Hey folks, sorry about the super late post. I was meant to post this 2 weeks ago but I received some good news and my mind was pre-occupied after that. I will share the good news in time to come :)
On to the food…
It’s not often that my husband and I dine at Spanish or Mexican restaurants. When we do eat something Mexican, it’s usually dipping nachos in a jar of store bought salsa. Not really exciting I know. When I could finally make my own Mexican style beef and beans, I was really excited! I came across a recipe from my husband’s co-worker’s other half here. Check it out. This recipe is surprisingly easy to make and it’s delicious. Perfect with nachos and rice. I must say perhaps I should re-name the title to “no chili con carne”, heh. The original recipe give you the option of using chillis but in this recipe, I don’t use any, but of course, if you love chilli, add as much or as little as you like.
Simple Chilli con Carne (recipe adapted from Fongolicious)
1 Tbspn olive oil (approx)
1 Medium onion – finely diced
pinch or 2 of cayenne pepper (or to taste)
2 to 4 Tbspn ground cumin
2 to 4 Tbspn ground coriander
500g of mince beef (can be substitute with mince pork)
2 cloves garlic – roughly chopped
2 cans red kidney beans – drained
2 cans diced tomatoes
1 tspn salt (to taste)
(optional) fresh chilli(s) – sliced
1. Mash half (1 can) of the red kidney beans and set aside.
2. On high heat in a large pan or wok, add oil and a little more and brown the onions. Add in half of the spices (cayenne pepper, ground cumin and ground coriander) and stir. Throw in the minced beef, stir and seal. When there are still pink bits of the meat showing, add the garlic and stir. Lower the heat to medium.
3. Add the red kidney beans and the mashed kidney beans to the mince and stir well. Add the canned tomatoes. Throw in the rest of the cayenne pepper, ground cumin and ground coriander. Add salt to taste amd stir well. Feel free to add more of the spices if need be. Add chilli/s at this point if you like.
4. Turn down heat to low and simmer for 30 mins making sure to check in 5-10 minute intervals that the mixture is not sticking to the pan.