Wooli part 7… post number 500, 400 followers and a big pot of Chilli Con Carne

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Chilli Con Carne with Beer

Post number 500 and we’ve just hit 400 followers to top it all off! And what better way to celebrate than a few beers with an old friend, while on holiday and eating a big fat pot of slow cooked goodness (not the pot, just the contents, that is).

This recipe has been inspired by Matt at Inspired Food in a guest post for my good blogland friend Laura at Laura’s Mess… pretty apt that the inspiration was from him really. Very apt indeed. Thanks Matt. Thanks for the inspiration.

I knew for a fact I would be making this after we arrived in Wooli and I had surveyed the bounty of food Jennee packed. My mind thought about many of the things we may or may not cook this week, but chilli con carne was on the the-house-will-need-to-actually-burn-down-and-leave-me-with-absolutely-nothing-including-the-cash-I-would-need-to-purchase-more-ingredients-to-stop-me-from-making-this list. I spied rib eye steak (I would’ve preferred chuck or flank but this will do the job) and a fat tin of kidney beans, which were staring back at me with their “pick me, pick me” eyes. Also, I had my friend Mark (who is the champion responsible for making that little search box you can now see in the top right corner of your screen) visiting tonight with a couple of extra younglings, so we can escape our wives for a night of debauchery and male bonding our wives may have a night to sit down together with out their children and discuss the issues poignant to the survival of the human race and possibly enjoy a shandy or two. Or, in an alternate reality, maybe they will all make out and send us photos of the results. I’m hoping the alternate reality vortex gets it ass over my house and opens the fuck up tonight! And I’d better call Jennee to make sure her phone is charged just in case…

This is the sort of shit you want to cook to impress your friends. It doesn’t require a heap of culinary talent (so you’re sorted), just an afternoon to slowly simmer away and get really sexy. Like the toothless old barmaid at 2am after drinking your own body weight in beer sexy. Give this baby some time and it will be the friend you thought you’d never have.

There's a sexy looking pot of gruel if ever I saw one
There’s a sexy looking pot of gruel if ever I saw one
The compulsory spread shot. It's like Penthouse magazine around here
The compulsory spread shot. It’s like Penthouse magazine around here
Tha avocado and tomato salad. Dressed with a little red wine vinegar, seasoning and olive oil
Tha avocado and tomato salad. Dressed with a little red wine vinegar, seasoning and olive oil
Nom, nom, nom. Wash it down with extra beer if desired
Nom, nom, nom. Wash it down with extra beer if desired
Layer that bad boy up in a bowl lined with cling wrap and then do layers of store bought ice cream with some crushed tim tams in the nibble for what turned out to be a pretty impressive dessert
The kids made simple ice cream cake for dessert. Line a bowl with cling wrap and then do layers of store bought ice cream or sorbet with some crushed tim tams in the nibble for what turned out to be a pretty impressive dessert
Turn it out to reveal the mango sorbet, crushed tim tam and chocolate ice cream cake
Turn it out to reveal the mango sorbet, crushed tim tam and chocolate ice cream cake

CHILLI CON CARNE WITH BEER (enough for a party)

1kg* beef chuck or flank (or rib eye if that’s what you got), diced
2 brown onions, diced
5 cloves garlic, chopped
3 tablespoons Tex-Mex spice mix (recipe follows)
1 teaspoon smoked chilli powder (or not if you’re feeding the younglings)
1 cinnamon stick
750ml beer. Tooheys new is what they seem to drink in Wooli so Tooheys new is what I used
3x 400g tins crushed tomatoes or tomato passata
3x 400g tins red kidney beans
2 pieces good dark chocolate
Seasoning
Steamed rice, pickled jalapenos, tomato and avocado salad/salsa (work it out) and natural yoghurt or sour cream to serve
• Get a nice big pot out for this one
• Season beef and sauté in a little oil until it starts to get some colour
• Add onions, garlic, Tex-Mex spice, chilli powder and cinnamon. Cook out for a few minutes until onion is soft
• Add beer (Seba likes to pour the beer in. I mean he really likes pouring a bottle of booze into something he’s going to eat… Hmmm, should I be concerned), tomatoes, beans and chocolate and simmer on really low heat for 3 hours, stirring regularly. This could also be a slow cooker moment if that’s how you roll
• Check if beef is tender by eating a piece (no rocket science or molecular gastronomy involved in that one), if not simmer for another half an hour
• Once beef is tender check seasoning and serve that shit up like a king!

TEX MEX SPICE MIX

¼ cup each dried thyme, oregano and ground cumin
1 tablespoon dried chilli flakes
• Mix it all together and store extra in an air tight container for your next Tex Mex feast

Welcome to Wooli boys!

*If you want it meatier feel free to add another 500g of beef and leave out 1 tin of kidney beans. And yes, if you don’t eat meat at all feel free to substitute the beef with a couple of tins of lentils or chickpea or whatever you think you like. I was once vegetarian too, you know

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22 thoughts on “Wooli part 7… post number 500, 400 followers and a big pot of Chilli Con Carne

  1. Best part for me …
    ” I’m hoping the alternate reality vortex gets it ass over my house and opens the fuck up tonight! And I’d better call Jennee to make sure her phone is charged just in case…”
    Too fucking funny!!
    Congratulations my friend. In an alternate universe, our restaurant would be SO dope.

    Cheers to many more peaks of success!

  2. Omgggggg. I have to make this. Stop. I haven’t had a nice chili in such a long time, and this is amazing.
    Just a question though! Is Toohey’s a light beer or a dark beer? Seeing as I’m in the ol’ US of A, I don’t think we have that particular brand here. 😛

  3. Hahahaa… inspiring indeedy! Matty boy is a legend. Was so great to feature him on the blog!

    Love the look of your version of boozy chilli con carne. The pickled jalapenos, ah man! Want. WANT. I’ve been eating pickled herrings and rye bread for a week now and I’m starting to add sriracha to everything… including Swedish meatballs. My family think I’m a mad Australian. Actually, that’s a pretty accurate description…

    Anyway, great post brother blogland legend friend. I’ll be mashing up your and Matt’s recipes when I get home and overdosing myself on chilli con carne goodness (at least they have beer here. Bwahaha)

    1. Yeah, I like that Matt character. Very inspiring indeed.
      I also like chilli con carne and it likes me (not in any kind of weird “sexy time” way though. Just wanted to clear that up).
      I also like beer.
      I also think you may be a little crazy but the sriracha has nothing to do with that.
      Smiley face

  4. Awesome post! I’m glad i could provide a tiny bit of inspiration! There could never ever be too much chili con carne in this world! 🙂

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