I tried out a recipe for chilli last night that was such a success that I felt I must share. I must warn you that the quantities below are all what I think "just about looks right" (I have trouble following recipes). Pictured below is what it looked like about half way through the meal, when I felt the need to blog about it.
Chilli con carne: Adapted from BBCgoodfood
Prep time: aprox. 1 hour
Cost: aprox. Rs. 1250
5 big onions, diced
3 cloves garlic, minced
1 green bell pepper, chopped
250g tomatoes, chopped
450g minced chicken
1 chicken stock cube
2 tablespoons tomato puree
1 can of beans
handful of basil, rough chop
1 tbs oil
salt, pepper, sugar, cumin and chilli powder to taste
1. Prep your veggies. Dice, mince and chop as above.
2. Heat oil in your saucepan on medium flame and cook onions until translucent. Add garlic, bell pepper, chilli and cumin, and cook for 5 minutes.
3. Add the chicken. Break up the mince while cooking until there are no chunks. Cook for 5 mins or until cooked through.
4. Make the stock using the stock cube and 1 cup of hot water. Pour into the pan. Add the chopped up tomatoes and tomato puree. Stir well.
5. At this point you can add the salt, pepper and sugar. If, like me, you're using baked beans instead of regular beans because you couldn't find any, taste the liquid in the beans. If it is already sweet, just omit the sugar.
6. Give it a good stir and bring the whole thing to a boil, turn the heat down, put a lid on it and let it simmer for 20 minutes. Check on it occasionally and give it a stir; the sauce may stick to the bottom. If it's looking too dry, add some water. The whole thing should look nice and juicy at this point.
7. Drain and rinse your beans and add them to the pot. If you're using baked beans, dump the whole thing in. Let it simmer for another 10 minutes with an occasional stir. Taste for seasoning and add what's necessary. Throw in the basil. Now replace the lid, turn off the flame and let it sit for 10 minutes for the flavours to absorb.
8. Serve* and devour.
*I served it plain with bread to mop up the sauce, but you can also serve it over rice.