Week 16 of 52 Weeks of Food

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 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 a Betty Crocker one , which i followed. I was, however, worried that the recipe was too simple and that it wouldn’t deliver in taste. But it didn’t just deliver, it surpassed all expectations.



Lamb 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 tomato: 2 chopped fine

Tomato puree/paste: 100 gms

Salt: To taste

Pepper: To taste

Coriander/Cilantro: To garnish

Oil: 2 tbsp


Lightly fry the onions and garlic till aromatic.

Add the minced lamb and stir fry till the meat is cooked.

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 an additional 45 mins to an hour, just to let everything get nice and flavourful.

For the last 20 minutes, cook uncovered till the chili is as thick as you want.

Garnish with sour cream and chopped coriander. Sprinkle with cheese as an option.

Serve as it like a soup, or enjoy with garlic bread or rice. Tastes great with noodles too 🙂

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