I'm going to blame the delicious and strong margarita I'd just consumed for these rather simple photos from my cousins dinner party on Saturday night. The boys in my family were living it up on a bucks weekend, so the girls sat down to a Mexican feast (after the babies were put to bed - woohoo!) and a sleep over. I've shared the barbecued corn recipe on here before, and here's how to make my guacamole. I've never discussed my love for chilli con-carne...which is strange, considering it's one of my favourite meals (except you could say I like the con-carne part more, as I don't have the best tolerance to spice unfortunately, ie. it has known to make me cry - ha)!
My cousin has kindly shared her chilli recipe, which was used on the nachos pictured above. The nachos was made delicious and gourmet with a mixture of cheddar and mozzarella, sheeps milk yoghurt, salsa and homemade guacamole, but I'd be keen to also try the chilli con carne on it's own - the flavours were totally amazing!
1 cup kidney beans, rinsed
¼ cup olive oil
1kg minced beef
2 chorizo, cut into 1cm pieces
500 gm pork shoulder, cut into 1cm pieces
1 onion, finely chopped
2 cloves garlic, finely chopped
1-2 fresh green jalapeños, thinly sliced
2 cups beef stock
400 gm tin tomatoes
50 gm dark chocolate, coarsely chopped
1/4 cup malt vinegar
2 tbsp dried oregano
1 cinnamon quill
1 tbsp ground coriander seeds
3 tsp cumin seeds, toasted and finely ground
1 tsp cayenne pepper
To taste: ground chilli powder
½ cup (loosely packed) coriander leaves
To serve: soft tortillas, warmed
To serve: sour cream and lime wedges
Heat 1 tbsp olive oil in a large heavy-based saucepan over medium heat and cook mince, breaking up with the back of a spoon, for 5 minutes or until brown, transfer to a plate. Add 1 tbsp oil to saucepan, add chorizo and cook for 2 minutes or until starting to brown, add pork shoulder and cook for another 5 minutes or until brown, then add to mince. Add remaining olive oil to pan, add onions, garlic and jalapeños and cook for 5 minutes or until soft. Return meat to pan with stock, tomatoes, chocolate, vinegar, oregano and spices, season to taste with sea salt, black pepper and ground chilli. Bring to the boil, reduce heat and simmer for 2 hours stirring occasionally until pork is tender. Add beans and cook for another 20 minutes or until sauce is thick. Adjust seasoning and chilli heat to taste.
Scatter chilli con carne with coriander, and serve with guacamole, tortillas, sour cream and lime wedges to the side.
Enjoy! I hope you all had a lovely weekend.