Spanish Chorizo con carne

Hello 2012.
My first recipe of the year.  Let’s kick off with something a little porky and a little spicy. And best of all, super easy. The boys were out picking up a couch. Well, the story is like that. We had a three seater couch that would not fit through the doorway to the lounge area so it sat in the hallway for a few weeks. We finally got rid of it on Gumtree and at the same time a friend was getting his two seater couch and picking up another larger one. Long story short, we scored a two seater. We have a couch. Finally.
I made them chilli con carne for the hardworking boys. I also made some soft tacos, strawberry vanilla friands and eggnog. I must say that I had a really productive and fun day in the kitchen.
Spanish Chorizo con corne

Spanish Chorizo con corne

Spanish Chorizo was used instead of minced beef. It was already packed with flavour and with the hint of smokiness.
Chorizo

Chorizo

I could not help myself with these beautiful and bright capsicums.

capsicums

capsicums

And I used this can of pinto beans.

Pinto beans

Pinto beans

Love how deep red the colour of the stock goes after simmering for a few hours.

Chilli con carne pot

Chilli con carne pot

Ingredients:

  • 550g of Spanish chorizo. meat squeezed out from the tube
  • 1 medium onion, diced
  • 4 whole cloves of garlic
  • 1 red capsicium, diced
  • 1 yellow capsicium, diced
  • 1 orange capsicium, diced
  • 2 tsp of cumin
  • 1 tsp of cloves
  • 2 tsp of paprika
  • 2 tsp of dried chilli flakes
  • 500g of fresh small tomatoes, diced
  • 410g tinned cherry tomatoes
  • 400g tinned pintos beans
  • Double shot of espresso
  • 1 cinnamon quill
  • 600ml of beef stock
  • Handful of parsley ends, finely chopped
  • Sprinkle of oregano
  • Salt & black pepper
  • Creme friache
  • Grated cheese ( I used the King Island Netherby Blue)

Method:

  1. Heat the oil and saute the onions until soft and translucent. Use a low heat. Then add the Chorizo meat to brown for a couple of minutes. Now add the whole garlic cloves, oregano and parsley ends
  2. Saute for a couple of minutes and then add the capsicums. Combine until soft. Then add the stock, cumin, paprika, cloves, small fresh tomatoes, canned tomatoes, chilli flakes and cinnamon quill
  3. Just allow the stock to come to a soft bubble and then turn the heat to low and allow it to simmer for a couple of hours. Add the pinto beans after an hour, open the cover and continue simmering
  4. The stock will become a deep red and brown colour. Season and then serve hot with a spoonful of creme friache, grated cheese. Or you can serve it large chucks of bread or with white rice. You can even stir it through pasta. YUM!

What will you have this bowl of Spanish Chorizo con carne with?

Spanish chorizo con carne

Spanish chorizo con carne