Chilli Con Carne

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“Chilli Con Carne” a simple, flavourful and spicy Mexican dish served with simple rice is a perfect combination if you want something healthy, gluten free and packed with flavours.

Chilli Con Carne is usually made with beef, pork or sometimes even both but I like to make it with lamb. In India we have a similar dish called “Keema” which is made with fragrant spices and ghee. My husband absolutely loves it so when I thought of cooking this dish he wasn’t too excited about the new spice flavours. I have to say I was pleasantly surprised when I saw him taking 3 servings of this.

I have been making this Chili Con Carne for a few years now and everyone who has tried it, have absolutely loved it.

I like to serve this on top of rice, with freshly made guacamole and corn chips. It’s a fantastic combination, the cold and crunch of the guacamole works really with it!

Do try this recipe and I am sure you will love it!

Ingredients:

500g minced lamb
1 banana shallot finely chopped
1 big red onion finely chopped
200 ml tomato puree or sauce
400g or 1 can of chopped tomato
1 cup cooked kidney beans or a can of kidney beans
3 cloves of garlic finely chopped
1 red chilli or red pepper finely chopped
1 tsp smoked paprika
2 tsp paprika
2 tsp or to taste red chilli powder or cayenne pepper
½ tsp cinnamon powder
½ tsp coriander powder
1 tsp cumin powder
1 tbsp soy sauce
Salt to taste
1 tsp liquid smoke (optional)
2 tsp olive oil

Instructions:

Heat oil and add garlic. Saute for a minute. Add in the onion and shallot and continue to saute for 5 minutes or till it becomes golden brown. Add in the red chilli or pepper, saute for 1 minute.

Add in all the spice powders, saute for 2-3 minutes and add the soy sauce and let it evaporate. Add in both the tomatoes and cook till you see the oil on top.

Add in the lamb, break it down. Continue to cook for 10 minutes till the lamb is brown and water is evaporated. Cook till the lamb is almost done, in last 5 minutes add the kidney beans. Cook till the lamb is done. Add in the liquid smoke. Adjust the seasoning.

Serve it on the rice with guacamole. Garnish with fresh coriander.

Gayatri Singh