Chili con carne
Here’s a convivial dish that needs a lot of cooking time but little preparation. With this kind of dish, you can invite plenty of friends.
I’m bringing back this recipe, published at the very start of my blog, to honour the Mexicans alongside Sophie (of the lovely blog La tendresse en cuisine and founder of Cuisiner pour la paix), even if some say this dish is Texan. It’s so good it must be eaten in both countries!
Preparation
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Step 1
Put the red kidney beans to swell in a large pan of cold water overnight if you’re making your chili at lunchtime, or early in the morning if you plan to serve it for dinner.
Three hours before the meal, cook them in a large pan of unsalted cold water. You’ll salt at the end so the beans don’t harden. Cook for two hours.
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Step 2
Three hours before the meal too, fry the onions in a little fat, ideally in a cast-iron casserole.
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Step 3
Add the minced meat and brown it.
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Step 4
Add to the casserole the tomato coulis, the peppers, the sweetcorn and the spices. You can also use a “ready-made” chili spice mix. That’s what I did this time (Cook brand, sold at Biocoop and probably many other shops).
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Step 5
Close the casserole and forget it for two hours (unless a smell of burning reaches your nostrils ^^ — only joking!!).
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Step 6
After the two hours, drain the red kidney beans (which you’ll have salted beforehand) and add them to the casserole with the chili. Carry on cooking for an hour.
Serve with white rice and a nice salad.
Enjoy with a Madiran or any wine you like — but if you need an idea, that’s what I used.
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