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CHILLI CON CARNE

WHAT TO SERVE WITH CHILLI CON CARNE

The Diccionario de Mejicanismos, published in 1959, defines chili con carne as (roughly translated): “detestable food passing itself off as Mexican, sold in the U.S. from Texas to New York.” So not to offend our Mexican friends, don't serve your Chili con Carne with "tacos" but with a Yellow Rice.

Serves 4 to 6

CHILLI CON CARNE

500 g (1.1 lb) minced meat

2 large onions

4 tbs oil

2 tbs mince garlic

1 tsp peri-peri

2 tsp ground cumin

2 tbs paprika

1 tbs oregano

2 tbs tomato paste

11/4 cup beef stock

1 tbs cider vinegar

1 can - 400 g (14 oz) kidney beans, rinsed and drained

2 green peppers, chopped

 

 

  • Fry the onions and garlic in oil until golden brown.

  • Add the mince meat and cook for about 10 min till brown

  • Add the spices and stir for about 1 min.

  • Add the tomato paste, the beef stock and the vinegar; bring it to the boil and then cover and simmer for about 1 hour.

  • Add the kidney beans, and the green peppers, salt and pepper and simmer uncovered for another 15 min or until the peppers are tender.

TIPS

* Freeze well. Can be reheated in the oven or microwave

* Could use a 4 beans can for more variety

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Serving suggestions:

Serve for a casual lunch on toast or for supper with yellow rice or couscous

Serve like the Latin do, on its own with lots of fresh bread to dip on to the sauce.

Finish off with a watermelon if in season to cool the palate.

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