Monday, May 18, 2015

Chilli con Carne and Cheese Dip

I like my chilli con carne with more meat than beans.  However, when it is meant as a dip, I like it with lots and lots of beans!  And cheese!!!

My recipe is a variation of my mom's; to be more accurate, it is a short cut of my mom's recipe.  My mom used to make it, beginning a couple of days before, with raw beans!  Uh... not me!  Canned beans are perfectly fine!  For this particular chilli con carne dip, the baked beans in tomato sauce (I like Ayam brand!  they even have a light version) is perfect!  Just drain the extra sauce (don't rinse, since the sweet-ish sauce completes the spiciness of the dish.

250 grams ground meat (pork, beef, chicken or a mix)
1 cup baked beans, drained
1 small onion, minced
2 cloves garlic, minced
1 cup diced tomatoes, with liquids
2 tablespoons tomato paste, optional
1 to 2 pieces siling labuyo or hot sauce
1/2 teaspoon cumin
1/4 teaspoon oregano
1 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon Hungarian paprika
salt and pepper, to taste
pizza cheese mix (mozzarella, parmesan and cheddar mix), coarsely grated

Saute the onions and garlic.  Add the ground meat and stir-fry until the meat is almost done.  Add the drained beans, diced tomatoes, tomato paste (this is to help thicken the mix faster but optional) and the spices (feel free to adjust the spices according to personal taste).  Stir gently so that the beans don't get crushed.  If the mixture is too thick, add water gradually.  The dish should be thick but not soupy.  Simmer a few minutes for the flavors to meld.

Spoon into a bowl and sprinkle a generous/hefty amount of mixed cheese.  Zap with a torch (or broil a couple of minutes) to melt the cheese.  Serve immediately!  with nachos, of course!

We served this to hubby's Thursday group and they were a big hit!

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