Chilli con Carne packs in meat of your choice and a generous dose of kidney beans
Chilli con Carne - an American invention that was put together thanks to its Mexican roots
There’s so much more to traditional Mexican food than the nachos and tacos one is so used to. The Chilli con Carne is an American invention that was put together thanks to its Mexican roots. It is either served with rice or accompanied by crisp nachos. It may seem like a spicy Mexican version of rajma but make no mistake; this is one meat fest!
Ingredients
15 ml vegetable oil
¼ green bell pepper, chopped
¼ yellow onion, chopped
300 gm lean ground beef (you can replace this with a meat of your choice)
½ beef bouillon cube
40 ml red wine
½ can whole peeled tomatoes, chopped, juice reserved
1 garlic clove, crushed
¼ can tomato paste
0.9 gm paprika
2 gm chilli powder
1 gm green pepper
1 gm dried basil
1 gm dried oregano
1 gm dried parsley
A pinch of black pepper
2 gm salt
3 drops hot pepper sauce (e.g. Tabasco)
¼ can of cooked kidney beans, drained
6 gm flour
6 gm corn meal
30 ml water
Method
Heat oil in a large saucepan over medium flame. Fry the green pepper, and onion, until softened. Add the ground beef (meat) and cook until browned. Crumble over the bouillon cube, and add some wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chilli powder, green pepper, basil, oregano, and parsley.
Stir in salt and black pepper. Bring to a boil over high heat. Reduce the heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
Stir in kidney beans, and hot pepper sauce.
You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes. In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into the dish, and cook for a further 10 minutes, or until it has thickened up.
( Source : dc correspondent )
Next Story
