Authentic Mexican Chili
Source of Recipe
From your English friend - Jules
Recipe Introduction
This is great for eating on its own, with rice and thick Greek yogurt, or rolled up with cheese and trimmings in a burrito! It is fairly quick, easy and delicious - even better the second day!
List of Ingredients
- 1 onion
- garlic
- 1 red pepper
- 1 large or 2 medium potatoes
- 1 can red kidney beans
- 1 can chopped tomatoes
- Dark chocolate
- cumin
- Coriander
- Hot chili powder
- Paprika
- Salt and Pepper
- Cooking oil
- Optional - can of corn and can of baked beans
Instructions
- In a large saucepan over medium heat, fry chopped onion in a little oil until softened. Add 1 diced red pepper.
- While these are cooking, dice the potatoes and microwave for 10 minutes on high.
- Strain, rince and add kidney beans to the pan. Add can of tomatoes. Add 1 tsp of cumin, 2 tsp of coriander, 2 tsp of paprika and hot chili powder to taste. Once you have made this recipe a lot, you can just estimate the spices to your liking. Add ground black pepper and simmer, stirring occasionally.
- When potatoes are finished, add them. Continue to simmer 5-10 minutes. Don't let it get too dry - add a little water or ketchup if necessary... it should be a little soupy/stew-like.
- Taste for heat - add a little more chili if desired and salt to taste. Add 4-8 squares of dark chocolate. Stir and melt it into the sauce. Let cook another 3-5 minutes and Viola! Serve as desired.
- Optional - to extend this recipe, add a can of baked beans and a small can of corn at the point you add the kidney beans and tomatoes.
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