 tsp caster sugar
s&p
chili flakes, chilli powder or fresh chilli to taste (optional)

Method:

Place the onions, parsley stalks, tomato paste, paprika, oregano, cumin, coriander and garlic into a large casserole style pot.
Place the pot into the Combi Steam. Select Hot Air+Steaming/Combination Steam. Set the temperature to 200°C. (For variable Steam select 30%) Cook for 12 minutes.
Remove the pot and add all the remaining ingredients, apart from the kidney beans and parsley leaves. Stir to combine. Be sure to season very well with s&p.
Return to the Combi Steam. Reduce the temperature to 140°C. Cook for 1.5 hours.
Remove the pot and add the kidney beans. Stir through and return to the oven for a final 15 minutes or until thick and rich.
Serve topped with parsley leaves with your choice of accompaniments.

My best tip for a guacamole is to start by smashing up a couple of spring onions with a few coriander stalks and some sea salt in a food processor or a mortar and pestle. Add the zest of a lime and the flesh from a ripe avo and mix well. Squeeze in the juice of the lime and add 1 tbs of extra virgin olive oil. Season to taste with salt and pepper.

A little V-ZUG or Wolf note is to also try your BakeOMatic - Braising Meats option here - place everything all together (except the beans) into your pot and add to the cold Combi Steam. Select BakeOMatic - Braising Meat - Medium Brown and set your end time if desired. Press Start. Once finished stir through the beans and parsley leaves. Easy!

Ok. That’s it my loyal ones. Another recipe to get you cooking with steam like a queen (or king!).

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Happy Combi Steaming!

Yours in the kitchen,

The CSQ. x