We often have chilli con carne. I very often cheat and use a Schwarz chilli con carne mix if I am short of time, but if I have planned ahead and I have a couple of hours before tea time then I make this version. We sometimes have it with the spiced rice that I have already posted or we have it as enchiladas like we did this week. It makes a substantial meal, that is easy to prepare.
500g minced beef
1 onion chopped finely
1 clove garlic, chopped finely
1 fresh chilli, chopped finely
1½ tsp hot chilli powder
1 tsp cumin seed
a small chunk of root ginger, grated or chopped finely
1 tsp oregano
1 tsp red wine vinegar
1 tsp sugar
1 400g tin of tomatoes
1 400g tin of red kidney beans in water
olive oil
Method
Heat a little olive oil in a pan and add the minced beef, stir to break up whilst cooking and fry until golden brown. Lift the meat onto a plate and add the onion to the pan. Cook the onions over a gentle heat for a few minutes until translucent. Add the fresh chilli, the garlic and the ginger and cook for another minute. Add the cumin seed, chilli powder and oregano and return the meat to the pan. Give everything a good stir and add the tomatoes, the vinegar and sugar and the red kidney beans. Stir well to combine. Place a lid on the pan and cook over a gentle heat, stirring occasionally for at least an hour, preferably nearer two hours if you have the time. Season with salt and pepper to taste just before serving.
If you want to have enchiladas and you fancy my greek-mexican fusion you will need 6 flour tortillas, 150g greek yoghurt and 200g feta cheese. Divide the chilli mixture between the six tortillas and place in a baking dish, spread the yoghurt over the tortillas and crumble over the feta. Place in a preheated oven at 180° c (gas mark4) for 10-15 minutes until golden brown on top.
