- Start by chopping the onions, add to a heavy based pan and fry till they've softened. Add in your green chillies, garlic & ginger paste, salt, bay leaf & cinnamon stick. Cook through till onions become golden brown & the chillies have softened. Add a splash of water if the mixture begins to catch.
- Add in the chopped tomatoes, curry powder smoked paprika & stir well. With a masher, roughly mash the mixture - don't worry about getting a completely smooth consistency .. chunky chilli is good
- Check the taste of your chilli base .. adjust the taste to your liking if any more of the ingredients need adding. Add your lamb or beef. Brown the meat on a high heat, once your meat has browned, lower the heat and add in the kidney beans, cook through until the oil separates from the meat & beans. Again add a splash of water if it begins to catch
- Pour in just enough water (preferably freshly boiled) to cover the meat & add in the worcestershire sauce. Stir through and leave to simmer on a low heat for about 20 minutes. Garnish with some fresh coriander and serve with my cumin rice and a good dollop of natural yoghurt.
Tuesday, 14 January 2014
Chilli Con Carne
Texas - the state that gave us Dr Pepper, (honest) the state where more land is farmed than in any other American state, the armadillo is it's mascot, its the home of girl group Destiny's Child and of todays recipe .. Chilli Con Carne .. yes it's a Texan dish .. not Spanish or Mexican that some people do assume
Beef seems to be the most popular choice for Chilli but quite often use lamb which tastes just as good in honesty, if you're vegetarian you can swap the meat for vegetarian mince which again tastes just as good and obviously healthier too !
For my chilli con carne you will need
3 medium onions
2 tbsp garlic paste
2 tbsp ginger paste
2 green chillies
2 bay leaves
piece of cinnamon (about 2 inch)
2 tsp curry powder
2 tsp smoked paprika
2 tbsp worcestershire or HP sauce
1x 400g tin of chopped tomatoes
2x 400g tin of kidney beans
1kg/alb mince lamb/beef
chopped coriander & natural yoghurt to garnish