CHILI CON CARNE
My favourite Tex-Mex fix
There wasn't a lot of Mexican food to be had when I was growing up. Tacos, fajitas and quesadillas made their debut as popular cuisine in India less than a decade ago. But, as kids, one thing that we did get to eat every once in a while was chili con carne. And it's been (and still is) one of my favourite foods.
I searched the internet for a 'simple' chili recipe and the only simple (both in terms of ingredients and prep) recipe I found was this Betty Crocker one. I was initially worried that the recipe was too simple and that it wouldn't deliver in taste. I was wrong... it didn't just deliver, it surpassed all expectations.
Lamb/Beef mince: 1/2 kilo
Red kidney beans: 1 tin (500 gms)
Onion: 1 large, chopped fine
Garlic: 2-3 cloves, minced
Chilli powder: 1 tbsp
Cumin powder/ground cumin: 1 heaped tsp
Capsico/Tabasco or any red (hot) pepper sauce: 1 tsp
Fresh tomatoes: 2 chopped fine
Tomato puree/paste: 100 gms
Salt: To taste
Pepper: To taste
Coriander/Cilantro: To garnish
Oil: 2 tbsp
Sour Cream: 1 tbsp
Lightly fry the onions and garlic till aromatic.
Add the minced lamb and stir fry till the meat is browned.
Add the chilli powder, cumin powder, salt, pepper, pepper sauce, fresh tomatoes and tomato paste in to the cooked meat and mix well.
Stir well and bring to a boil.
Reduce the heat, cover with a lid and cook for an hour.
Add the kidney beans and season again as required.
Cook for 45 mins to an hour to let everything get nice and flavourful.
For the last 15 minutes, cook uncovered until the chili is as thick as you want.
Garnish with sour cream, chopped coriander and grated cheese.
Serve as is, or with tortilla chips, garlic bread or rice.