Mexican Chili with Tomato Salsa

Mexican Chili

Mexican Chili

I have been getting that feeling for a while now…. it is time to still my need for chili and Mexican food.   Fresh Mexican food, not just tacos that come in a shop-bought-kit with  spices and one or another suspicious sauce… but  homemade with lots of zesty limes,  sweet tomatoes, freshly roasted spices, golden cheddar cheese and of course the fiery red chili… and quite a bit of it for that matter….  Yes please!

Mexican Chili

Mexican Chili

This fiery ensemble is sure to cure any midweek winter blues you may be experiencing.  Although I am a huge summer fan I have to admit that there are some things I cannot wait for every year that comes around with winter:  Sitting in front of our fireplace with a good book and a glass of red wine, drinking hot chocolate out of gigantic mugs, the feeling of our double thick goose down duvet and of course spicy food and curries!  I don’t know about you but I feel cheered up just thinking about this….  Bring on winter!

Mexican Chili

Mexican Chili

I got the idea from Rachel Allen’s food show on Home Channel and sort of just improvised from there… The chili is served with steamed basmati rice mixed with chopped fresh cilantro and a fresh tomato salsa salad that is not to be left out as it compliments the chili perfectly…   I also added a dollop of creme fraîche and guacamole to cool the heat down a bit .  All really yummy…

Tomato Salsa

Tomato Salsa

This serves 3 to 4 persons.

Recipe:

Ingredients:

Mexican Chili:

  • 1 Tbsp olive oil
  • 1 large onion chopped
  • 3 large garlic cloves chopped
  • 1 thumb size piece of fresh ginger, peeled and chopped
  • 2-3 chilies chopped ( You decide whether or not you want the extra heat by leaving in the seeds)
  • 1 t ground coriander
  • 1/2 t ground cinnamon
  • 500 g ground beef mince (extra lean)
  • 1 1/2 cans of chopped tomatoes (I froze the other half to use later)
  • 2 t sugar
  • 1/2 lime’s juice squeezed
  • freshly ground salt and pepper to taste
  • 1 can of brown sugar beans (drained)
  • 2 t cumin seeds
Tomato Salsa:
  • 2 large tomatoes diced
  • 1/2 small onion very finely chopped
  • 1 garlic clove very finely grated
  • 1/2 lime’s juice squeezed
  • 1 good handful of chopped cilantro
  • freshly ground salt and pepper
  • a splash of olive oil
To serve:
  • 1 cup of basmati rice steamed as per instructions on rice packet
  • grated cheddar cheese
  • freshly chopped coriander

Method:

Mexican Chili:

  1. Heat olive oil in a thick bottomed pot  and fry the onion, garlic, ginger, chili until soft and translucent
  2. Add the coriander and cinnamon and fry for 1 more minute
  3. Add the meat and cook until brown
  4. Now add the chopped tomatoes, sugar and lime juice and bring to a simmer and cook for another 10 to 15 minutes until the liquids have reduced and the sauce has thickened.  Season with salt and pepper and add the can of sugar beans.
  5. In the mean time while the chili is simmering, heat a small frying pan and add the cumin seeds to toast.  ( No oil is required)  Remove once the seeds change color and are slightly smoking.  Place in a mortar and pestle and grind fine.
  6. Add the toasted cumin seeds to the chili and finish simmering
  7. Once sauce has thickened and reduced, remove from heat.

Tomato Salsa:

Just add all the ingredients together and toss lightly

To Serve:

Mix in some chopped cilantro with the steamed basmati rice.  Place chili on top of rice and top with grated cheddar and dollops of creme fraîche and/or guacamole and chopped fresh chili

Mexican Chili

Tomato salsa

Tomato salsa

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8 responses »

  1. mmmm this so yummy and I love anything spicy!

    Reply
  2. I also love Mexican! These recipes look great. I’m a sweet tooth though, here’s an authentic Mexican dessert – CARAMEL BANANA PIE

    CRUST:
    About 2 packets of Tennis biscuits or Digestive biscuits
    1/2 cup roasted, unsalted peanuts, plus 1/2 cup chopped, for garnish
    1/8 teaspoon salt
    8 tablespoons unsalted butter, melted
    Cream Filling:
    1 Tub of cream cheese, at room temperature
    4 tablespoons unsalted butter, at room temperature
    2 tablespoons icing sugar
    2 teaspoons ground cinnamon
    1 cup whipping cream
    1 Tin caramel (try and get authentic Dulce de Leche, it’s South American caramel, delicious!)
    3 medium bananas, sliced
    Directions
    For the crust: Place the biscuits in the bowl of a food processor and process until coarsely ground. Add the peanuts and salt to the crumb mixture and process until finely ground. Add the melted butter and pulse until combined. Transfer the crust mixture into a 28cm glass pie dish, pressing and forming the crust evenly across the bottom and up the sides. Refrigerate for 10 to 20 minutes to solidify the butter.

    For the cream filling: Whip the cream cheese and butter at medium speed until fluffy with minimal lumps. Add the icing sugar and cinnamon, whipping at low speed until just combined and being careful not to curdle the butter. Add the cream and whip to soft peaks.

    To assemble the pie: Spread the caramel on top of the chilled crust. Top with the sliced bananas, forming 2 layers if necessary. Pour the whipped cream on top and spread evenly to completely cover the banana layer. Refrigerate and chill until set, about 2 hours.

    To serve, top the pie with a 1-inch border of the remaining chopped peanuts. Warm the remaining caramel in the microwave or on the stovetop until melted. Drizzle the caramel on top of the pie and serve.

    TOTAL OTT INDULGENCE BUT SO WORTH IT!!

    Reply
  3. Now I’m craving this for lunch!

    Reply
  4. Reblogged this on kothaskuisine and commented:
    A sure try at home!

    Reply

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