Chili Con Carne is another Filipino favorite recipe! And because it is spicy, and Urbano sure loves his Pinoy food spicy, he makes his Chili Con Carne recipe spicier! Want to know how to cook Chili Con Carne Urbano-spice style?

Warning – this recipe is rated OMG for spiciness! Tagalog speaking Australian Chris Urbano shows you how to cook Chili con Carne using all local Pinoy ingredients. His secret wonder wonder ingredient? None other than kesong puti!

Chris Urbano invites Martin of Canleys Chilli and Johann of Stanford x Shaw Ginger Ale to help him create a spicy Pinoy chilli con carne dish. Check out Urbano hit the Pasig markets for the first time – and round up all the critical ingredients – and people – he needs to create an oh-so satisfying spicy chilli cook!

The habanero  is a variety of chili pepper. When used in English, it is sometimes spelled (and pronounced) habañero, the tilde being added as a hyper foreignism. Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, yellow, and pink are also seen. Typically, a ripe habanero chili is 2–6 cm (0.8–2.4 in) long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale.

Chili con carne; English: chili with meat, commonly known in American English as simply “chili”, is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. Variations, both geographic and personal, involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word “chili” applies only to the basic dish. Chili is a frequent dish for cook-offs, and is used as an ingredient in other dishes.

Special Chili Con Carne by Maputing Cooking

 

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Chili Con Carne is another Filipino favorite recipe! And because it is spicy, and Urbano sure loves his Pinoy food spicy, he makes his Chili Con Carne recipe spicier!

Author: Chris Urbano

Recipe type: Dinner

Cuisine: Filipino

Ingredients

• Onions
• Garlic
• Ground pork
• Beef brisket
• Carrots
• Bell pepper
• Beef stock (optional)
• Coriander
• Red kidney and white beans
• Corn kernels
• Vegemite (optional) if not: salt and pepper
• White cheese / kesong puti
• Corn chips
• Kalamansi/lime
• Cumin
• Oregano
• Basil
• Chilli powder
• Habanero chili
• Finger Chili

Procedure

1. Sauté onions and garlic on a deep pot. On a separate pan, stir fry the ground pork then the beef.
2. Back on the pot, add in the carrots and bell pepper for 2 minutes. From the separate pan, add in the pork/beef and with chopped coriander.
3. Once simmered, add the beans. Vegemite to taste (if available) or salt and pepper.
4. Lastly will be the corn kernels for a little bit of sweetness. Let it simmer to cook for 60 minutes.
5. Serve with kesong puti and fresh coriander on top plus corn chips and lime on the side.

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