Did you know that Chilli con Carne originated in the United States, more precisely in Texas? For whatever reason I was under the impression this was a Mexican dish but no, Wikipedia says differently and this took me completely by surprise. Good thing I checked first!
Anyway, I doubt my Chilli con Carne in any way resembles the traditional recipe but we like it. I cook the meat in the slow cooker but you can make it in a pan if you don't have a slow cooker, the difference being that in a pan you might need a little more liquid and to stirr it occasionally.
Our son A. loves this dish and usually the following day he takes some of the meat in a pitta bread in his packed lunch.
Chilli con Carne
400g lean mince beef
1/2 onion, chopped
A few slices of chorizo
2 garlic cloves
1/2 can chopped tomatoes
2 cans chilli beans
1 orange pepper, deseeded and cut into strips
Pinch of chilli flakes
Small bunch of fresh coriander
2 chicken stock cubes
In a pan fry the chorizo, the onion and the garlic in a little olive oil. Add the mince beef and cook until the meat is brown then add the remaining ingredients. Put the lid on and simmer for a few minutes.
Transfer to the slow cooker and choose the setting you want, I usually put it on medium for about an hour and then change to low and cook for approx. 3 hours.
Serve with white rice.