As we all know, travel isn’t always glamorous. I recently found myself in a hotel room attempting to heat a piece of supermarket lasagne in a coffee cup. As I finally curled up with my cup of lasagne, I surprised myself with the thought that there really is something quite lovely about eating out of a cup. I know you are wondering where I’m going with this and the answer is that a friend of mine always Serves chilli con carne at his parties in a cup, with a spoon, and it’s become quite a favourite tradition.
Heat the olive oil in a large heavy-based saucepan over medium heat, then add the onion, garlic, chilli, cumin, coriander, paprika and oregano. Cook for 5 minutes, or until the onion is soft and the spices are fragrant.
Add the beef and cook, stirring, for a further 5 minutes, or until well browned. Add the stock, tomatoes, tomato paste, soy sauce and cinnamon stick. Bring to the boil, then cover the pan, reduce the heat to low and simmer for 1 hour, stirring occasionally, until the meat is tender and the sauce has thickened.
Remove the lid and stir in the kidney beans and capsicum. Cover and cook for a further 20 minutes. Spoon into bowls and top with the sour cream and coriander sprigs.
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