Chilli Con Carne Evening

CathSoc Meeting
Venue: The Clubroom, St John Stone House
Date: 12th October 2004, Tuesday
Time: 8.15pm
Number of Guests: 19

Tuesday nights are usually a real gamble, sometimes we have food, sometimes we don’t. That’s pot “luck” for you.

Chilli Con Carne
Chef’s notes: Just like every Nyonya matriarch has their own Ayam Buah Keluak or Babi Pongteh recipe, we have our own variations on every possible recipe. Here’s Padre’s popular Chilli recipe put into use (with variations again)

Ingredients:
5 lb minced beef
3½ tbsp chilli powder
5 tsp cumin
3 tsp garam masala
5 large onions
2 tsp sweet paprika
2½ pint stock
3 tsp ground pepper
6 cloves garlic
1 tins kidney beans (large)
1 tins chopped tomatoes (large)
8 tbsp tomato paste
salt to taste
Oil

Instructions:
1. Dice onions into small cubes and mince the garlic. Heat 3 tbsp of oil in large heavy bottom stockpot. Add pepper, cumin, garam masala, paprika and chilli powder and fry on low heat for 30 seconds till fragrant.
2. Add onions and garlic and gently soften. Add minced beef and fry till brown.
3. Stir in tomato paste into mince and add stock and chopped tomatoes. Bring to oil then simmer on medium heat for 15 minutes before adding kidney beans.
4. Simmer on low for 45 minutes, stirring often. Add salt and more chilli to taste.
5. Serve with fragrant steamed rice.