Chilli con carne on the BBQ

Everyone knows Mexico as the country of the mariachi, the sombrero and tequila, but you should certainly also discover the Mexican cuisine. ¡Caramba!


Chilli con carne on the BBQ

Mexican cuisine is a fusion of different cuisines. The basis lies in the Aztec culture, but Spanish and French cuisine have also had an enormous influence. The most well-known Mexican dishes are tacos, burritos and guacamole, but chilli con carne is also becoming increasingly popular.

Chilli con carne is a stew made of meat and chilli. The popular dish originates from the border area between Mexico and the United States and was originally made with pieces of buffalo meat.

Simmering on the barbecue

The preparation of chilli con carne is very simple. You get the best results when you calculate enough time for the stew to simmer. Simmering on a barbecue? It sounds crazy, but it's perfectly possible. Thanks to the Barbecook simmer kettles, it’s child’s play! The cast iron pot has feet, so that you can place it perfectly in the coals of your fire pit. You could also opt for Barbecook’s Junko. This ‘all-in-one' tripod + grid + fire bowl makes it possible to cook over a self-made fire. The combination of the sturdy pulley system, suspension chains and a simmer kettle allows you to conjure up delicious chilli con carne on the table! After the chilli con carne meal, enjoy a refreshing Corona and some Reggaeton music around the fire bowl. Where is the party?

Preparation of chilli con carne on the BBQ

For the preparation of the chilli con carne we use the Barbecook Junko, but any other fire bowl can work just as well.

Peel and chop all vegetables and crush the garlic.

Heat the coals and place the simmer kettle in the middle. Heat the olive oil and fry the chopped onion and garlic. Then add the minced meat and fry until done. Season with pepper and salt. Then add the carrots, drained kidney beans and sweet pepper. Cut the red chilli pepper in half lengthwise, remove the seeds and also add to the vegetables. Season with cinnamon, cumin, bay leaf, thyme and paprika. Add the tomato concentrate, tomato slices and red wine and simmer for 30 to 40 minutes. Is it simmering too much? Then remove from the heat for a moment. Stir regularly so that it doesn’t burn. 

Serve with rice, some lime, fresh coriander and sour cream. ¡Buen Provecho!

Did you know?

In America they make a lot of variations on the chilli con carne. In fact, they regularly organize 'Chilli cook off's'. Participants try to create a unique and intense flavour with their chilli con carne. This is how chilli con carne with chocolate and coffee was created for example. Ready for a challenge?