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Indian Style Chile Con Carne |
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 This is a hybrid version of a Texan dish that purists claim should not contain beans or even tomatoes. Chile con Carne means peppers with meat. So, the beans and tomatoes are present for added ‘bulkness’ However, the style of the dish has altered and transformed through the decades because of changes in eating habits. I’ve created this recipe using kidney beans and plenty of cumin.
 Serves 4 3 tbsp olive or sunflower oil 2 onions, chopped 4 garlic cloves, chopped 2 green chillies, chopped 5cm/2in piece fresh ginger, peeled and grated 2 tomatoes, coarsely chopped and blended ¼ tsp turmeric 2 tsp ground cumin ¼ tsp salt 2 tsp tomato puree 500g minced chicken or lamb 1 can (400g) red kidney beans, drained and rinsed ¼ tsp garam masala Chives for garnish Preparation: Heat the oil in a saucepan or wok and fry the onion, garlic, chillies and ginger and chilli for 7-8 minutes till the mixture becomes golden brown. Add the tomatoes and cook for 3 minutes till thick. Then add the turmeric, cumin, salt and tomato puree and mix for a minute. | Indian Style Chile Con Carne |
| Tip in the mince and fry the mixture for 10 minutes. Add the kidney beans and mix for a minute. Pour in 200ml of just boiled water and continue to simmer, uncovered for 7 minutes, stirring occasionally. Stir in the garam masala and serve with plain basmati rice and a dollop of Greek-style yogurt. Garnish with the chives. |
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The cold is beginning to settle in and what better way to spend the dark evenings than with a hearty comfort meal such as a Shepherds Pie. This is a spiced up version which can also be made with soya mince. 