My boys love chillies.
Spicy food is what they crave always.
Small children are averse to spicy food. My nephew Yug will not eat Dal or chicken if it’s spicy. He has this super cute Canadian accent, “It’s too spicy ,Nani. The food is too red. I can’t eat it!!”
So he eats roti and butter when the others eat regular food. On the other hand sweet child used to eat food with us since the begining. I was too lazy to do separate food. And now I thank God I didn’t make that effort.
Sweet child was picking onions from the salad bowl that were doused with lemon juice, red chilli and salt.
He used to feel the heat of the spice, but he still loved the lemon and red chilli doused onions.
To cool his palate,he used to and still enjoys cold yogurt with his meal. We love the Greek yogurt available in the market,but homemade is the best.
The right tang,the right balance and no slime.
So the meals need to be red and SPICY . That’s why Mexican Chilli Con Carne is his favorite .
So it’s got Kashmiri Mirch, Red Paprika , Cayenne and Habanero peppers.
And a secret ingredient.
I’ve been adding a lot of essences from Ossoro lately. And this Mexican Chilli Essence,I’ve also added it to chicken and regular dals. It’s got a gorgeous red colour and the aromas are awesome m the first time I added it, I added a few extra drops…and as the essence mixed with the hot Dal, I began sneezing…
So those of you who’ve seen me sneeze,know what a tandem of emotions it is.
But now I know, 4-5 drops are good for a service bowl for 2-3 people.
So ,if you love cooking for your family, you need to check the variety of essences available at Ossoro. The sheer variety and quality are amazing.
So he’s been badgering me to make the authentic chilli.
I bought the real black beans from a gourmet store. Better priced than the super expensive canned beans. And I used cherry tomatoes to make the chilli.
The flavour is better. Also we used chicken mince.
Obviously will taste better with a lamb mince.
So you need some pre prep. Soak the beans overnight . If you don’t feel like spending that extra money, use the Jammu Rajma. They become mushy faster, so keep a check while cooking. Black beans stay a little stiff and keep their identity intact.
Flat leaf parsley or coriander… Either are Ok.
It depends if you want to spend an arm and a leg for a meal.
Tortillas are available,but we went with rice. We’re a little Desi that way. We love beans with rice.
And it’s too hot to be baking or frying nachos.
And to cut the heat,we always make homemade sour cream.
I use low fat Amul cream to make this.
So the day before do two things.
Soak the beans.
Make the sourcream.
250 mils Amul low fat cream or anyother cream available
1 tbsp homemade yogurt culture or jaag
1 tsp salt
Place the cream in a bowl. Whisk the yogurt culture and salt into the cream .
Whisk them together.
Cover and set aside overnight.
Chill in the fridge till meal time.
Chilli Con Carne with Ossoro Mexican Chilli Essence
1 cup black beans soaked overnight
250 GM’s chicken mince or 1 cup Soya granules soaked and squeezed
1 large onion chopped fine
1 1/2 cup or 400 GM’s chopped tomatoes
5-6 cloves garlic
1/2 inch piece ginger chopped fine
1 stalk celery chopped fine
1 small carrot chopped fine
2 tbsp Sweet Paprika powder or deghi Mirch powder
2-3 habanero peppers or local fresh red chilli chopped fine
1/2 tsp Ossoro Mexican Chilli essence
1 tbsp salt
3 tbsp olive oil
1 tbsp butter
1/2 tsp cinnamon powder
1/2 tap pepper powder
1/2 tsp turmeric powder
Pressure cook the beans with 3 cups of water for 15-20 minutes.
Drain and allow to cool.
In a large casserole place the oil and butter. Allow the butter to melt. Add the onions, celery and carrots and garlic.
Allow to cook on low heat till the onions turn translucent .
Add the salt and add the mince. Allow the mince to sear.
Add the fresh red chilli and fry till the meat cooks out, releasing the fat. Keep stirring.
Now add the tomatoes and cook on high heat.
Add the spices and beans with about 1/2 cup water.
Keep stirring to deglaze.
Add 1 cup water and cover and cook.
Stir well every 7-8 minutes .
Add more water as the beans will drink up the water.
Cook for at least 45 minutes to an hour.
Cool till service.
Just before serving ,heat the Chilli Con Carne ,add the Ossoro Mexican Chilli essence and mix.
Ladle over rice and serve with sour cream and guacamole or salsa.
It’s a complete meal.
Bowl full of happiness. Those watery eyes and unblocked nose… The Chilli helps. And with the seeeeee seeeeee happening, remind everyone that’s not parseltongue.
It’s the heat you’re trying to cool. That’s why the sour cream babes.
So take it high and then cool the palate down.
So we absolutely adore this combination.
Try this version of Mexican Chilli Con Carne . All the local ingredients , makes you the Rockstar Locavore. And the taste of the Mexican True Blue meal in a bowl.
So all the boxes are ticked.
And if you think I’m a crazy spice lover lady, I”ll have you know that chillis are super good for your body.
Better blood thinners than asprin, more Vit C than citrus Fruits and anti aging to boot.
Also these are metabolism boosters.
Try it . Also do let me know. Tag #baketitude if you make the Mexican Chilli Con Carne with Ossoro from Baketitude.
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Click on the images below to take you to the amazon links. You can purchase the ingredients at no extra cost.