A heart chilli con carne is always my go to meal if I'm tired because it doesn't take that long to cook at all! It's great for dark and dismal days, and is a fantastic comfort food. It goes with rice, sour cream, nachos, and never fails to give you that warm fuzzy feeling inside.
What You Need
- 500g mince (pork, lamb or beef)
- 2 medium onions/pre-diced onions
- Olive oil
- Salt and pepper
- 2 tins chopped tomatoes
- 2 cloves garlic
- (Optional) Chopped ginger (a thumb sized piece is enough)
- 3 tsps Paprika, ground coriander, ground cumin
- 1 tin kidney beans
- (Optional) Fennel seeds, chili powder, ground cinammon, mushrooms, peppers
- Wok and silicone/wooden spoon
In a wok, fry off your onions and all your spices (paprika, cumin, coriander, and any others you want to add), in a little olive oil (about 2 tablespoon's worth). I don't measure out my spices anymore. I know when is enough for me by sight. I'd use 3tsps as a starting out guide. You can always adapt your quantities! Stir the onions and spices regularly until the onions turn golden brown.
Add the mince to the wok and season well. I used beef mince, but you could use pork or lamb instead. Sometimes I like to do half beef and half pork mince. It gives a dynamic flavour to the chilli.
Drain your kidney beans and add them to your mince as soon as it starts to turn brown. Stir thoroughly and at regular intervals to stop anything from burning! Trust me, you don't want that!!
Once your mince starts to look really nice and brown, you can add some optional extras. Tonight, I added some mixed peppers. (I LOVE them). Mushrooms are also nice in this dish too. Get creative with your chilli, chicos!
Add your chopped tomatoes and stir again. Turn the heat down and allow your chilli to simmer for about 15 minutes. This will allow any excess liquid to simmer off. Stir every 2-3 minutes to prevent anything sticking to your wok. You don't want to be stuck washing that up later...Eww!!!
After 15 minutes turn the heat off completely. Allow your chilli to stand for about 5 minutes to thicken up a bit, then give it a final stir.
Iiiiiiiiiit's Chilli Time!!
This chilli is great with lots of things. Today I ate mine with some garlic mayonnaise on top and some plain crisps dunked in that I had in my cupboard, but you could have it with nachos, cheese, sour cream and guacamole, or just with rice! It's up to you!!