Recipe Review -- Chilli Con Carne -- Everyday Cookbook

[cecilia]

I can't believe there's not already a review for this dish.  Made it tonight.  Lovely taste and so quick.  Of course the big test is do the beans survive?  Yes, they did.  I threw in plenty of Veg Stock Concentrate (a not too salty version) and I could taste the benefit of that.  Simple, fresh good family fare.  5/5 from us.

[judydawn]

Using google as a search engine, I found the following additional comments on this recipe.

From Bec8112 posted on the forum on 6th June 2012 in her introduction thread

Chili Con Carne (EDC) (not enough spice - might add more chili next time or different herbs/spices)

From Chelsea on her blog

When making chilli con carne I add 2 heaped tsp of smoked sweet paprika (add with the chilli) and half a cup of chopped coriander leaves (add at the end) for extra flavour. Yum!

[ElleG]

I am surprised it hasn't been reviewed as well. It is a family favourite. I usually add a big handful of fresh herbs from the garden, I usually use lamb or beef mince, and stir it really well to make sure there are no lumps. I cook the onion, garlic and chilli for 5 mins, then add the mince for 2 mins and cook for 17 mins at the end, stirring well once through the last 17 mins.

 if I cook it for company (they don't have to know how easy it is!) I serve it with corn chips, avo and sour cream.

[Greyhoundmum]

I made this for dinner tonight. Bit disappointed. There was quite few large clumps of meat stuck around the blades. It didn't look like it was moving on soft so I cooked it in speed one. I may try it next time. With shop bought mince.

[ElleG]

Greyhoundmum, that happened to me until I started stirring it really well a few times during cooking. Even with shop bought mince it can stick under the blades. I also make sure there are no lumps. Simple measures make a differnce to the end product.

[TraceTrace]

I made this as my first dish in my brand new TMX last night for dinner

It was very tasty and so simple and passed the all-important DH test ("did that just all cook in the same bowl?") - I did take a lot longer than my consultant when she did my demo but I wanted to make sure I had all the dials and buttons correct - I didn't want to forget to hit reverse, then end up with a meat slushy!

I used shop bought mince and made sure I stirred a couple of times during the cooking process (thanks to the suggestions above) so I had no issues with the meat sticking under the blades. It wasn't spicy enough for our tastes with one whole chilli, seeds and all, so might try adding another chilli or some chilli powder next time. I might also try the paprika suggestion from a previous post or perhaps some Umami Paste (which I am hoping to make during the week!) for extra flavour as I felt it needed a little something extra.

I also found it a teeny bit watery - any suggestions on how to correct this? Should I cook for longer, or add some cornflour? Or just use more mince (I used about 500g)?

[judydawn]

I always add some cornflour/water mix to anything that is too watery TT as a lot of the Thermomix recipes are from books.

[Jamberie]

I made this as part of my cook up last week and have two dinners worth in the freezer. The only problem is that the mince went a little bit too fine for our liking (cook's error)....does anyone have any ideas on what I can do with it? I was thinking maybe use it as a filling for gozleme..... but need more ideas.  We aren't going to enjoy it in its current state but I don't want to waste it either :/

[judydawn]

Can you cook some rice Jamberie and mix it through the mince mixture.  Might be a bit like a Chilli Con Carne risotto 

[Wonder]

I would probably make pies out of it, if it's little thin just reduce or add a little cornflour. Anything wrapped in pastry immediately tastes better to me 

[CreamPuff63]

nachos?

[muzzy]

Am wondering could I do this using the rice bowl as suggested for spaghetti?