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Friday, 30 April 2010

Chili Con Carne

I love Mexican food and I love Nigella Lawson so what better combination than Nigella's Quick Chili! I have changed the recipe slightly however the recipe comes from Nigella Express - one of the best cook books out there in my opinion!

I served this chili with rice, cheese, sour cream and warm tortilla bread oh and icy cold Corona Beers!! Hopefully by the time you're reading this post I'm sitting on the beach in Bali enjoying a beer and meal with friends! At the moment I'm trying to cram 6 weeks worth of clothing into one suitcase and have ordered in pizza as the thought of cooking is just not an option right now! Why do I leave things to the last minute?!

Please try this chili - it hits all the right spots and is a great alternative to other mince meat recipes like the stock standard bolognese!



500g minced beef
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
3 cardamom pods, bruised
1 x 500g jar good quality tomato and chunky vegetable sauce for pasta
1 x 300g can mexican beans (you can buy the spicy or normal variety)
1/4 teaspoon dried chili flakes (optional depending how hot you like it and whether you have used spicy beans or not)


1. In a hot, heavy based pan cook the mince for about 5 minutes, breaking it up with a wooden fork to help it brown.

2. Stir in the spices and add the tomato-vegetable pasta sauce and beans. Also add the chili flakes if you so desire.

3. Bring to the boil and then turn down the heat and simmer for 20 minutes.

4. Serve with rice, cheese, sour cream, tortilla breads.
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