The weather here in Ireland has turned a bit nippy and the hustle and bustle of Christmas has started. With all the parties, late nights and hangovers I was thinking of something quick, easy and savory. There are lots of ways to do a Chili Con Carne, I like this one as the dash of Southern Comfort gives it a smoky flavour. This keeps for days as well, gets better with age. Perfect to take out of the fridge and microwave for a quick “after-party” snack at 2am. Ugh, I sound like Nigella…better move on.
Ingredients (for 2):
200g Mince
Olive Oil
1 onion
1 clove garlic
1 red chili, sliced.
Teaspoon cumin
2 tablespoons of sun dried tomato paste
Small Tin kidney beans
400g Tin tomatoes
Dash of Southern Comfort (2 or 3 tablespoons depending on taste)
Method
Finely slice the onion and garlic and fry in some olive oil on a medium heat until soft. Add chili, cumin and seasoning. Turn up the heat a little, add the meat and brown. Stir in the sun dried tomato paste along with a tin of tomatoes and the Southern Comfort. Add the the kidney beans and a little water to loosen if necessary. Simmer for an hour. If you want the beans with a little more bite add them towards the end of the cooking.
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