Autumn feels already like winter in Berlin. Cold dishes are pretty much not enough sooooo I guess it’s time for a warm dish. This is a “basic” way to prepare it, however, do not be alarmed with the plating, it was only for funsies! Also, feel free to replace the sides with whatever salad you prefer, I went a bit more simple this time. Ready?

In it

Chili con carne:

• 250kg beef mince
• 1 large onion
• 1 clove of garlic
• 1 tin of chopped tomatoes
• 1 to 2 tablespoons of chilli powder
• 1 tablespoon of cumin
• 1 tin of kidney beans
• 1 red bell pepper

Rice (portion for 1):

• 1 cup of rice
• 1 and 1/2 cup of water
• half teaspoon of vinegar
• Salt & pepper

Salad (portion it as you prefer):

• Lettuce
• cherry tomatoes
• onion
• cucumber
• 1 teaspoon of lime juice

How to

Chili con carne:

• Chop the onion and garlic, and add to the pan with the mince, fry until browned. (I do not add oil to the pan as I feel the beef mince gives off enough of its own juices.
• Drain off the kidney beans, wash and add to the pan.
• Add the chopped red bell pepper and chopped tomatoes.
• Add the chilli, depending on how hot you like it, 1 or 2 tablespoons.
• Add the cumin
• Let the chilli simmer and then serve.

Salad:

• Chop the lettuce, cherry tomatoes, onions, cucumber.
• Mix all with the lime juice, salt and pepper.
• Serve

Rice:

• In a saucepan add water, salt and butter if desired to a boil.
• Add rice and stir.
• Cover and reduce heat to medium-low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
• Cook for 20 minutes.
• DO NOT LIFT THE LID!
• The steam that is trapped inside the pan is what allows the rice to cook properly.
• Remove from heat
• Add the vinegar and fluff with a fork.
• Serve!