The Mexican dish of chili con carne - very popular and loved in the US and throughout Europe and beyond. This simple dish is made with ground or minced beef, kidney beans, vegetables, spices and, of course, chili. It is a very tasty dish, and is often served with boiled rice, but you should also try it on a tasty baked potato, sliced lengthwise along with a spoon of soured cream.
It is also a dish that is ideally suited to freezing – cook up a large batch and freeze into suitably-sized portions. After a long day you only need to defrost your chili con carne, cook a portion of rice, et voila, you have a delicious and healthy (TV) dinner!
As you all know, I have a great interest in herbs and spices – as well as the punchiness that you get with spices such as chili, they can also be used to give a subtle and delicate flavor accent to a dish. Star anise is often used in sweet baked goods, fruit salads, compotes, etc, to deliver that subtle accent, but in this recipe, as odd as it may seem, it gives an incredible taste to the beef. Take my advice and be sure to use it - you might just like it!
A detailed recipe...
