My Mom's Chili con Carne

Mommy's Chili con Carne: the ultimate comfort food!

Whenever my family craves for comfort food, I always think of my Mom's Chili con Carne which I ate many a rainy day while I was growing up. I've modified the recipe and now serve it to my family.  They love it! It's spicy, hearty, cheesy.



MOM'S CHILI CON CARNE, Modified
Serves 6

500 grams ground beef
250 grams red kidney beans
380 grams canned sweet corn
3 cloves garlic, minced
1 small onion, minced
2 cans tomato sauce, 425 g each
2 tomatoes, chopped
1 beef bouillon
1 teaspoon freshly milled, black pepper
2 tablespoons Mexican chili powder
2 tablespoons white sugar
1/2 teaspoon chili flakes
Freshly grated mozzarella cheese, for topping

Procedure:

1. Prepare your beans the night before by fully submerging them in a bowl of water. This will soften the beans and shorten the cooking time.  On the day itself, drain the beans, then put the beans in a pot with water enough to cover them. Boil until the beans are ALMOST cooked; still firm (we will finish the cooking with the tomato sauce later). Do not overcook the beans; this happens when you see the beans breaking in half. Drain the beans and set aside.

2. Prepare the sauce. Heat 3 tablespoons olive oil in a deep pot. Saute the onions till slightly brown. Add the garlic and brown them a bit. Add the tomatoes, chili flakes, bouillon and mix thoroughly.

3.  Add the ground beef and sauté till all the meat is brown and fully cooked.  Add the tomato sauce, pepper, sugar and chili powder.  Turn up the heat until the sauce is simmering.

4.  Add the drained beans to the sauce and mix well. Simmer until beans are fully cooked.  Add the corn, with its own liquid, into the sauce.  Mix well and heat till piping hot. Taste and add salt, pepper and chili powder to taste.

5.  Serve in a bowl with freshly grated mozzarella cheese and a slice of toasted baguette. Then think of Home. Bon Appetit!