Dinner around here is typically figured out by looking at what we have in our fridge, and then upon successful conclusion that those ingredients will not make enough of a meal for dinner and lunches we move on to step two: What does Ben want to eat for dinner?
Ok, so step two doesn’t always happen… sometimes there is step 1.5: What does Andrea want to cook? But if I don’t have anything in mind we skip that and go straight to what Ben wants to eat. Neither one of us are picky eaters so we generally agree on something, even if it’s just a simple baked potato and veggies.
Monday night Ben decided he wanted nachos with Chilli Con Carne. I looked at him like a crazy person… 1. We don’t have chips, 2. What the heck is Chili Con Carne?! Apparently what Americans call Chili, Aussies call Chili Con Carne… and I thought they were notorious for abbreviating everything!
My mom makes THE BEST Chili, and lucky for us I brought the recipe with me to Australia! I only changed it up a little from her original based on what we could find at the corner store, and how spicy we wanted to make it. I’ll give you some guidelines just above the recipe and in the notes so you can determine the amount of heat for you and your family. We’ve made this a couple times in Australia at the medium and hot range, and mom’s original is the mild.
To start this dish you want to make your chili mixture first by combining one teaspoon of salt with one tablespoon of flour, chilli powder, and cocoa powder in a small bowl with three tablespoons of red wine (or water – but that’s just not as fun!). Check out my heat meter below to determine how much spice to add.
If that looks like a lot of chili powder, that’s because I took photos while making the hot version of this recipe. Try to resist pouring yourself a glass of wine as you dice up the onion, peppers, and optional chili peppers.
In a large skillet, sauté ground beef, onions, and peppers, until beef is cooked through and the veggies are soft… and take a sip of wine. I mean who could resist only taking three tablespoons out of that bottle?
Next add in the canned ingredients and the chili mixture to the skillet, and let simmer for about 10 minutes to develop flavor. I’d say it was a close call for us in this skillet, but Ben just loves this Baccarat pan so much we always use it!
Once the chili has simmered and developed flavor, remove from heat and serve.
Back home we typically serve this Chili over white rice, in Australia we serve with corn chips, and if you’re in Chicago maybe you prefer spaghetti noodles. The choice is really up to you. My preference is in Nacho form: corn chips, chili, and melted cheese on top!
How hot do you want it?
Mild: Make recipe as directed
Medium: Add an additional 1 tablespoon of chili flakes (or powder) to chili mixture, OR dice 2 chili peppers and add to skillet with beef and onion
Hot: Add 2 tablespoons of chili powder to chili mixture, AND add 2 diced chili peppers to skillet with beef and onion
You can always kick the heat up a notch while simmering by adding additional shakes of chili powder to your liking.
- 1 teaspoon of salt
- 1 tablespoon flour
- 1 tablespoon sugar
- 1 1 tablespoon chili powder
- 1 tablespoon cocoa powder
- 3 tablespoons red wine (or water)
- 1 1/2 pound ground beef
- 1 onion chopped
- 1 red pepper chopped
- 1 can tomato soup
- 1 can diced tomatoes
- 1 can dark kidney bean
- Combine all dry ingredients in a small bowl with wine or water and set aside.
- In a large skillet sauté together ground beef, onion, and pepper. Cook until beef is cooked through and veggies are soft.
- Add canned ingredients and chili mixture to the skillet and mix through.
- Let simmer for 10 minutes to develop flavor.
- Serve over cooked rice or corn chips, and top with shredded cheese.
- How hot do you want it?
- Mild: Make recipe as directed
- Medium: Add an additional 1 tablespoon of chili flakes (or powder) to chili mixture, OR dice 2 chili peppers and add to skillet with beef and onion
- Hot: Add 2 tablespoons of chili powder to chili mixture, AND add 2 diced chili peppers to skillet with beef and onion