Chili Con Carne

Name: Chili Con Carne (Bowl of Red)
Yield: Serves 6
Cuisine: American
Ingredients: 1.4 kg/3 lb minced or coarsely chopped beef; Salt and cayenne pepper to taste; 500 ml/16 fl oz soured cream; 1 lettuce, shredded or thinly sliced; 500 ml/16 fl oz beer; 5 to 8 cloves garlic, chopped; 175 g/6 oz Cheddar cheese, grated; 3 or 4 onions, chopped; 675 to 900 g/1 lb 8 oz to 2 lb tomatoes, chopped; 5 to 10 pickled jalapeños; 500 ml/16 fl oz tomato sauce; ½ green pepper, chopped; ½ sweet red pepper, chopped; 4 to 5 medium-hot fresh chillies, seeded and diced; 2 onions, chopped; 550 g/1 lb 4 oz cooked pinto or kidney beans, heated through; 50 g/2 oz paprika; Crisp fried wedges of tortillas or tortilla chips; ½ teaspoon cinnamon; 3 tablespoons vegetable oil; 100 g/4 oz mild chilli powder; 1 tablespoon oregano leaves; 2 tablespoons cumin; 1 or 2 avocados, peeled and diced

Bowl of Red

Preparation info

Serves
6

Difficulty
Medium

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

‘Wish I had time for just one more bowl of Chilli’ - the alleged last words of Kit Carson, legendary Old West settler. That’s how devoted the aficionados of Chili Con Carne are.

Throughout the USA, especially the Southwest and West, Chili Con Carne festivals are held, with much macho prancing about, Chili-eating contests, and competitions as to who makes the best Chili. There is great debate over what constitutes a proper Chili Con Carne, with a myriad of regional dictates. Beef or

Ingredients

Americas
United States
Main course
Texas
Spicy

Ingredients

Method