In this (third) week's edition of Rustenburg Herald's mini series on recipes paving the way for Vantage Point's International Food Festival on Friday, 27 May, Cristine Joubert dishes up an excellent bowl of an old Mexican favourite - Chilli Con Carne... This is one recipe that you simply must keep handy for those cold winter nights that lies ahead and if you've got a tough tongue like most Mexicans do - serve with a hot chilli sauce... Cristine makes it like this...
Ingredients:
500 g lean minced beef (10% or less fat)
2 medium onions chipped
3 garlic cloves, peeled and finely chopped
1 - 2 tsp hot chilli powder
2 tsp ground cumin
2 tsp ground coriander
2 tbsp. plain flour
150 ml red wine or extra stock
300 ml beef stock, made with 1 beef stock cube
400 g can of chopped tomatoes
400 g can of red kidney beans, drained and rinsed
3 tbsp tomato purée
1 tsp caster sugar
1 tsp dried oregano
1 bay leaf
flaked sea salt
freshly ground black pepper
Method:
Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1-2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1-2 minutes more. Sprinkle over the flour and stir well.
Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve. Serve with sour cream, guacamole and fresh coriander... Magnificent!
