Running with Tweezers has organised a chili cook off! Whenever I think of a chili cook off, images of fiery mince with crispy tortilla chips come to my mind. oh! and people laughing, gathering around the dinner table having a good laugh and enjoying each other company and tasting different types of chili.
Speaking of which, it’s exactly EIGHT days to CHRISTMAS! Next week this time, I will be relaxed and on holidays. Sooooo looking forward to that.
So it’s not really winter here (actually summer). However, Perth is going through a strange period with thunderstorms during the weekends and showers throughout the night. Strange indeed. Well, it’s my perfect excuse for making a bowl of chili! ;p
A good spicy dish certainly get the taste buds going. ;p This is probably similar to Chili Con Carne. I love mine with lots of spices which is what I have done here. In fact, I got the idea from Nigella Lawson who happened to be cooking her version of this on TV. She added cocoa powder to enhance the spiciness. Love the sound of that!
It’s simple, hearty and most of all, delicious with some crisp corn bread that I have toasted.
Spice Medley Chilli
200 grams of lean beef mince
1 onion diced
1 can of diced tomato
1 can of drained kidney beans
3 bruised cardamom pods
2 generous tablespoons of cumin
2 teaspoon of very hot chili powder
2 teaspoon of turmeric
1 teaspoon of dark cocoa powder, unsweetened.
1 cup of beef stock
To serve with
Heat deep pan with olive oil. Fry onion till transparent. Fry cardamom till fragrant. Add mince in and cook till almost done. Pour can of tomatoes and kidney beans into the pan. Stir. Simmer for 5 minutes. Add all spices and be generous. Adjust to your liking. Add stock in and simmer for another 15-20 minutes. Season to taste. Serve with chips or corn bread.