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MAKE IT YOURSELF: CHILLI CON CARNE
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INGREDIENTS
2 tsp cumin seeds
2 to 3 Tbs instant coffee granules
200ml boiling water
2 onions, about 300g
3 to 4 cloves garlic
4 to 5 bird's eye chillies, or to taste
200g streaky bacon
2 tsp cooking oil
500g minced beef
Two 400g tins of diced tomatoes, with no salt added
One 300g bottle of ketchup
2 dried bay leaves
One 400g tin kidney beans, drained
Salt to taste
Coriander leaves
Grated Cheddar cheese (optional)
Sour cream (optional)
METHOD
1. In a dry pan, preferably non-stick, set over medium-low heat, toast the cumin seeds for about one minute, shaking the pan two to three times. The seeds should darken slightly and smell fragrant. Pour onto a small plate and let cool. Then grind the seeds into powder using a mortar and pestle, or a coffee grinder used only for spices.
2. Add the coffee granules to the boiling water, stir to dissolve and set aside.
3. Peel and dice the onions, peel and finely chop the garlic, and slice the chilli.
4. Cut the bacon crosswise into 0.5cm-wide pieces.
5. Heat the oil in a large pot over medium heat. Add the bacon and stir-fry until the oil renders. Add the onions, cook another two minutes or until they turn translucent. Add the garlic, stir-fry for 30 seconds.
6. Add the minced beef and break it up with a spatula. Continue to stir-fry until there is no trace of pink in the meat. Add the ground cumin and sliced chilli, mixing both well into the beef mixture.
7. Pour in the tomatoes, ketchup and coffee and stir to mix well. Add the bay leaves. Bring the chilli to a boil then turn the heat down to low. Cook for one hour, uncovered, stirring every 10 minutes.
8. Add the drained kidney beans and continue to cook at low heat for another 30 minutes. Have a taste and add salt if needed. Discard the bay leaves. Ladle into bowls, top with coriander leaves, and cheese and sour cream if using. Serve immediately, with baguette or cornbread.
Serves four