Recipes, DIY, Travel, Lifestyle Blog of a Filipina Mom


Chili Con Carne (Slow Cooked Chili)

Chili Con Carne (Slow Cooked Chili)

I always thought that Chili's (also known as Chili con Carne in the Philippines) as a bland and boring dish to eat. Not until I was attending a house party of friend years back. That opened my eyes to give the recipe a try as I simply couldn’t get over the dish! So from time to time, I would make this dish when I know I need to prepare a meal that would cover 2 days because of a busy schedule. 

 

Now, just a warning ahead. Although this recipe is fairly easy to make, it does take time and PATIENCE! Yes, if you are impatient like me, this recipe is perfect to practice patience. And it darn tastes good too! So in terms of time, you will need about 4 to 6 hours to cook it. Another thing, as this recipe takes time, I suggest that you use a slow cooker, or as any typical Asian or Filipino, use the rice cooker as this will consume a lot of gas on your stove. 


 

INGREDIENTS: 

½ kilo kidney beans 

1 cup tomato sauce 

½ kilo ground beef (best to use Australian beef than local) 

1 large onion - chopped 

6 cloves of garlic - chopped 

Medium size pepper - chopped 

Chili - optional 

Salt to taste 

1 tablespoon sugar 

1 liter of water 

Vegetable oil 

 

 

Spice Mix: 

½ tablespoon cumin powder 

½ tablespoon black pepper 

½ tablespoon dried oregano 

1/2 tablespoon cayenne pepper 

1/2 tablespoon cinnamon powder (or 1 whole cinnamon bark) 

 

Garnish: 

Grated cheese 

White onion - chopped 

 

 

PROCEDURE: 

 

  1. In a large pot, add the oil, and sautee the onions and garlic for a few seconds. 
  2. Then add the ground beef and a teaspoon of salt, saute for 2 minutes. 
  3. Add the pepper and mix again for another minute.

 

 

In some recipes, they would remove the liquid from the beef, however, I leave it as is. That beef juice is where the goodness is. 

 

 

4.  Add the tomato sauce, spice mix, salt, and water. Mix all the ingredients and let it boil for 20 minutes.

5. Check the chilis and lower the heat of your stove to low. Let it cook for 4 to 6 hours while occasionally mixing the ingredients to make sure that the bottom part doesn’t burn. Add 1 cup of water as well if the liquid has fully evaporated. 

6. Once the kidney beans are soft (a bit mushy already) and the liquid has simmered, turn the stove off. 

7. Garnish with shredded cheese and white onions. 

8. Serve and enjoy! Now, this dish is best served warm and can go very well with toasted bread or biscuits. 

 

 

Another tip, this dish goes BETTER and BETTER for days. So store it in the fridge and reheat. 

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