My husband has been asking for chilidog for more than a year and today, I made sure that it would turn out the way I expect it to. The reason why it took me a long time to cook him this was because I have done it before and it wasn’t much of a success. The last time I made chili was in February 2011 with sourdough bread, a few days after Masterchef US’ pressure test to guess the ingredients in the chili. Honestly, I wasn’t a fan of my 2011 chili! I think it’s because Masterchef didn’t let the public know the rest of the ingredients! Hahaha! Then there was the chili I made in 2010 which was even worse! I didn’t wash the canned beans enough that it tasted like everything was out of a can! 😦 Remember people, wash your canned beans thoroughly, make sure they don’t smell or taste like they’re out of a can — let the people think you boiled them until they were tender! Show them who superwoman is!
Okay..let’s get back to the present, my 2012 version of chili..
Today, I think I almost nailed it! I say almost because I know I could do better if only I could get my hands on ground cumin and chili. Unfortunately, the supermarket near my office did not have ground chili so I looked for an alternative and I found Colman’s Chili con Carne mix. I was suppose to follow Pioneer Woman’s recipe but I guess that would have to wait til next time.
This dish has got me scratching my head for alternatives because I couldn’t find pinto and kidney beans so I got black beans. Then, the most unfortunate thing happened! I think the minced beef was left out of the freezer/chiller too long and when I opened the bag, the smell was quite unpleasant! I hurried down to the supermarket near our building but found no minced beef. I needed that minced beef for the La Salle vs Ateneo basketball game, we needed to have chilidog NOW! There was only one thing left to do; buy a block of beef, slice it thinly into strips, dice it and chop like a crazy woman! Hahaha! After chopping like a crazy woman, it was already the end of 1st quarter and Ateneo was in the lead! Woohooo!
Above is a picture of the ingredients I used. They’re products of the US, UK, Germany, Hong Kong and Australia. It’s just like our company, a mix of Filipino, English, Irish, New Zealander and Chinese! I love our company which is why I will love this chili!
Like my most favorite bloggers (Pioneer Woman and Just One Cookbook), I will try to include step by step photos in my posts because I know first-hand how helpful it is. Don’t you just hate recipes which don’t have any photo at all? It’s like “here’s the list of ingredients, figure out how it’s going to look in the end!”.
Here goes my first post with step-by-step photos!!!
The chili I cooked this afternoon started with heating oil in a pan and then adding the minced onions.
When the onion has wilted and becomes translucent, add the beef. Can you notice the difference between the beef that used a grinder and the beef chopped by a crazy woman? 😀
When the beef has browned, I mixed the Chili Con Carne mix with 150ml of water and then poured that into the pan. You’ll start to notice that your house smells different now.
Next, I added a can of tomato puree. (I would like to believe that it was the same as tomato sauce, it is..right?)
Then I added 1 teaspoon of paprika and 1/2 teaspoon of oregano. After that, I mixed it, left it to simmer for around 5 minutes and then added the black beans. Do not forget to wash those canned beans before adding it into the chili!!!
The taste was almost spot on, except that it wasn’t spicy enough for both me and my husband. So we added 1/2 teaspoon ground chili flakes and finely minced bird’s eye chili (siling labuyo) and green chili.
I let it simmer for around 20 minutes. Make sure you check on it, mix to ensure it doesn’t burn and nothing sticks at the bottom.
Since I didn’t have anything else to do now, I put the frankfurters in the oven (220C for 10 minutes).
Just about 3 minutes before the hotdog and the chili were done, I toasted the hotdog buns in the pan grill then served that with the frankfurters topped with the chili con carne, fresh minced onions and sharp cheddar and regular cheddar cheese. Serve with Coca-cola, please! 🙂
YUM! My husband was so happy with our merienda, his eyes were glistening with happiness!
The Ateneo Blue Eagles won by 10 points! Awesome game, awesome chili!
*Special thanks to my office mate Ruby who taught me how to mince meat without a grinder. Last weekend, she taught me how to make dumplings too — yes, the wrapper and the filling! She’s a Chinese superwoman who is only a day younger than me and she’s got THE skills! 🙂 One day, we’ll have another cooking session and I promise to take pictures and show her to everyone!
Prep time: 10 minutes | Cooking time: 35 minutes
- 2 small red onions (or 1 big red one)
- 500g minced beef
- 1 pack of Colman’s Chili Con Carne (no MSG, no artificial flavouring)
- 150ml water
- 1 can of tomato sauce (or tomato puree) (no MSG, no artificial flavouring)
- 1 can of black beans
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp ground chili flakes
- 1 bird’s eye chili
- 1 green chili
- 4 sausages
- 4 hotdog buns
- Sharp cheddar cheese
- Mild cheddar cheese
- 1 small red onion for topping
- Heat pan with oil and saute onion until translucent.
- Add beef, saute beef until brown.
- Mix water with the chili con carne mix.
- Add the tomato sauce, paprika and oregano. Let it simmer for 5 minutes.
- Add the black beans and the chilies (flakes, bird’s eye and green chili) and let it simmer for another 20 minutes.
- Put the sausages in the oven for 10 minutes in a 220C temp.
- Grill the hotdog buns until a little bit toasted
- Serve with hotdog in bun, topped with the chili con carne, sprinkle fresh red onion and a mix of sharp and mild cheddar cheese.
Makes about 8 servings of chili con carne (we’re having burrito for breakfast tomorrow since we have left over chili!)