Chili Sin Carne Recipes

THE BEST CHILI SIN CARNE

Steps:

• Heat up a large non-stick pot and sauté the garlic and onion over medium-high heat until slightly soft. You can either use water, vegetable broth or olive oil for this step.
• Add half a cup of the vegetable broth, bell pepper, carrot and zucchini. Sauté for another 5 minutes, stirring occasionally.
• Now, add all remaining ingredients: vegetable broth, diced tomatoes, tomato paste, corn, kidney beans, chickpeas, soy sauce, paprika, cumin and chili powder.
• Stir until well-combined then let the mixture simmer, uncovered, for another 15 minutes until it has thickened.
• Add more chili and salt to taste, then serve warm on its own or with rice, tortilla chips, baked potatoes or cornbread. Enjoy!

CHILLI SIN CARNE

Steps:

• Put a heavy bottomed pan on a low heat to warm up.
• Prepare all your veg, chop the onion, mushrooms, leeks, red peppers into bite size bits. Chop the chilli (deseed if you don't like really hot chilli), crush and chop the garlic cloves and peel and chop the carrot (0.5 cm pieces).
• Add a good glug of oil to your pan and add the chilli powder, cumin, smoked paprika and chilli flakes (if you don'™t like really spicy food, leave out the chilli flakes). Get the spices warm in the oil (they may go a little smoky) and then add the onion. Leave to gently cook on a low heat for 10 mins so the onions caramelize a little.
• Now add a few cubes of dark chocolate but ½ tsp brown sugar works just as well.
• Add the garlic and the chopped fresh chilli cook for a minute and then add a splash of whiskey (or beer) and cook off the alcohol. You should have a nice paste now.
• Throw in the rest of the veggies and stir so they are covered by the paste and cook for 5-10 minutes to soften.
• Add enough chopped tomatoes or passata or a combination of both until you have enough for the chilli (I tend to buy large cartons/tins, so usually have bits lying around the fridge). Add a good squirt of tomato puree or tomato ketchup and turn up the heat to bring the chilli up to the boil.
• Open your can of kidney beans and rinse under cold running water, once your chilli is upto temperature, mix in the kidney beans, season to taste, cover the pan and leave to simmer gently for at least 1 hour, 1.5 - 2 is better (as is making a day earlier and chilling overnight in the fridge).
• Serve as you like.
• With rice and tortilla chips to dip, or layer tortilla chips on a baking tray, cover with the chilli and some grated cheese and bake in a hot oven for 10 minutes. Or, in a tortilla wrap with sour cream and grated cheese.

AWARD WINNING CHILI CON CARNE

Steps:

• Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
• Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
• Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
• In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.