Tuesday, 15 July 2014

Chilli Con Carne

Chili con carne (Spanish pronunciation: [ˈt͡ʃili koŋ ˈkarne]; English: chili with meat), commonly known in American English as simply “chili”, is a spicy stew containing chili peppersmeat (usually beef), and often tomatoes and beans. Other seasonings may include garliconions, and cumin. Variations, both geographic and personal, involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word “chili” applies only to the basic dish. Chili is a frequent dish for cook-offs, and is used as an ingredient in other dishes (Wikipedia).

This is a very a classic dish, my family just love it. I made so much a few days ago that we had it for dinner two nights in a row. It taste better the next day though. The first night we had it with garlic rice and the second we had Yorkshire pudding to make it complete. As our chilli is rather spicy (hot), to tone it down we made chunky guacamole or just call it quick avocado salad. I believe mashed potato or baked potato just equally as good. This recipe is Jamie Oliver's recipe that I modified to what I have available in the pantry. 

This will make 8 large portions or enough for 12. If you made too much, simply freeze the extra and reheat when ever you needed.

Bahan - bahan / ingredients

1000 gr daging giling
1000 gr quality minced beef

2 sdm tepung terigu
2 tbsp plain flour

200 ml air ( kurang atau lebih)

200 ml water (more or less)

Bahan bumbu 

4 bawang bombay ukuran sedang, cincang
4 medium red onions, chopped

4 - 6 siung bawang putih, cincang
4 - 6 cloves garlic, finely chopped

8 bawang merah, cincang halus
4 escalion shallots, finely chopped

1 sdm cabe kering giling, atau secukupnya
1 tbsp chilli powder, or to taste

1 sdt jintan
1 tsp cumin

1 sdm tepung paprika pedas atau tepung paprika asap (kalau ada)
1 tbsp hot paprika or smoked paprika

olive oil
minyak zaitun

garam dan merica secukupnya
salt and pepper to taste

2 x 400 gr kacang merah kaleng (bisa diganti dengan 500 gr kacang merah segar, dapat dibeli di Pajak Beruang atau pasar lainnya)
2 x 400 gr tinned red kidney beans, 

400 gr tomat kaleng, atau bisa diganti dengan 1 kg tomat segar parut.
400 gr tinned chopped tomatoes

1 sdm tomato puree
1 tbsp tomato puree

4 sdm cuka balsamic
4 tbsp balsamic vinegar


2 medium carrots, grated
2 wortel ukuran sedang, parut sawut

1 jamur portabello besar (kalau ada)
1 large portabello mushroom (optional)

1 cabe merah besar atau sesuai selera anda, cincang  halus
1 large fresh red chilli or to taste, finely chopped

2 batang daun sop, cincang
2 sticks celery, finely sliced

2 paprika merah, cincang
2 red peppers, chopped

Panaskan panci diatas api sedang
Put large casserole pan a medium high heat.

Masukkan minyak zaitun secukupnya untuk menumis bawang bombay, bawang putih dan bawang merah sampai harum kemudian masukkan semua sayuran yang telah dicincang. Tambahkan bubuk cabe, cabe segar jintan dan juga garam dan merica. Lanjutkan masak, aduk sekali-sekali sampai sayuran lembut/lunak.
Put enough olive oil  to sauté onion, garlic and shallot until fragrant then put in all the chopped vegetables. Add the chilli powder, fresh chilli (if you use) cumin as well as salt and pepper. Continue to cook and stir occasionally until softened.

Sementara itu campur 2 sendok makan tepung terigu sampai rata (ini akan membuat daging terasa lebih halus sekaligus), kemudian masukkan ke dalam panci dan aduk rata sampai daging agak kecoklatan, ini akan meningkatkan aroma daging.
Meanwhile mix the flour and the minced beef thoroughly (this to make the beef smoother and thickened the sauce at the same time), then add into the pan stir and mix well until the beef is slightly brown, this will improve the beef flavour.

Masukkan tomat kaleng dan cuka balsamic, aduk lagi, tambah air dan didihkan untuk beberapa menit dan kecilkan api lanjutkan memasak selama 1 jam, aduk sekali-sekali. (tambahi air jika perlu, saya lebih suka memasak lebih lama, sampai 3 jam jika punya waktu. Rasanya lebih enak dan dagingnya lebih lunak)
Add the tin tomato and balsamic vinegar, stir again, add the water bring to a boil for a couple of minutes and turn the heat down to a simmer about an hour,  stirring every now and again. (add some more water if necessary, I do prefer to cook it longer up to 3 hours if I have time. Better flavour and the beef is tenderer)

Tiriskan kacang merah, bilas jika perlu (kadang-kadang, air atau syrupnya agak manis) dan masukkan 15 menit sebelum masak (karena kacang merah kalengan sudah empuk, tidak perlu lama dimasak) dan didihkan lagi sebentar. Siap disajikan.
Drain the kidney beans, rinse if necessary (sometime the syrup is a bit sweet) and add in 15 minutes before the chilli is ready (since tinned kidney beans are soft enough, do not need long cooking) dan bring back to a boil. Ready to serve

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