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MY OWN CHILLI CON CARNE



I often adapt and change recipes to suit myself and there is no reason why
you shouldn't do the same, be creative!!! Here is how I adapt Chilli con Carne.
I usually make up a "job lot" and put 10oz. portions into my freezer for later!



"And what's the recipe today, David........."


ADAPTING
"CHILLI CON CARNE"




(This will make enough portions for 8 to 10 people!!)

Make up your usual Chilli Con Carne: I use 2 "Schwartz" packet mixes with double the minced beef, kidney beans (strained and washed), chopped onions and tinned tomatoes and cook it in a large wok or a very deep saucepan.
OR: You can use my Home-made Chilli Con Carne recipe by clicking HERE.

I usually ADD the following to all the above doubled ingredients......


1 large tin of Baked Beans and the sauce.
Half a teaspoon of crushed Chillies (or Chilli powder) to make it hot!!
A large squirt of Tomato Puree. (or 2 or 3 extra teaspoons from a jar.)
3 teaspoons of Paprika.
2 teaspoons of Cumin powder.
2 crushed Garlic cloves.
Some chopped white mushrooms.
A little water if the mix becomes too thick.

Of course you can vary all the above extra ingredients according to taste.
Sometimes I add half a chopped onion near the end of the cooking time
so as to give it a crunchy onion flavour when eating!!

Cook and simmer as usual for about 15 minutes stirring from time to time, while the Rice is cooking.



Serve on a bed of Rice and top off with chopped Corriander or Parsley.

WOW!! That really is some Chilli Con Carne!!!

If there are any left-overs they can go in the freezer in 10oz. portions!




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September 1995

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