From Mexican cuisine comes the famous "chili con carne" stew that conquered the whole world. The preparation is very simple. But allow enough time for the stew to simmer, the result will only get better. Serve the "chili con carne" with rice and a generous spoon of fresh sour cream.
- 2 cans (400 gr- 15½ oz) chopped tomatoes
- 1 can (400 gr- 15½ oz) of drained kidney beans 400g
- 675 gr-1½ lb Ground/minced beef
- 1 Large onion chopped
- Squeeze of tomato puree
- 1-2 Chopped red peppers
- 2-3 Cloves of Garlic
- 2 sticks of celery
- 1 teaspoon of chilli powder or chopped fresh chilli (or to taste)
- 1 teaspoon of ground cumin
- Dash of Worcester sauce
- 1 pinch of cinnamon
- salt and pepper
- 1 small bunch of fresh coriander and
- 2 tbsp chopped coriander
How to make Chili con Carne:
Fry the onion in a hot pan with oil until nearly brown then add chopped garlic.
Add all dried spices and seasoning and stir for a few minutes covering everything.
Add all the vegetables and stir for a few minutes.
Meanwhile add the meat to one other pan and break it up with your spoon or spatula.
Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits.
Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. then add the mince and stir until brown - drain any excess fat if desired.
Add the chopped tomatoes,the onion with the garlic and the spices and reduce heat.
Stir well and add tomato puree to thicken if needed and worcester sauce, then leave to simmer for about an hour with the lid ajar.
Add the can of drained kidney beans and cook for a further 10 mins.
If the chili become to dry at any point just add a bit of water.
Serve with coriander leaves sprinkled over.
Serve with fluffy basmati rice.