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–+ servings

Chili Con Carne With Popped Kidney Beans & Sour Cream

by: Braam Botha
Chili Con Carne With Popped Kidney Beans & Sour Cream
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5 from 2 votes
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PREP TIME 5 mins
COOK TIME 25 mins
COURSE Main Course
CUISINE Mexican
SERVINGS 4

Equipment

Ingredients
  

For The Chili

  • 60 ml Olive oil
  • 720 gram Minced beef
  • 120 gram White onion, finely chopped
  • 20 gram Chopped garlic
  • 2 gram Ground cinnamon
  • 5 gram Garam masala spice
  • 1 gram Whole coriander
  • 60 ml Rice vinegar
  • 1 gram Brown sugar
  • 500 ml Water
  • 320 ml Red wine vinegar
  • 320 gram Whole peeled tomatoes, chopped
  • 400 gram Chickpeas
  • 2 gram Turmeric
  • 2 gram Fine salt

For The Popped Kidney Beans

  • 80 gram Whole peeled tomatoes, drained & patted dry
  • 20 gram Corn flour
  • 8 gram Garlic powder
  • 120 ml Sunflower oil

Method
 

For The Chili

  • Heat half of the oil in pot, add mince & fry to brown. Remove mince from the pot.
  • Add remaining oil to pot, fry onion until soft.
  • Add garlic & spices, fry for 1 minute.
  • Add tomato paste, fry & stir. Return the beef mince to the pot.
  • Add stock & tomatoes. Cover & simmer for 45 min.
  • Add kidney beans & baked beans, cover & cook for 10 minutes. Season.

For The Popped Kidney Beans

  • Dust kidney beans in corn flour.
  • Toast cumin seeds in frying pan over medium heat.
  • Add oil bring up to temperature & add kidney beans. Fry until crisp. Season.
Chefs Tips
Almost every person I know has their own recipe for Chili Con Carne, hell, I always change my recipe depending on what I have in my fridge. Use the above recipe merely as a guideline. I have added corn and have experimented with various beans and spices, and it has always been delicious. Just be sure to serve it with sour cream!
Nutritional Information
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