Chiswick chilli con carne

This is a warming dish from West London and only vaguely derived from the traditional Tex-Mex Chilli con carne. There are a few additions that build up the flavour in layers and create a dish that will be a bit of a challenge to anyone with a delicate palate.

Peel and dice the onion. Slice the fresh chilli and add to the onion. Finely chop 5 cm fresh ginger.  Place the onion, coriander powder, chopped red chilli and finely chopped ginger in a large pan, season with salt and pepper, and then add a tablespoon of olive oil. Gently heat the pan and cook until the onions become translucent. Stir in one to two teaspoons of red chilli powder and 500g of lean mince beef.

Fry the mixture until the meat has browned. Add one can of chopped tomatoes and one can of  drained, pre-cooked kidney beans. Add a table spoon of Worcestershire sauce and one-two tablespoons of hot pepper sauce. Add half a bottle of red wine and 3 dried chillis . Then cover and simmer for an hour. After 50 minutes garnish with fresh green chillis. When the chilli is just about to catch on the bottom of the pan, remove from the heat and serve with basmati rice and grated cheese.

(Photograph courtesy of FiveRings at English Wikipedia)


One medium onion
Fresh red chillis – (1-4 according to taste)
Fresh ginger root (5 cm)
Red chilli powder (1-2 tsp)
Ground corriander  (1 tbs)
Seasoning (salt and pepper)
Olive oil (1 tbs)
Lean beef mince (500g)
Chopped tomatoes (1 can)
Red kidney beans (1 can)
Red wine (half a bottle)
Dried chillis (1-3 according to taste)
Worcestershire sauce (1 tbs)
Hot pepper sauce (1-2 tbs according to taste)
Fresh green chillis (1-6 according to taste)

Basmati rice
Grated cheese



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