The Perfect Chilli Con Carne Recipe

The Perfect Chilli Con Carne Recipe

• November 19, 2015

I have finally mastered a chilli con carne recipe that I absolutely love. As the weather has turned cooler, I am definitely going to be making a lot more of this.

There are 2 secret ingredients in this recipe which makes it taste blooming fantastic, and served with sour and spicy jalapenos and cheese I can bet this will having you digging for seconds. Just typing jalapenos has me salivating!  

Gather your ingredients and let's go. The 2 secret ingredients are not actually in this groupie (I totally forgot) but I can reveal they are English mustard and marmite! The marmite really tones down the tang from the tomatoes and gives the chilli more depth of flavour, and the English mustard just works. A tip I picked up from watching Americans cook their chilli on TV!

I used pork instead of traditional beef mince as I needed to use up what I had in the fridge already and it turned out really well. I would use pork mince again for chilli.  

Marinade the pork mince with some dark soya, garlic powder, salt, white pepper and oil. Mix well.
 

Fry your vegetable medley.

Add the lovely darkened and marinaded mince pork. Stir around and fry until the pork is half cooked.

Add tinned tomatoes and kidney beans. Give it a stir and add the rest of the ingredients. When it is throughly cooked through, dish up and serve with rice. My husband and I love having having ours with jalapenos, cheese and tortilla chips! How will you eat yours?
 

Ingredients:
For the marinade;
2 tsp dark soya sauce
1/2 tsp garlic powder
1/2 tsp sugar
1 tsp oil
Salt
Few dashes of white pepper 

1 packet pork mince  
1 tin of tomatoes
1 tin of kidney beans
4 cloves garlic, finely minced
1 shallot, diced (shallot really enhances the flavour)
1 onion, diced
1 green pepper, diced
2 tbsp tomato pure
1 tsp English mustard 
1tsp marmite
1tsp cumin powder
1tsp cinnamon
1tsp paprika
1/2 tsp chilli powder
1tsp sugar
Salt 
Black pepper
1 cup of water

Directions:
1. Marinade pork mince with the marinade mix above.  
2. Heat oil in the pan, add garlic, shallot, onion, green pepper and stir for 2 minutes. 
3. Add the pork mince and stir until mince is half cooked.
4. Add tinned tomatoes and kidney beans. Give it a stir and add the rest of the ingredients. When it is throughly cooked through, dish up and serve with rice.
5. We like ours with jalapenos, cheese and tortilla chips!

Were you suprised by the English mustard and Marmite?