We start the Foodie Friday series with Chili Con Carne a real winter meal that was added in The Sims 3 Supernatural, did you ever think of adding quinoa to it? Or trying out a vegetarian version.
We welcome your Chili Con Carne recipes and pictures you can email them to platinumsimmers[at]gmail.com.
In Game Recipe
Prep: 25min | Cook: 30 minutes
Skill level 1
Requires recipe books: Chili Con Carne or Vegetarian Chili Con Carne
Ingredients: Steak, Ghost Chili
Ingredients (vegetarian): Tofu, Ghost Chili
Prep: 5-10 minutes | Cook: 60 minutes
- 4 tbsp vegetable oil
- 500g/1lb 2oz good-quality beef mince
- 2 onions, diced
- 2 garlic cloves, crushed
- 2 carrots, diced
- 2 celery stalks, diced
- 2 red peppers, diced
- 1 heaped tsp chilli powder
- 1 heaped tsp ground cumin
- 1 heaped tsp ground cinnamon
- salt and freshly ground black pepper
- 1 x 400g/14oz can red kidney beans, drained
- 2 x 400g/14oz cans chopped tomatoes
- soured cream
- chopped fresh coriander leaves
- lime wedges
- Heat two tablespoons of the oil in a large frying pan over a medium heat.
- Add the mince and fry until golden-brown all over.
- Meanwhile, heat the remaining oil in a saucepan over a medium to high heat. Add the onions, garlic, carrots, celery and peppers and fry until softened.
- Add the chilli powder, cumin and cinnamon to the vegetable mixture. Season, to taste, with salt and freshly ground black pepper. Fry for a further 4-5 minutes, stirring well.
- Remove the mince from the pan using a slotted spoon and add to the vegetable mixture.
- Add the drained kidney beans and the chopped tinned tomatoes and bring the mixture to the boil.
- Reduce the heat until the mixture is simmering, then half-cover the pan with a lid and simmer for about an hour, stirring every now and again to stop it from catching on the bottom of the pan.
- To serve, ladle the chilli into four serving bowls. Drizzle over the soured cream. Sprinkle with the chopped coriander. Garnish with the lime wedges and serve with nachos alongside.
Vegetarian Chili Con Carne
Prep: 15 minutes | Cook: 40 minutes
- 2 medium-sized sweet potatoes, (approximately 500g)
- 1 level teaspoon cayenne pepper, plus extra for sprinkling
- 1 heaped teaspoon ground cumin, plus extra for sprinkling
- 1 level teaspoon ground cinnamon, plus extra for sprinkling
- olive oil
- sea salt and freshly ground black pepper
- 1 onion
- 1 red pepper
- 1 yellow pepper
- a bunch of fresh coriander
- 1 red chilli
- 1 green chilli
- 2 cloves of garlic
- 2 x 400g tins beans – try kidney, chickpea, pinto, cannellini
- 2 x 400g tins chopped tomatoes
- Preheat the oven to 200ËšC/400ËšF/gas 6
- Peel the sweet potatoes and cut into bite-sized chunks
- Sprinkle with a pinch each of cayenne, cumin and cinnamon, drizzle with olive oil and scatter with a pinch of salt and pepper
- Toss to coat then put them on a baking tray
- Peel and roughly chop the onion
- Halve, deseed and roughly chop the peppers
- Pick the coriander leaves and put aside, finely chop the stalks
- Deseed and finely chop the chillies
- Peel and finely chop the garlic
- Put the tray of sweet potato in the hot oven to cook for 40 minutes until soft and golden
- Put a large pan on a medium-high heat and add a couple of lugs of olive oil
- Add the onion, peppers and garlic and cook for 5 minutes
- Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, stirring every couple of minutes
- Drain the cans of beans, then tip them into the pan with the tinned tomatoes
- Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes
- Keep an eye on it, and add a splash of water if it gets a bit thick
- Get the roasted sweet potato out of the oven and stir it through your chilli with most of the coriander leaves
- Taste and season with sea salt and freshly ground black pepper, if needed
- Scatter the remaining leaves over the top, and serve with soured cream, guacamole and rice (see Fluffy rice) or tortillas
Prep: 30 minutes | Cook: 35 minutes
- 500g premium beef mince
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 jalapeno chilli, seeded and minced
- 1 tablespoon chilli powder
- 1 tablespoon ground cumin
- 2 (400g) tins crushed tomatoes
- 2 (400g) tins black beans, rinsed and drained
- 1 green capsicum, diced
- 1 red capsicum, diced
- 1 zucchini, diced
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried parsley
- 1 pinch salt and ground black pepper, to taste
- 1 cup frozen corn kernels, thawed
- 1/4 cup fresh coriander, chopped
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover then simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
- Heat a large frying pan over medium-high heat and stir in the mince. Cook and stir until the beef is crumbly, evenly browned and no longer pink. Drain and discard any excess grease; set beef aside.
- Heat the olive oil in a saucepan over medium heat. Stir in the onion, garlic and jalapeno chilli; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chilli powder and cumin; cook 1 minute more to release the flavour of the spices. Stir in the tomatoes, black beans, green capsicum, red capsicum, zucchini, oregano and parsley. Season to taste with salt and black pepper. Simmer until the capsicum are tender, about 20 minutes.
- Once the red and green capsicum are tender, stir in the quinoa, beef mince and corn. Return to a simmer then cook 5 minutes to reheat. Stir in the coriander to serve.
Prep: 10 minutes | Cook: 7 hours
- 1 onion, sliced
- 1 red pepper, deseeded and thickly sliced
- small bunch fresh coriander, stalks finely chopped
- 1 tbsp sunflower oil
- 800g/1lb 12oz beef brisket, trimmed of excess fat and cut into matchbox-size pieces
- Salt and freshly ground black pepper
- 2 fat garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp hot chilli powder
- 1 tsp dried oregano
- 2 tbsp tomato purée
- 400g/14oz can chopped tomatoes
- 300ml/½ pint hot beef stock
- 400g/14oz can red kidney beans in water, rinsed and drained
- 1 cube good quality dark chocolate, minimum 70% cocoa solids
- Place the onion, red pepper and coriander stalks into a slow cooker. Heat the oil in a large non-stick frying pan, season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the slow cooker when ready.
- Add the garlic, spices and oregano to the pan juices and fry for one minute until fragrant. Stir in the tomato purée, tomatoes and stock then bring to a boil. Pour the hot sauce over the meat, then cover with a lid and cook on low for seven hours. Stir in the beans, then cook for an hour more until the meat is very tender.
- Pop the chocolate into the sauce, let it melt, then stir it in. Season the sauce to your taste, then scatter with the coriander leaves and serve.