3rd January 2010

When there is snow all around and when your 8 year old pleads for a warming chilli con carne and even offers to help and you haven’t thought of anything better, how can you resist? You might think it is always handy to have a pack of that ready mixed chilli seasoning mix, but it is quite expensive and this homemade mix is as quick as opening the pack….

Chilli Con Carne

Serves 2 adults, 3 teenagers and an 8 year old with a good portion leftover

Cooking time: as little as half an hour, however, the longer and slower the better, preferably most of the day on a plop…or even the day before, but this is what I aspire to, and invariably it is done in half an hour from a frozen lump of mince – and it’s fine, but improves the longer it stews.

onion x 1 large diced finely

oil x 2 tbsp

Fry for 5 minutes, add:

beef, minced x500g

coriander x2 tbsp

cumin x 1 tbsp

paprika x 2 tsp

cayenne pepper (or chilli powder) x ½ tsp (or however spicy you like it)

garlic x 4 cloves crushed

sugar x ½ tbsp

salt

pepper

Fry gently for a further 20 minutes until beef is thawed (keep turning), brown in the middle and in ballies. Add:

kidney beans x 1 can

tomatoes, chopped x 1 can

Boil on gentle, slow plop for a few minutes, the longer the better. Don’t boil rapidly as the fibres in the meat will go tough.

Serve with long grain brown rice. This causes groans, but I kind of get away with this with chilli, as the chilli is so tasty and saucy, they don’t complain, (too much) and I serve it in a pretentious mould (formed using the bread machine cup, a slightly splayed shape) which seems to trick them into thinking it is great! And for veggies, a crunchy grated red cabbage and carrot salad with sultanas (optional) and salad dressing (recipe below).

Amanda Nantgwynfaen

www.organicfarmwales.co.uk