Wednesday, 28 September 2011

Chilli Con Carne Recipe with The Pixies


I chose The Pixies - Debaser (Spotify link). It's an awesome album. Surf rock music makes me think of LA and Mexican food. Also I read this week that the baby from the Nirvana Nevermind album cover - possibly the most famous baby picture ever - turned 20 this week. Kurt Cobain was an avowed Pixies fan. Tenuous but true.

This recipe is so easy. It's another stick on an album and just enjoy recipe. Max cooking time 45 mins.

This chilli dish would be served in an ideal world with a pint of frozen margherita from the Beach Burrito Company - sadly in Bondai, Australia. This fine establishment, introduced to me by my mate Matt last year when I came to visit, has a slush puppy-style machine that churns the frozen margaritas keeping them ice-cold and mesmerising. You can imagine what a thing of beauty this cooling alcoholic beverage is after a good surf.
Ingredients:

300g lean beef mince
3 garlic cloves, crushed
2 hot chillis
1 medium onion
Paprika, heaped tablespoon
Cumin, heaped tablespoon
Mixed peppers, 3, try to go for different colours, it adds colour
Coriander, for garnish
400g tin chopped tomatoes
250g tinned kidney beans
350g tinned sweetcorn
2 beef stock cubes
salt, pepper to taste
Frozen garlic bread

Directions:

Heat some olive oil in a deep pan.

Chop or food process the onion, chillis, peppers, garlic together until they are quite finely chopped. Add to the pan. With the lid on, sweat the vegetables for ten minutes on a low heat.

Meanwhile blend half the sweetcorn and the juice from the tin. Keep to one side.

When the onions are soft add the mince, some salt, pepper and 1 stock cube to the


Keep stirring the pan contents until the meat begins turning brown. Now add the blended sweetcorn, the wholesweetcorn, the kidney beans and the tinned tomatoes. Return the lid and leave to cook for about fifteen minutes.pan. Break the mince up with a wooden spoon to stop it from sticking together.

Add the garlic bread, wrapped in tin foil, to the oven at 180 degrees.

After 15 mins you may want to add more chilli, tomato, seasoning, or stock cube to taste. Concentrated tomato paste works well for adding a rich tomato taste at this stage. Remember you can keep adding but you can't take away so make sure you're adding slowly and tasting as you go.

Take out the garlic bread out and slice. Serve the chilli in a bowl with the garlic bread on the side and garnish with roughly chopped coriander.

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