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Chilli con carne recipe

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The best Chili con carne

Chili con carne is a beloved dish with deep roots in Tex-Mex cuisine, renowned for its hearty, flavourful, and comforting qualities. Whether you’re a culinary novice or an experienced cook, creating the best chili con carne is a rewarding and enjoyable experience. This dish, also known by variations such as chilli con carne, chile con carne, or even chili carne con, consists of ground beef, beans, tomatoes, and a carefully selected blend of herbs and spices that deliver its signature taste. With numerous recipes and methods available, finding the best recipe for chilli con carne can transform your meal into a culinary masterpiece.

Exploring different chile con carne recipes can lead to finding your perfect version. Some of the best chili con carne recipes incorporate unique twists like adding chocolate, beer, or different types of beans. These variations can add depth and complexity to the flavour, making each bowl of chili con carne unique and personalized.

Adjust the level of chili powder and paprika based on your heat preference. Herbs for chili con carne like oregano and cumin are essential for that authentic flavour. For a thicker chili, let it simmer uncovered or add a bit of cornmeal. Enhance your chili carne con with toppings like shredded cheese, sour cream, chopped green onions, or jalapeños. These additions can provide a nice contrast in texture and taste, making your chili con carne even more enjoyable.

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Naga Chillies Scoville ratings

CGS Chilli varieties 0 Comment

Picture of red Naga Chillies on a tablecloth Delving into Naga Chillies Scoville ratings

When delving into the world of Naga chillies and their counterparts, understanding Scoville ratings provides invaluable insights into the sheer potency of these fiery Chillies . Take, for example, the Naga Jolokia, Dorset Naga, and Naga Morich—each renowned for their exceptional heat. These Chillies  proudly flaunt Scoville ratings that soar up to a staggering 1600 000 SHU or more, firmly establishing them among the hottest Chillies  on the planet.

Wilbur Scoville, an American pharmacist, invented the Scoville Organoleptic Test in 1912 to measure the pungency of chillies  His method involved diluting Chilli extracts in sugar water and relying on human taste testers to determine the level of heat. This pioneering work led to the development of the Scoville scale, which remains a widely used tool for quantifying the spiciness of Chillies .
Red Dorset Naga Chilli

Scoville ratings are a method of measuring the heat of Chilies. But beyond mere heat, Scoville ratings serve a crucial role in empowering cooks and aficionados to tailor their culinary creations to suit their individual preferences. For those who relish the thrill of a mild tingle, lower-rated  chillies offer a gentle introduction to the world of spice, infusing dishes with a subtle warmth that tantalizes the palate without overwhelming it. On the other hand, for those brave souls who crave the fiery inferno, higher-rated Naga chillies provide an exhilarating journey into the realm of intense heat, elevating dishes to new heights of flavour and excitement.

With Scoville ratings as their guide, cooks can skilfully navigate the vast landscape of spicy cuisine, striking the perfect balance between flavour and intensity. Whether crafting a delicate curry infused with the gentle warmth of Naga Morich or concocting a blistering hot sauce featuring the bold punch of the Naga Jolokia, each dish becomes a masterpiece of culinary artistry, tailored to satisfy even the most discerning palates.

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Mexican roulades

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Winter night delight

The term “roulade” originates from the French word “rouler,” meaning “to roll.” Roulades have been a culinary technique used in various cuisines for centuries, with their precise historical origins difficult to pinpoint due to widespread adoption and adaptation across cultures. France has played a significant role in popularizing roulades, with French chefs refining the method of rolling meats with various fillings like herbs, cheeses, and vegetables. Classic dishes such as “Roulade de Boeuf“ (beef roulade) and “Roulade de Poulet” (chicken roulade) became

staples of French cuisine, enjoyed in both home kitchens and upscale restaurants.

As European culinary techniques spread globally through exploration, colonization, and trade, roulades were adopted and adapted by different cultures. In Germany, “Rouladen” emerged as a popular dish featuring thinly sliced beef rolled with bacon, onions, and pickles, often served with gravy and potatoes. Eastern European cuisines also embraced variations of stuffed and rolled meats, such as Polish “Gołąbki” (cabbage rolls) and Russian “Golubtsy” (stuffed cabbage rolls).

