Thursday, 18 October 2012

Chilli con carne

This is yet another instalment of 'things I cooked ages ago and have yet to upload because I'm a fail at life.' During the summer, we met up with Klaus and Erika. Mum spent a summer with them in Germany 'many moons ago' (her words, not mine!) and since we were in the area, we popped in to see them.  Erika made us the most delicious chilli con carne which was so tasty, even to my spice-phobic taste buds!!!

When it came to attempting to replicate the pure loveliness, I was surprised at just how close my version came to the real deal! Unfortunately, rather than finding a normal strength chilli sauce, I could only find an extra hot version which personally, I think I put in too much of, but dad said that he really liked it (obviously he has a higher spice threshold!) Still, I will keep an eye out for a slightly milder version for next time but apart from that... I wouldn't change a thing!

Klaus und Erika's chilli

(serves 6 people)

500g minced beef or pork or a mixture of both
2 tbsps. of oil
3 medium onions chopped
1 large or two small tins of red kidney beans (thoroughly drained)
1 large green pepper de-seeded and chopped
½ red pepper de-seeded and chopped
1 small tin of tomato
250ml chilli sauce
about 300ml of hot water
salt and pepper

Heat the oil in a large saucepan and cook the onions gently for a few minutes. Turn the heat up, add the minced meat and brown it well, stirring just a tad. Add the kidney beans, chilli sauce, water, peppers and tinned tomatoes to the pot before letting everything simmer for about 20 minutes.
Add the water to the pot (and you may also want to add some stock - I didn't.)
Serve with some French bread and enjoy!


  1. A highlight of the year. Well done son.

  2. Ruth (can't figure out how to sign in on iPhone!)Monday, 22 October, 2012

    If ever your chilli is too hot ... Dairylea triangles or laughing cow melted into chilli is yum and cools it down ... I love spice but my dad has been known to double dose with the chilli powder!!!