MEXICAN THREE BEANS CHILLI CON CARNE

INGREDIENTS

Dash of nut oil

1 large Spanish onion fine diced

3 garlic cloves fine chopped

1 tbsp Mexine chilli powder

3 red chillies fine diced

1 kg chuck steak minced

2 tins plum tomatoes

100g tom puree approx

50g kidney beans dried or tinned

50g mixed beans dried or tinned

Salt & pepper to taste

1 cup of rice

2 tsp butter

Set sour cream

Corn chips

Handful chopped coriander

IF USING DRIED BEANS

Place the dried beans in a very large bowl of cold water and soak for the recommend time on the packet instruction, usually 12 hrs & change the water a few times, then cook following the instructions before use.  DRIED BEANS ARE POISONOUS IF USED INCORRECTLY.

CHILLI CON CARNE

In the oil soften the onion for approx 10 minutes, add the garlic and cook for a few minutes, add the mexine and chillies and mix well, add the mince and brown off.  Drain off the juice from the tomatoes and crush by hand, add to the mince and stir well, add the puree to taste, bring up to a simmer and cook for half an hour, add the beans in the last ten minutes and season to taste, add more puree if it needs it.  Sometimes I add a good pinch of cayenne pepper too.  Chilli is one of those dishes that is so much better after it has been left to cool & improve in flavour.

PERFECT RICE

Soak the rice for 15 minutes and rinse well, add to a saucepan with 2 cups of water and 1 tsp of butter, do not stir, bring to a simmer and place the lid on, cook for 6 minutes, take off the heat add the other tsp of butter and place the lid on quickly, do not stir, leave to rest for 10 minutes and then you will have perfect fluffy rice ready to eat, fluff up with a fork and serve.

Finish off the dish with gorgeous sour cream, crushed corn chips which add a great texture as well as flavour and coriander.