ground cumin Archives

Italian recipes

Indian battered brinjals with chilli oil

20 minutes

Picnic recipes

Roast sweet potato slap chips with sriracha tartare sauce

40 minutes

Chops recipes

Crumbed, thick-cut pork chops with chipotle-flavoured slaw

15 minutes

Brinjal recipes

Venison stew with smoky brinjal and naan

2½ hours

Fish recipes

Parmesan-and almond-crusted fish tortillas with smoked paprika oil

40 minutes

Chickpea recipes

Coconut smashed chickpeas with sweet potato skins

15 minutes

Rotisserie chicken with barley-and feta salad

20 minutes

Bread recipes

Methi puri (Indian fenugreek bread)

10 minutes

Cocktail recipes

Chilli con carne

1 hour 30 minutes

Chilli con carne

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour 30 minutes

Ingredients

250 g streaky bacon
700 g free-range beef mince
1 large onion
2 T canola oil (optional)
1 T ground cumin
1 T ground coriander
2 t smoked paprika
1 t cayenne pepper (or more if you like it hot)
1 stick cinnamon
2 green chillies, split down the middle
4 garlic cloves, chopped
1 bay leaf
salt and freshly ground black pepper, to taste
2 x 400 g chopped tomatoes
250 ml beef stock
2 x 400 g red kidney beans
rice, nachos or baked sweet potato, to serve
fresh coriander, to garnish
sour cream, to serve
Cheddar cheese, grated

Method

Chop the bacon into small pieces then, over a medium heat in a large pot, sauté it until cooked and the fat is released into the pot. Remove the bacon and turn the heat up to high.

Add the beef mince to the pan and brown, making sure the meat has caramelised before adding the onion. If extra oil is needed, add some canola oil.

Fry until the onions are cooked then add all the dry spices, the chillies, garlic and the bay leaf.

Add the fried bacon to the mince and spices and cook for 5 minutes.

Add the chopped tomatoes and simmer until some of the liquid in the canned tomatoes has cooked out, intensifying the flavour in the chilli.

Pour in the stock and combine gently. Simmer for 1 hour, taking a peek every now and again to ensure the sauce doesn't cook dry. Add more water or stock if that's the case.

After an hour, the meat will be tender and the sauce intensely flavoured.

Add the drained red kidney beans to the chilli and cook for another 30 minutes.

After the final 30 minutes of cooking, turn off the heat and allow the chilli con carne to cool slightly in the pot. For a deeper flavour and thicker texture, leave the chilli to cool overnight and reheat the next day.

Garnish with fresh coriander, a sprinkling of Cheddar cheese and a dollop of sour cream. Serve with rice, nacho chips or stuffed into baked sweet potato.

Cook's note: For delicious baked nachos-and-chilli, layer the chilli con carne between layers of nachos chips and grated Cheddar. Bake at 200ºC for about 10 minutes, until the cheese is melted and the nacho chips just start to burn a bit at the tips. Serve it with dollops of sour cream, a sprinkling of fresh coriander and for drinks, shots of Tequila, Margaritas or ice cold Corona beer.

Click here for Clement's Man in the Kitchen article: Chilli con carne.

Cook's note: You can easily halve this recipe if you have less people to feed.

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Indian battered brinjals with chilli oil

Sticky maple-glazed BBQ ribs

Roast sweet potato slap chips with sriracha tartare sauce

Crumbed, thick-cut pork chops with chipotle-flavoured slaw

Venison stew with smoky brinjal and naan

Parmesan-and almond-crusted fish tortillas with smoked paprika oil

Coconut smashed chickpeas with sweet potato skins

Rotisserie chicken with barley-and feta salad

Methi puri (Indian fenugreek bread)

The TastyOne

Chilli con carne

Chilli con carne

Ingredients

Method