CHILI CON CARNE

CHILI CON CARNE

Chili con carne is a Mexican dish , but I ate it  first time in England .I remember very well  where and when I ate Chilli con Carne ; in London - Greenwich ,at a beautiful traditional pub ,  at Christmas time , in 1993. It was a very cold and windy day. After seeing Maritime Museum, Queen's House, Old Royal Naval College, Cutty Sark, Royal Observatory, Clocktower Market, and Greenwich Market-which is home to delicious   street food- . I was so cold and hungry.   The warm atmosphere and good food at the pub were impressed me. Actually I am always happy to be  in UK. I must admit that I sympathize with this country.
 Before 70s pubs did not serve cooked food in England. Still some conservative pubs refuse to serve hot food. I like pubs and pub  food: like pork pie and mash, fish and chips.  Many of the pubs have really good foods, simple and tasty.
Chili con carne  is a spicy hot dish. But you can alter it to your own spice levels to get your perfect chili. It is served with rice and green salad. A glass of cold  draught beer goes very well with it.


INGREDIENTS
1 lb-500 kg ground beef-minced meat
2 tbsp. cooking oil
1 onion, chopped
2 garlic cloves, crushed
    red kidney beans
1 can chopped tomato
2 tbsp. tomato paste
1 fresh red chili, chopped or 1 tsp or more chili flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tsp  oregano
1 tsp salt
1/2 tsp black pepper
2/3 cup red wine
2 tbsp. corn meal
1/2 cup water

Heat oil in a pan over medium heat, fry onion and garlic until softened. Add the meat stir until browned. Stir in a can of chopped tomatoes  and their liquid , tomato paste, wine,  fresh chili, cumin, coriander, cinnamon, oregano. Season with salt and pepper. Bring to simmer, cover and cook over on low heat 30 minutes.
Drain kidney beans and add into meat sauce. Cook for a further 10 minutes, uncovered.
In a small bowl mix corn meal and water , stir into bean and meat mixture , cook further 10 minutes until it is thickened.  Serve with rice and green salad.

Tips: Cut into cubes an avocado, mix with 2 tbsp. lemon juice and chopped fresh coriander. Serve with chili con carne.