Thursday, 24 November 2011

Simple Tasty Home-made Chilli Mex

Posted by Kim Fong On 6:31 pm 1 comment


This is one of OG's favourite dishes that's been loved by all who have tried it. No "Old El Paso" packet stuff. This is great mex with simple ingredients. It can be served many ways, over rice, on corn chips, in a burrito - you name it! 

This is dairy free, gluten free and egg free (depending what else you eat with it). The quantities I've listed below are rough and obviously if you want more or less of something, then add or subtract accordingly. Cumin and coriander is a must but don't worry if you slip in too much, all is forgiven.

Ingredients
1 Tbspn olive oil (approx)
1 Medium onion - finely diced
pinch or 2 of cayenne pepper (or to taste)
2 to 4 Tbspn ground cumin
2 to 4 Tbspn ground coriander
300g of mince beef (can be substitute with mince pork)
2 cloves garlic - roughly chopped
1 to 2 cans red kidney beans - drained
1 can diced tomatoes
1 tspn salt (to taste)
* (optional) fresh chilli(s) - sliced

Method
1. On high heat, in a medium to large pan, add oil to coat base and a little extra. Add onions and brown slightly. Add half the cayenne pepper, half the cumin, half the coriander and stir. Add mince beef and stir to quickly and roughly seal. When there are still pink bits of meat, turn the heat down to medium to medium low. Stir in garlic (as the pan cools from adding the onions and meat so not to burn and go bitter). If you find it catching at the bottom of the pan, a little bit more olive oil.

2. At this time most of the beef has browned. Move the meat to one side of the pan and add kidney beans. While in the pan, mash about half the beans (either with a potato masher or a fork). You can pre-mash them before adding them to the pot if that's easier. Mix through the beans and meat. Mashing half the beans creates a creamy texture, while having some whole beans for taste, colour and presentation.

3. Stir in canned tomatoes. 

4. Add remaining cayenne pepper, cumin and coriander to taste. Add salt to taste. If you're adding fresh chilli(s), you'd do that now too. Mix through.

5. Turn heat down low and leave to simmer for about half an hour. Check and stir every 5 to 10 minutes to ensure the mixture isn't sticking to the pan. This allows the flavours to combine and absorb through.


Serve with rice/corn chips/ tortillas. Goes well with salsa, sour cream, shredded cheese, tomatoes, lettuce, avocado... all your typical mexican sides. Garnish with fresh coriander/cilantro (optional).



1 comments:

Tasty, if I do say so myself.

Recommended with smokey Chipotle Tobasco.

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