Chilli con Carne

Name: Chilli con Carne
Ingredients: 500 g (1 lb) black pinto or borlotti beans; 500 g (1 lb) black pinto or borlotti beans; 1 kg (2 lb) pork mince; 1 kg (2 lb) beef or lamb mince; 1 kg (2 lb) beef or lamb mince; 4 tablespoons wine vinegar; 4 fresh or dried red chillies, de-seeded and chopped finely; 4 fresh or dried red chillies, de-seeded and chopped finely; 1 tablespoon mixed herbs - thyme, oregano, marjoram; 1 tablespoon mixed herbs - thyme, oregano, marjoram; 1 tablespoon mixed herbs - thyme, oregano, marjoram; 1 tablespoon mixed herbs - thyme, oregano, marjoram; salt, pepper and a pinch of sugar; salt, pepper and a pinch of sugar; salt, pepper and a pinch of sugar; 4 tablespoons oil; 4-6 cloves of garlic, minced; 2 medium cans peeled tomatoes; 3 large onions, peeled and chopped; 1 onion stuck with half a dozen cloves; 1 onion stuck with half a dozen cloves; 1 teaspoon cumin seeds; 1 teaspoon aniseed; 1 teaspoon sesame seeds

Preparation info

Serves
12-16
or more, with lots of rice

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

This fiery, spicy stew of meat and frijoles (cooked black or borlotti beans) is hugely popular with men, washed down with cold beer or lager. It belongs to the Tex Mex tradition, with the emphasis on Tex - Mexicans look down on it as touristy, but it would be an excellent choice to feed a mob of partying teenagers or 20-somethings, served up with lots of plain rice, bowls of salsa, guacamole, and stacks of hot tortillas.

My recipe is adapted from one in Lourdes Nichols’ Mexican C

Ingredients

Main course
Gluten-free

Ingredients

Method