Last week was the 4th of Jooo-lye and, being married to an American, that actually means something in our house.

American food is having a bit of a coming-of-age here in Australia at the moment.  Around the country we are seeing a lot more American influenced restaurants popping up.

One of the great things about American cooking is they draw influence from so many different cultures. And this melting pot of cuisine has some great one pot wonders.

Chilli Con Carne is a dish that has been embraced right across the country. You will find it on the local menu everywhere, and each particular region has it’s own twist.

So we’ve done the same, and given our recipe a bit of A-Strayn style. We’ve included lots of coriander, tomato and lime – which the Texans would be horrified at, but which I think makes ours superior!

There are four things that I love about this recipe:

  1. It has wine
  2. It has a lovely light fresh feel
  3. It is super easy to make
  4. The whole family will love it

Honestly, give this a go one night after work, or after a particularly long and trying day with the kids, and I think it will make its way into your weekly repertoire.

When it comes to the chilli portion of the dish use what you feel comfortable with, and hey – if you really don’t like hot spice – throw in a little red capsisum instead.  The chilli can always be served on the side if you have varying degrees of spice lovers in the family. 

This Chilli Con Carne can be matched perfectly with an off-dry Riesling – like the Xabregas Estate Riesling 2011 we reviewed earlier this wek – or if you prefer a red, grab our wine of the month for July 2012, the Jim Barry ‘Three Little Pigs’ Cabernet Shiraz Malbec 2010.

Have a fabulous week!

Michelle xox

Ingredients

Serves 4

  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 700g lean minced beef
  • 1 tsp ground cumin
  • 1 tsp dried chilli flakes
  • Few shakes of Tabasco
  • 1 tbsp Dijon mustard
  • 2 tbsp tomato sauce
  • 425g can tomatoes, chopped
  • 400g can red kidney beans, drained
  • 200ml dry red wine
  • Sea salt and pepper
  • 2 tbsp coriander
  • To garnish
  • Avocado
  • Tomato
  • Lime juice
  • Coriander
  • Corn chips or Rice to Serve
Method

Heat the oil in a large frypan and cook onion for about 5 minutes or until softened. Add garlic, stir for a moment, then add the minced beef, breaking it up as it cooks for another 5 mins or until browned.

Add cumin, chilli, Tabasco, mustard, tomato sauce, tomatoes, beans and wine, and then let it simmer on the stove top, stirring occasionally, for 30 mins or until thickened. Season with salt and pepper, and stir in chopped coriander.

To serve, spoon into warm pasta bowls or plates with plenty of rice or corn chips. Garnish with freshly diced avocado and tomato tossed with lime juice and more coriander.