The awesome thing about something like chilli is that you can prepare it all while your camping and cook it (and rice) on your little two-burner stove, or you can cook it at home and take it with you for an instant meal. Even more awesome than that?…you can freeze it so it keeps your fridge/coolbox cold, and it’ll be defrosted after a day or so.
This is my recipe for chilli con carne. It’s pretty good…even if I do say so myself.
You will need…
– A pretty big cooking pot
– 500g minced beef/lamb
– 1 or 2 crushed and chopped garlic cloves
– 1 heaped tsp of cumin powder
– 1 heaped tsp of coriander powder
– 1 heaped tsp of paprika
– 1/2 tsp of cayenne pepper
– 3 pickled green chillies, chopped (seeds and all)
– 1/2 teaspoon of chopped red chillies (I use Really Lazy Chilies)
– a chopped onion
– two chopped bell peppers (I use red and yellow, for colour as well as taste)
– a beef stock cube dissolved in about 200ml of boiling water
– 1 tbsp of tomato puree
– can of chopped tomatoes, drained
– can of beans (kidney, or haricot, or butterbeans, or bean salad…I use mixed)
– salt and pepper
– juice of half a lime (ish…we use the other half of the lime to do tequila shots while waiting for the chilli to cook. Waste not, want not!)
– coriander leaves to garnish
You’ll also need…something to serve it with, like rice, bread, tortilla chips, potatoes, BBQed hotdogs (chilli dogs…mmmmm), or anything else you can think of…and some sour cream…and guacamole if you want…
To cook…(it’s so easy…)
– fry the garlic, onions, peppers and chillies until they’re soft…
– add meat and spices then fry until the meat has browned…
– stir in stock, tomatoes, beans and tomato puree…
– season with salt and pepper, and add lime juice to taste…
– simmer until the stock has reduced down…the longer the better!
– sprinkle with coriander leaves and plonk the pot on the table for everyone to help themselves.
You could serve salsa on the side too, but Pico de Gallo is also awesome…and very easy to make…
Deseed and finely chop three or four tomatoes, and mix with a chopped red onion and some finely chopped jalapenos (I use about three or four slices of the pickled kind). Add a handful of torn/chopped coriander leaves and season with salt, pepper and lime juice to taste…et voila!