Chili

South American classic chili con carne.

Ingredients:

• 250g - 500g of Mince (Lamb or Beef)
• Two tablespoons of Olive Oil
• Two finely chopped red onions
• 1 - 2 teaspoons of Hot Chili Powder
• 2 - 3 teaspoons of ground cumin
• 1 - 2 teaspoons of Tabasco
• 2 tablespoons of red wine
• 2 tins canned whole plum tomatoes - liquidised
• 2 tablespoons of tomato puree
• 1 can of Red Kidney beans (if you feel adventurous try something like Borlotti Beans instead)
• 1 teaspoon Salt
• 1 - 2 teaspoons of something sweet (in order of preference sweet plain chocolate grated, honey or brown unrefined sugar)

Add the mince to the hot olive oil in a large pan and cook the mince thoroughly, without burning or over cooking. This will take about 10 minutes on a low to medium heat. Now add the onions and cook until soft and see through. Once this is done turn the heat up and add the chili and cumin and cook thoroughly, stirring constantly for half to one minute. Adjust the amount of spice you use within the limits shown depending on how hot you like your chili to be. It is important that spices are treated to a very high heat treatment to obtain the correct flavour. If you get this right the hotness should be experienced after swallowing at the back of the throat not in the mouth. Add the tabasco and wine and allow to bubble, then mix in the canned and pureed tomatoes. Add the canned beans straight away, if you insist on using fresh ensure they have been boiled for at least 10 minutes before including them in any recipe! Simmer for about 20 minutes or until the sauce is thick and luxurious. Add the salt and your choice of sweetener and mix well. Serve immediately. This should be either with a highly quality al dente Basmati rice or with large quantities of hot buttered french bread.

© Copyright TJF Limited