Chillies are commonly added to roulades in countries with a preference for spicy flavours in their cuisine. One notable example is Mexico, where chillies are frequently incorporated into dishes such as beef roulades. In Mexican cuisine, chillies are used to add heat and depth of flavour to various recipes, including savoury dishes like “Rouladas de Res” (beef roulades), which may feature a filling of seasoned meat, vegetables, and spices rolled up in thinly sliced beef and cooked until tender. The addition of chillies in Mexican roulades contributes to the dish’s bold and vibrant flavour profile, characteristic of the country’s culinary heritage

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Recipe for Chipotle Chilli sauce

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Chipotle Chilli sauce
 
Author: 
Nutrition Information
  • Serves: 40
  • Serving size: 15g
  • Calories: 11
  • Fat: 0 grams
  • Saturated fat: 0 grams
  • Carbohydrates: 1 grams
  • Sugar: 1 grams
  • Sodium: 31 mg
  • Fiber: 0 grams
Recipe type: Hot sauces
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
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Chipotle peppers are smoked Jalapenos. They have a smoky flavour and are often used in Mexican cuisine. You can find them canned or dried. If you want to make your own Chipotle sauce, here's what you need
Ingredients
  • Chipotle Chillies(dried) - half a cup
  • Water – two cups
  • Salt – ½ teaspoon
  • Brown sugar – one tablespoon
  • Garlic Powder – ½ tablespoon
  • Cayenne Pepper– ¼ tablespoon
  • Apple cider vinegar – ¼ cup
  • Paprika – ¼ tablespoon
  • Black pepper - ¼ tablespoon
  • Ground cloves - ⅛ teaspoon
  • Olive oil – two tablespoons
  • Treacle – one tablespoon
Instructions
  1. Boil the water and add the Chipotle Chillies. Allow them to soften
  2. Heat the oil. Add the white onion and cook out the water. Add the brown sugar to caramelise the onions slightly
  3. Add the apple cider vinegar to deglaze the pan
  4. Add the garlic powder, Cayenne pepper powder, Chipotle Chillies, water in which the Chipotles have been soaking, ground cloves, black pepper, and paprika and cook for two minutes
  5. Add the salt and black treacle. Stir well.
  6. Simmer for ten minutes,
  7. Puree in a food processor
  8. Blitz to desired consistency.
  9. Fill sterilised jars and seal with a sterilised cap.
Notes
Good for: Hamburgers, steaks, chicken and Mexican cooking

This recipe yields about 2 - 3 bottles

Keywords: Chipotle Chilli sauce recipe

Mexican cooking with Chillies

Chipotle Chilli sauce recipe


Chipotle Chilli sauce
 
Author: 
Nutrition Information
  • Serves: 40 teaspoons
  • Serving size: 15 ml
  • Calories: 11
  • Fat: 0 g
  • Saturated fat: 0 g
  • Sodium: 31 mg
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 1 g
Recipe type: Chilli sauces
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
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Chipotle peppers are smoked Jalapenos. They have a smoky flavour and are often used in Mexican cuisine. You can find them canned or dried. If you want to make your own Chipotle sauce, here's what you need
Ingredients
  • Chipotle Chillies (dried) - half a cup
  • Water – two cups
  • Salt – ½ teaspoon
  • Brown sugar – one tablespoon
  • Garlic Powder – ½ tablespoon
  • Cayenne Pepper – ¼ tablespoon
  • Apple cider vinegar – ¼ cup
  • Paprika – ¼ tablespoon
  • Black pepper - ¼ tablespoon
  • Ground cloves - ⅛ teaspoon
  • Olive oil – two tablespoons
  • Treacle – one tablespoon
Instructions
  1. Boil the water and add the Chipotle Chillies. Allow them to soften
  2. Heat the oil. Add the white onion and cook out the water. Add the brown sugar to caramelise the onions slightly
  3. Add the apple cider vinegar to deglaze the pan
  4. Add the garlic powder, Cayenne pepper powder, Chipotle Chillies, water in which the Chipotles have been soaking, ground cloves, black pepper, and paprika and cook for two minutes
  5. Add the salt and black treacle. Stir well.
  6. Simmer for ten minutes,
  7. Puree in a food processor
  8. Blitz to desired consistency.
  9. Fill sterilised jars and seal with a sterilised cap.
Notes
Good for: Hamburgers, steaks, chicken and Mexican cooking

