Thursday, October 7, 2010

Chili con Carne (Kirschbits Style)

Yummmmy! I know most of you who read this and see the photos might be already in a Yummmmy! state.

So well few words to add, only to stress that this recipe is my own development (a quick recipe) from the worldwide known mexican dish Chili con Carne, so I don't pretend to present it as the proper Chili con Carne original mexican recipe. I love to cook, and I tend to develope my own way to cook what me or my family eats (usually with less fat, and with one or 2 different ingredients).

This is to be accompanied with Nachos, Tortillas (corn or wheat), bread, Pita bread, or alone. As you wish! I also made a quick Avocado cream -recipe in the end- to complete the dish.

So that said, to the recipe!

Chili con Carne (Kirschbits style):

  • 500gr. Minced (ground) Meat (I prefer Beef)
  • 1/2 fresh red Paprika
  • 1/2 onion
  • 2 tomatoes
  • 1 Chili pepper fresh or dry (the length of your finger. Open and remove the seeds)
  • a handfull of Parsley
  • a handfull of Coriander
  • 2 or 3 Basil leaves
  • 1 Tbsp Tomato paste
  • 1/2 Tbsp Mustard
  • Salt, Pepper, Garlic, Cumin as needed
  • 1 glass of Water
  • 1 can of Kidney Beans (or 250gr cooked Kidney Beans)


Put the Meat in the hot pan, yes, DON'T add oil or fat of any kind! The Minced meat has already enough fat to cook the meet on its own juices. If the meat is excellent quality with very few fat, let the Meat cook on its own juices using the pan's cover.

The Meat will release all the fat as liquid very quickly. Once this happens, use clean paper towels (2 to 4 normally) to absorb the fat directly from the pan (see photo). Absorb as much as you can and dispose. Let the Meat cook until is dark brown and very fine and grainy.

While the Meat cooks (5 or less minutes). Cut the vegetables (Tomato, Paprika, Onion and Herbs) in smaller pieces to put them in your Mixer Bowl. Turn on your mixer until the vegetables are well mixed, looking like a thick paste or sauce, though is visually good to leave some smaller pieces visible.

Back to the Meat. Add the Tomato paste and the mustard. Season with salt, pepper, garlic and cumin. Mix, then add the vegetables sauce and mix. Then add the water. Mix carefully, the Sauce will be made almost immediately. Cover the pan for 2 minutes.

Open the Chili pepper and carefully remove the seeds, otherwise your tongue will ask for help!. Be careful to not to touch your eyes, mouth or face after manipulating the Chili. Wash your hands after cleaning the Chili!) Cut the Chili pepper and add to the meat. Mix.

Open the can of Kidney Beans and wash them (remove the liquid from the can and add some water to it, stir and remove this water). Add the Beans to the Meat and Mix.

Cover the pan again for 2 more minutes. Rectify seasoning (add more salt or pepper if needed). Done!

Avocado Cream (Dip):
  • 1/2 Mature Avocado
  • 1/2 tsp Cooking herbs (Parsley, Coriander, Basil)
  • Salt, Pepper, Garlic, Paprika (condiment) as needed
  • 6 to 8 Tbsp Natural Yogurt
  • 1/2 tsp Lemon juice
  • Additional if you wish: 1 full Tbsp Cheese Cream (Philadelphia kind)


Cut the avocado in smaller pieces as I've shown you in my previous recipe. Put the pieces in a bowl, add the salt, pepper, garlic, paprika, herbs, lemon juice and the yogurt (also the cheese if you want to use it. It is quite good as well with it, but more for a dip for any occasion). Mix everything with your mixer. Rectify seasoning. Done!

This cream can be made in different ways. You can add 2 tsp of the vegetables mix for the Chili con Carne before cooked (tomato, fresh paprika, onion), and/or you can add 1 tsp of mustard, and/or you can add 1/2 tsp Olive oil. The main ingredients will be always Avocado and Yogurt. Let your imagination and taste fly and create your own Avocado Dip (but don't add ketchup please!).



Wendy Martin said...

As always...AMAZING! Thanks

Van said...

Thanks to you Wendy :D My personal favorite is the avocado cream. It can be done to match so many different finger-food dishes :D