CUISINE (MEXICAN)

CHILLI CON CARNE:

In writings from 1529, the Franciscan friar
Bernardino re Sahagun described chili pepper-
seasoned stews being consumed in the Aztec
capital, Tenochtitlan now the location of
Mexico City. The use of beef as the primary
meat originated with Spanish colonists. In
Spanish, the term "Chile con carne", consisting
of the word Chile (from the Nahuatl chili) and
carne, Spanish for 'meat', is first recorded in a
book from 1857 about the Mexican American
War.
INGREDIENTS:
• Coriander leaves (as required)
• Kidney beans (1can)
• Chickpea beans (1can)
• Minced beef (1 and ½ kg)
• Sweet corn (1can)
• Oil (¾ cup)
• Chopped onions (250g)
• Salt (to taste)
• Red chili flakes (1tsp)
• Chopped tomatoes (4-5)
• Red Thai chilies chopped (4-5)
• Diced red bell pepper (1)
• Chopped garlic (4-5g)
 • Fajita seasoning (2tbsp)
• Mixed cheese (250g)
• Rice (1kg)
• Ketchup (100-120g)
• Diced capsicum (50g)
• Tomato paste (150-200g)
METHOD:
Prepare your vegetables. Chop one large
onion into small dice, about 5mm square.
Cut one red pepper in half lengthways,
remove stalk and wash the seeds away,
then chop. Peel and finely chop two garlic
cloves.
Put your pan on the hob over a medium
heat. Add one tablespoon of oil and leave it
for one to two minutes until hot.
Add the onion and cook, stirring fairly
frequently, for about five minutes or until the
onion is soft, squidgy and slightly
translucent.
Tip in the garlic, red pepper, one heaped
teaspoon hot chilli powder or one level
tablespoon mild chilli powder, one teaspoon
paprika and one teaspoon ground cumin.
Give it a good stir, then leave it to cook for
another five minutes, stirring occasionally.
Brown 500g lean minced beef. Turn the
heat up a bit, add the meat to the pan and
break it up with your spoon or spatula.
Keep stirring and prodding for at least five
minutes until all the mince is in uniform,
mince-sized lumps and there are no more
pink bits.
Crumble one beef stock cube into 300ml
hot water. Pour this into the pan with the
mince mixture.
Add a 400g can of chopped tomatoes. Tip
in half teaspoon dried marjoram, one
teaspoon sugar and add a good shake of
salt and pepper.
Drain and rinse a can of red kidney beans
in a sieve and stir them into the chili pot.
Bring to the boil. Turn down the heat until it
is gently bubbling and leave it for about an
hour uncovered.
Stir occasionally to make sure the chili
doesn’t catch on the bottom of the pan or
isn’t drying out.
After simmering gently for an hour, taste it
and adjust the seasoning as needed.