This recipe yields about 2 - 3 bottles

Keywords: Chipotle Chilli sauce recipe

Mexican cooking Tortillas with scrambled eggs

Mexican cooking with Chillies

Green Habanero sauce

Green Habanero sauce
Nutrition Information
  • Serves: 75
  • Serving size: 100 ml
  • Calories: 2
  • Fat: 3.9 g
  • Saturated fat: 0 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 0.8 g
  • Sugar: 0.8 g
  • Sodium: 1.7 g
  • Fiber: < 0.5 g
  • Protein: 0.7g
Recipe type: Chilli sauces
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
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While green Habaneros and Scotch bonnets are not as hot as their ripened versions. they still pack a hefty punch. This a fiery hot sauce but it is full of flavour. Great on eggs, with cheese and grilled meats.
Ingredients
  • Green Habaneros or Scotch bonnets – 5 deseeded and finely chopped
  • Onion- one medium ( finely chopped)
  • Carrots – one cup (finely chopped)
  • Garlic – 2 cloves (finely chopped)
  • Vegetable oil - one and a half tablespoons
  • Cider vinegar – 4 tablespoons
  • Lime juice – 3 tablespoons
  • Salt – one teaspoon ( can be left out if the chicken stock is not low salt
  • Chicken stock ( low salt) – 2 cups
Instructions
  1. Bring the oil to medium heat in a frying pan
  2. Add the onions. Gently fry until they are becoming translucent
  3. Add the garlic and fry for a minute
  4. Now add the Scotch bonnets and carrots. Fry until the carrots start becoming soft
  5. Now add the remaining ingredients
  6. Simmer for ten minutes
  7. Remove from the heat and allow to cool
  8. Place in a blender and puree until smooth
  9. Place in sterilised bottles
Notes
Good for: Eggs, with cheese, grilled meats and general spicing

This recipe yields about 2 to three smallish bottles

Keywords: Green Habanero sauce

 

Vegetarian Tacos with avocados

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Vegetarian Tacos recipe

Vegetarian Tacos with cheese and avocado
 
Author: 
Nutrition Information
  • Serving size: 100 grams
  • Calories: 139 kcal
  • Fat: 7.6 grams
  • Saturated fat: 3 grams
  • Carbohydrates: 14 grams
  • Sugar: 1.3 grams
  • Sodium: 0.6 grams
  • Fiber: 3 grams
  • Protein: 5.3 grams
Recipe type: Vegetarian
Cuisine: Mexican
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Ingredients
  • Pinto beans in water – 2 cans (no salt added)
  • Onion – ½ cup finely chopped
  • Birds-eye chilies – 2
  • Garlic cloves - 2 finely chopped
  • Chilli Powder – one teaspoon
  • Vegetable oil - 2 tablespoons
  • Salt and black pepper to taste
  • Vegetable stock – one cup (250 ml)
  • Tortillas (soft) – 8
  • Avocados – 2 sliced
  • Lemons – 2 quartered
  • Cheese - one cup grated (Red Leicester or similar)
  • Sour cream – 150ml
  • Romaine lettuce – 2 cups shredded
  • Tomatoes – 2 (diced into 12mm x 12mm pieces)
  • Pickled Jalapeño peppers (or similar) – 100g (sliced)
  • Fresh corn (optional) - 2 cobs
Instructions
Preparation
  1. Drain the beans
  2. Peel and chop the garlic
  3. Shred the lettuce
  4. Dice tomatoes
  5. Grate cheese
  6. Peel and slice avocados
  7. Cut lemons
  8. Cut corn kernels from cobs (if using)
Method
  1. Heat the oil in a skillet over a medium heat until hot
  2. Fry the onions in the oil until lightly browned
  3. Add the garlic and chilies. Allow to fry for a minute. Stir fry continuously
  4. Add chili powder. Keep stir frying for another minute
  5. Add two tablespoons of stock. Stir
  6. Add the beans and mix with onion, garlic and chilli mixture
  7. Using a potato masher, begin mashing the beans. Add more stock and continue mashing until the desired consistency and smoothness is attained. Add salt and pepper during mashing to taste
  8. The consistency of the mash is a personal preference. If a thicker or thinner mash is preferred, use more or less stock as the case may be.
  9. Warm tortillas in a hot pan and transfer to plates
  10. Top each tortilla with a scoop of refried beans, some lettuce, tomatoes, avocado and cheese. Finally finish with a dollop of cream, a teaspoon of pickled Jalapenos,some corn kernels and a squeeze of lemon juice
  11. Fold over and serve
  12. Enjoy
Notes
This recipe feeds 4 to 5

