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?
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):
- cherry tomatoes
- 1 teaspoon of lime juice
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.
- Chop the lettuce, cherry tomatoes, onions, cucumber.
- Mix all with the lime juice, salt and pepper.
- 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.