Hubby’s Fusion Chilli con Carne …
… thank the culinary gods hubby has no hang -ups about sharing this life altering recipe .
The original recipe is actually his mother’s , but then he started playing with the measurements of the same ingredients to bring that perfect balance , and I tell you …it works for me to the extent that I get very protective of my portion and it is possibly the only time I do not share and go for seconds and sometimes a small third 🙊
To make a pot of 8 generous portions :
Sauté 2x chopped onions , then add 8x cloves of chopped garlic, and once this is sautéed add 2x heaped tbsps of Thai red curry paste ( or more if you are feeling adventurous) . Throw in the mince and add a bit of water to help it get coated with the paste mix . Once the meat is browned , add 2x drained cans of red kidney beans and 1x more with its liquid (so 3 cans in total) , and simmer for 5 minutes. Add 4x cans of chopped tomatoes, 1tbsp oregano and 1 heaped tbsp of ground cumin and simmer for 15 minutes. Cut 2x red and 1x yellow pepper in chunky pieces and add to the pot and continue cooking until the peppers are soft , it should take around 20 minutes . Taste and season with salt and pepper . You can continue cooking it for longer , as it will help the flavours develop, but make sure the peppers do not get overcooked and end up mushy .
Serve with rice or some chunky guacamole and tortilla chips .