Chili Con Carne
Ingredients
- Olive oil
- 1 onion
- 3 garlic cloves
- 500g beef mince
- 1 tbsp powdered cumin
- 2 tbsp unsweetened cocoa powder
- 1 tbsp concentrated tomato paste
- 1 fresh Bird’s Eye chilli
- Juice of 1 lime
- 200 ml red wine
- 500 ml tomato passata or fresh tomatoes according to season
- 1 tbsp sweet paprika powder
- 300 g kidney beans
- 2 cobs of corn or 1 can of corn
- Fresh coriander
- Crème fraîche
- Rice or tortilla bread
Instructions
1. Chop the onion, garlic, and the chilli. Juice the lime.
2. Heat the oil and sauté the onion at a medium heat for a few minutes until soft. Add the garlic and let it fry for a minute.
3. Add the minced meat and increase the heat. When the meat is done and dry, add the cu- min, the cocoa, as well as the tomato concentrate. Fry for 1-2 minutes.
4. Add the chilli. For a good alternative to fresh chilli choose chilli powder or chilli flakes.
5. Deglaze the pan with the lime juice. Add the red wine as well as the tomato passata. Ideally, use the same red wine that you will serve with your meal.
6. Season with paprika and let simmer on a medium heat for about an hour until all the flavours have combined.
7. Cut the cobs into slices and cook the corn in salted water. Only add the corn and the kidney beans at the end.
8. Sprinkle with chopped coriander, add a spoon of crème fraîche, and serve with rice or tortilla bread.
Recipe : Milly's Melting Pot