Chili Con Carne

Ingredients:
4 dried red chilies
4 tbsp olive oil
500 gm minced lamb
1 large onion, finely chopped
4-6 cloves garlic, finely chopped
2 tbsp ground coriander
2 tbsp ground cumin
½ tsp salt
1 tin kidney beans, drained and rinsed
4 tbsp tomato puree
1 tin-chopped tomato or 4 fresh tomatoes, finely chopped
500 ml chicken stock

Method:
Soak the dried chilies in 100 ml of hot water for about 20 minutes and reserve the water.
Then chop the chilies finely.

Heat the oil in a large pan and fry the onions and garlic until softened.

Add the spices, salt, chilies and tomato puree to the onions and fry together for 2-3 minutes. 
Add the mince and fry until the mixture is well browned.

This should take about 10-15 minutes.

Tip in the beans and mix thoroughly.

Add the tomatoes, chicken stock and reserved chili water, 
stir well and simmer for 5-7 minutes.

When it’s reached the consistency you prefer, 
remove from the heat and serve with rice and a little soured cream dip.











Courtesy: Chef Manju Malhi,