Chili: Mexican dish meets North African cooking tool

Thanks to our big communication networks we are living in a culinary world with no boundaries. So why not combining a Mexican dish with an old North African cooking method? I introduced my chili con carne recipe to a tajine.

A few weeks ago I invested in a tajine or tagine and since then I am experimenting different recipes for my family. Originally this cooking tool is an earthenware pot, in our latitudes the tajine is made from flame ceramic and can be used on and also in the oven.

I know you probably won’t believe me but chili con carne is completely integrated in the Austrian cuisine. In almost every restaurant you can order one – also on New Year’s Eve there always will be some chili or goulash served on midnight. I don’t know where this really comes from – I just enjoy it! And every family has its own recipe with different ingredients.

So do I – I took my personal recipe and used a new method and the taste of it stands for itself. It makes me happy trying new things and I hope you will enjoy it the same way as I do. The best thing about cooking with a tajine is that you only need to add a minimum amount of extra liquid because due to its dome shaped cover the steam is trapped and returns the condensed liquid to the pot.



  • 500g minced beef
  • 1 big onion, chopped
  • 2 Tablespoons peanut oil
  • 3 Tablespoons chili powder
  • 2 Tablespoons sweet paprika powder
  • 3 Tablespoons tomato paste
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 3 garlic cloves, minced
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 tomatoes, chopped
  • 60g celery, chopped
  • 2 cans diced tomatoes
  • 1 can kidney beans, undrained
  • 1 can corn, drained
  • salt and pepper to taste
  • parsley to decorate


  • Use your tajine – also your biggest casserole type pan will do – on a medium high heat. Add the oil and combine the onions and the minced meat. Season with chili and paprika powder, tomato paste, cayenne pepper, cumin, salt and pepper – cook until evenly brown. Drain grease.
  • Add the vegetables to the chili and bring it to the boil – reduce heat to low and add the tomato cans and kidney beans.
  • Cover and simmer for 45 minutes. Stir occasionally to stop it catching. If you feel it’s necessary add some water – it always depends on the quality of your ingredients.
  • Add the corn and let it simmer for another five minutes – so the corn remains crispy.
  • Serve in a big bowl and decorate with parsley. Crusted bread will taste delicious with your chili con carne



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s