Keywords: Vegetarian tacos with cheese, chillies and avocados

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Chiles Rellenos – Mexico

Rellenos with spicy tomato sauce
Nutrition Information
  • Serving size: 100g
  • Calories: 156 kcal
  • Fat: 14g
  • Saturated fat: 3.3g
  • Carbohydrates: 3.4g
  • Sugar: 2.3g
  • Sodium: 0.52g
  • Fiber: 0.5g
  • Protein: 4.6g
Recipe type: Stuffed Chillies
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
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In this great recipe, Poblano chillies are stuffed with cheese and coated in an egg-rich batter. They are then fried until crispy and served with a tomato sauce that has been made spicy by adding Jalopenos and chilli powder. A fantastic gluten-free and vegetarian dish that is an excellent showcase of just how good Mexican cooking is. Buen provecho !
Ingredients
For the sauce
  • White onion - 1 medium (sliced)
  • Garlic cloves - 2 (finely chopped)
  • Olive oil - 1 tablespoon
  • Red Chilli powder – 1 teaspoon (optional
  • Jalapeno chilli – 1 sliced
  • Fresh Tomatoes – 2 large (chopped)
  • Chicken stock – 1 cup
  • Freshly ground black pepper - ½ teaspoon
  • Corn flour – 1 tablespoon
  • Water
  • Fresh coriander (Cilantro) – one tablespoon
For the Rellenos
  • Poblano chillies – 4 medium
  • Cheese (Gouda / Monterey Jack) - 200g (grated )
  • Eggs – 2 large
  • Vegetable oil – 300 ml
Instructions
Method
  1. Make the sauce first and keep warm
Spicy Tomato sauce
  1. Heat the oil in a saucepan to medium heat
  2. Add onion, garlic, and Jalapeno. Sauté until the onions are translucent
  3. Add chilli powder (if using) – stir for one minute
  4. Add chopped tomatoes. Allow to fry gently for 8 to 10 minutes
  5. Add chicken stock and pepper. Stir.
  6. Add water to cornflour until it becomes a paste the consistency of cream
  7. Making sure that the sauce is simmering, add the cornflour paste
  8. Stir until sauce is thickened.
  9. Add Cilantro. Stir
  10. Turn down the heat. Keep warm
Rellenos
  1. Chargrill the Poblanos on an open flame until skin is blacked
  2. Place in a glass bowl and cover with cling film for 5 minutes
  3. Remove the cling film. (The covering of the chillies in the bowl allows them to sweat and will make it easier to remove the skin)
  4. Peel off skin and remove stalks of Poblanos
  5. Slit one side to reveal the white membrane and seeds. Remove
  6. Fill the cavity with cheese and close by fitting two slit sides together. Keep warm
  7. Separate whites from yolks of eggs
  8. Whip egg whites until stiff
  9. Mix egg yolks together until combined
  10. Gently fold egg yolk mixture into egg whites until combined
  11. Heat oil to frying temperature (approx. 190 ° C / 375 ° F)
  12. Coat Jalapenos in the egg white/ yolk batter
  13. Fry coated chillies until the batter has turned light brown/ yellow
  14. Remove from oil and drain on paper towels.
  15. Serve immediately with spicy tomato sauce.
Note: Whilst best being served straight away, the Rellenos will keep in a warm oven for 30 to 40 minutes.
Notes
If you are unable to find Poblano chillies Romano peppers or Jalopenos can used. ( the flavour won't be as good though) Remember to reduce cheese quantity specified for Poblanos if using smaller chilies.

