Apparently this is an age-old recipe that hails from the cowboy days when they trekked to tend cattle. Whether it’s true or not, we don’t know … but if it is, then seriously, do you really think those boys minced their beef? Of course not! They apparently used big chunks of meat that they cooked until tender (as we do in this recipe) and then flaked or sliced the meat into bite-sized pieces. But if you cannot bring yourself to pay the price for rump for a recipe like this one, then use minced beef.
Beefy chili con carne
Course: MainCuisine: American6
servings10
minutes1
hour5
minutesThis hearty Chilly Con Carne is a family favorite! Especially amongst those who love a bit of a kick in their meals! You can make this kiddie friendly by removing the chili!
Ingredients
1 kg Rump steak, cut into large chunks
Olive oil
Prepared beef stock
10 ml Coriander seeds, toasted and crushed
10 ml Cumin seeds, toasted and crushed
the seeds of 4 – 5 cardamom pods2 Onions, finely chopped
1 Large red or green pepper, diced finely
15 ml Smoked paprika (optional)
4 Large garlic cloves, finely chopped
10 – 60 ml red chili, chopped (or to taste)
2 x Small packets Cajun spice seasoning mix
2 x 400 g Cans chopped tomatoes
80 ml Tomato sauce
65 ml Tomato paste
80 ml Fruit chutney
30 ml Unsweetened cocoa powder
2 x 400 g Cans kidney beans in brine, drained
Salt, freshly-milled black pepper and sugar, to taste
Directions
- Lightly brown the meat in batches in a little olive oil. Transfer to a saucepan and cover with the stock. Simmer until just starting to go tender, about 30 minutes. Increase the heat and allow to boil rapidly until the stock has reduced and the meat is nearly dry. Remove from the heat and set aside to cool a little then flake or cut the meat into small pieces.
- Heat some olive oil and add the seeds, onions and pepper. Sauté until the onions are translucent then add the paprika (if using) and cook for a few seconds before adding the garlic and chilies. Cook for a few seconds before adding the meat and the Cajun spice mix and sauté lightly.
- Add the tomatoes, tomato sauce and paste, chutney, cocoa and beans. Stir and bring to a boil. Reduce heat and cover. Allow to simmer for 10 minutes.
- Season to taste with salt, pepper, sugar and if you want it spicier, add more garlic and chilies.
Serves 6.
Chef’s Hint
- Serve with a stack of warm soft tortillas (buy them if you’re not up to making them) and grated cheddar cheese, guacamole and a crisp coriander-and-lettuce salad. You could add a bowl of sour cream or plain yoghurt if your hand slipped a bit with the chili!
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