Oct 5, 2015

Mexican Chili Con Carne

From nachos ,tacos,burritos,salsas to margaritas traditional Mexican cuisine is bursting with flavours, texture and spice....a fiesta for the taste buds.We can never get enough of this cheesy, limy,zesty cuisine which is full of corn,beans,fresh herbs,meats and cheese.Garlic, cilantro,Cumin and chilli are the main spices which give a zesty flavour to their dishes.
The Mexican Chili Con Carne is a hit in my household.Its a spicy stew of Chilli peppers and meat and the other ingredients being tomato and kidney beans.The vegetarian version is known as Chili sin Carne and the white meat i.e chicken and turkey version with white beans sans tomatoes is known as White Chili.The Chili con carne is an one pot wonder mostly made with  storecupboard ingredients.A Mexican classic that goes well with a bowl of rice,guacamole,sour cream some lemon wedges and a nice green salad.

You require
500 gms minced lamb or mutton
3/4 C boiled kidney beans
1 big Onion ,chopped
8-10 flakes garlic ,crushed
2 C tomato purée
2 red peppers,chopped roughly
3-4 red chillies,preferably Mexican chilli peppers,chopped
1 tsp dried oregano
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp chilli powder
2 tbsp chopped fresh coriander
Salt and pepper  to taste
4 tbsp olive oil
1 C water or lamb stock

Heat oil,add garlic and fry for a minute.
Add the onion and fry till translucent .
Add the mince and cook for 7-8 mins till brown .
Now add the tomato purée,the boiled beans ,the red pepper ,chillies and all the spices including the chopped coriander with stalks leaving a little aside for garnish.
Add a cup of water or lamb stock and give it a boil and turn the heat down to a simmer.
Cover it with the lid a little askew for about an hour,stirring in between.
Alternatively pour the mixture in a greased casserole and cover and bake at 150 deg C for nearly 2 hours.
Serve with lemon wedges and coriander sprinkled on the "Chili" as the Americans call this hearty and all time classic dish.
I like my Chili a little dry but the authentic dish is a saucier version and has more gravy.

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