This recipe yields 4 portions

Image credit Jeffreyw/ CC BY 2.0 / via Flikr

Keywords: Rellenos wirh spicy tomato sauce

 

Aztec hot chocolate drink with chilli

Aztec hot Chocolate
 
Author: 
Nutrition Information
  • Serves: 2 large cups
  • Serving size: 100g
  • Fat: 5.4g
  • Saturated fat: 3.2g
  • Carbohydrates: 9g
  • Sugar: 8g
  • Sodium: 0.19G
  • Fiber: 1.5
  • Protein: 4.5g
Recipe type: Hot drinks
Cuisine: Mexican
Cook time: 
Total time: 
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The word chocolate is said to be derived from an Aztec word for “xocoaltl” which means bitter water. The chocolate drink that we know found its origins in an Aztec beverage that was a combination of cocoa beans, chillies, cornmeal, and water. It was very different to what we know today and somewhat of an acquired taste While our version of Aztec hot chocolate has evolved somewhat from its beginnings and is a lot more acceptable to the modern day palettes - one thing that hasn’t changed from Aztec days - is a love of the Chilli!
Ingredients
  • Milk – 2 cups
  • Cocoa powder- ¼ cup
  • Sugar- 2 teaspoons
  • Cinnamon sticks – two 2 inch sticks
  • Chillies – 3 birds-eyes (dried)
  • Mezcal (or tequila) – 75ml ( +/- 3 ounces)
  • Whipping cream- for garnishing
  • Cayenne powder - pinch
Instructions
  1. Pour the milk into a saucepan and set for medium heat.
  2. Add a little boiling water to the cocoa powder. Stir until smooth and add to the milk
  3. Add the cinnamon sticks and chillies
  4. Stir continuously until milk mixture comes to a steady boil.
  5. Remove from heat and allow to cool (approximately 10 minutes)
  6. Remove cinnamon and chilli. Discard
  7. Bring infused milk back to the boil and add mezcal/tequila
  8. Once heated through pour into cups and garnish with whipped cream and pinch of cayenne powder
  9. Enjoy!
Notes
Keywords: mexican hot chocolate recipe tequila

Image: Paul Fenwick /CC BY 2.0 / via Flikr

 

Chorizo with Chilli

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Fresh Chorizo

Chorizo with Chilli
Nutrition Information
  • Serving size: 100g
  • Calories: 189 kcal
  • Fat: 13g
  • Carbohydrates: 0.6g
  • Sugar: 0.6g
  • Sodium: 1.2
  • Fiber: < 0.5g
  • Protein: 16g
Recipe type: Sausages
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
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Whilst most people in Europe associate chorizo with being a dried sausage from either Portugal or Spain, the version presented here is uncured and will need cooking. In Mexico, this sausage is left to develop flavour in the refrigerator for a couple of days and is then used to make wonderful casserole dishes with beans, seafood, and chicken. It can also be fried as a breakfast sausage with eggs and fried potatoes and is absolutely amazing when barbequed
Ingredients
  • Pork shoulder– 1.2 kg - (2.66 pounds) (* see note)
  • Paprika - 3 tablespoons
  • Cayenne powder - 1 teaspoon
  • Chilli flakes – 2 teaspoons
  • Garlic - 4 cloves minced
  • Black pepper - 1 teaspoon (ground)
  • Sea salt. - 1 tablespoon
  • Dry white wine - ⅓ of a cup
  • Sausage casings - 2 meters (± 7 feet) 32/34mm (approx. 1 11 /32 inches wide) (see note)
Instructions
Pre-preparation
  1. Soak the sausage casings in cold water for 24 hours to remove excess salt
Making Sausage
  1. Cut the meat into 25mm x 25mm (1-inch x 1-inch) pieces. Keep cool in a big mixing basin (plastic, porcelain or enamel coated)
  2. Combine all the spices with salt. Mix well
  3. Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes
  4. Mince the meat into a coarse mince using a 4.5mm (0.177 inch) mincing plate.
  5. Using your hands, mix spice, garlic, and wine into minced meat for 2 to 3 minutes.
  6. Place mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausage will burst when it is cooked.
Notes
* Minimum fat content 20% or add pork back fat to bring it to this percentage

Sausage casings can be bought on-line or from your butcher.

This recipe yields approx. 12 sausages

image : jefferyw/ CC BY 2.0/ via Flikr

Keywords: Fresh chorizo with chilli

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