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 🙂