Spicy Chili con Carne

Spicy Chili con Carne
Spicy Chili con Carne is a popular spicy ground beef dish. My version is on the very hot side but if you cannot take the extra heat just reduce the chili ingredients to your preference. To allow the flavors to infuse together the dish is best serve the day after. But if you cannot wait that long just let the dish to cool down until the sauce thickens a bit. Chili con carne is popular garnish for hot dog sandwich serve with a lot of cheese and pickled relish. However to us Pinoys this is one yummy vian (ulam), serve with a lot of rice. Enjoy.


1/2 kilo ground beef
1 small can (300g) cooked red kidney beans, drained
1 medium size red bell pepper, diced
1/2 head garlic, chopped
1 large size onion, chopped
2 large size tomato, chopped
2 tbsp. tomato paste
2-3 red/green chili chopped
2 tbsp. dried parsley flakes
1/2 tsp. dried oregano flakes
1-2 tbsp. dried chili flakes
1/2-1 tsp. cayenne/chili powder
1 tsp. paprika
1/2 tsp. Worcestershire sauce
2-3 pieces bay leaf
2 tbsp. chocolate powder (Milo or Ovaltine)
salt and pepper
cooking oil

  Spicy Chili con Carne - Ingredients

Cooking procedure:

In a large sauce pan sauté garlic and onion until fragrant. Add in tomato, chili flakes, parsley flakes, oregano flakes and stir cook for 1 to 2 minutes. Add in the ground beef and stir cook for 3 to 5 minutes. Add in the tomato paste, Worcestershire sauce, bay leaf, chili powder, paprika and stir cook for another 2 to 3 minutes. Add 1 1/2 to 2 cups of water bring to a boil and simmer for 25 to 30 minutes or until most of the liquid has evaporated. Season with salt and pepper to taste. Add in the red kidney beans, chopped chili and continue to cook for 5 to 8 minutes. Add in the bell pepper and chocolate powder, cook for another 1 to 2 minutes. Let cool down for a few minutes to allow the sauce to thicken.


Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Champeni of Batangas