El Loco, Mexicana Cantina Y Barra

A few consecutive days of searing heat and it appears that summer has finally settled in. This is the kind of weather where I don’t feel like cooking.

At all.

Cue: lazy snoozing on a deck chair/in a hammock in the shade by a private pool/beach and polite staff bringing you refreshing fruit-based drinks carried out on fancy silver trays. Perhaps a butler called Alfred (because, you know, they always seem to be called Aflred) to “fetch” you when dinner is ready...mmmm.

Epicure Recipe Card #21: Chilli con Carne

The picture on this recipe card has chilli con carne served on a bed of rice. When I think of chilli con carne, I automatically think of nachos, tacos and burritos and luckily I had some taco shells handy at the time. The problem with eating tacos, however, is the associated shell breakage and subsequent dropping of taco fillings everywhere. They are great for a casual dinner with friends where you can ‘play’ with your food over some languid conversation. It’s always interesting to see how people layer the taco fillings because everyone has a theory on the best way and why. Just make sure you know these friends quite well and don’t mind them seeing you make a mess of yourself!

The avocado tossed in lime juice is a nice addition and is much quicker to throw together than your traditional guacamole but of course you can still add a splash of Tobasco if you like. I didn’t have any tinned tomatoes at the time so I used a couple of fresh tomatoes chopped up instead, but ended up with a more watery result than desired. My advice would be to stick to the tinned ones to get a nicer consistency.

Chilli con Carne (serves 2-3)

(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)

Ingredients:

·         1 tbs cooking oil

·         ½ onion, finely chopped

·         1 clove of garlic, crushed

·         1 small red chilli, finely chopped

·         500g beef mince

·         1 tbs Dijon mustard

·         200g tinned chopped tomatoes

·         1 tbs tomato sauce

·         200g can red kidney beans, drained & rinsed

·         100mL red wine or beer

·         grated cheese, diced avocado tossed with lime juice, corn chips & taco shells to serve

Method:

1. Heat oil in a large frypan over medium heat and cook onion until soft. Add garlic and chilli and stir until fragrant.
2. Add beef, breaking it up in the pan, until cooked through.
3. Add remaining ingredients and simmer for 30 minutes or so, stirring occasionally, until thickened. 

4. Check for seasoning. Serve with corn chips and/or taco shells garnished with cheese, and diced avocado tossed with lime juice if desired. 

happy cooking!