I love a bit of spice in my life, as I suppose do most people! However Mexican food has become almost akin to takeaway - everyone thinks of it as a kit that takes 10 minutes to cook, and off you go – instant Mexicana!
As previously mentioned though, in my Chicken Burrito recipe, you don’t need a kit nor a packet mix to make delicious Mexican food.
In fact, I challenge the attitude, the fact we think of Mexican as an instant meal, and offer you a chilli so divine and yet simple that you won’t feel the need to use a packet mix anymore. This is a chilli you won't want to be finished within moments, and will happily allow to simmer away as the fragrance of all the spices permeate your home until you are salivating with desire before you even taste it!
Mexican food isn’t meant to be an instant meal or a party food, it is meant to be enjoyed and is completely indulgent, so try this chilli and I guarantee you’ll be converted to a far more satisfying, less instant, way of cooking your spicy favourites.
Please note, this recipe uses a slow cooker. Alternatively you could use a french oven or dutch oven and cok over a low heat.
1 tbs Oil
2 cloves Garlic, minced
1 Onion, diced
500g Beef, diced
2 tsps Chilli, minced
2 tsps Paprika
½ tsp Chilli, ground
1 tsp Cumin
½ tsp Oregano
½ tsp Lime juice
Zest & juice of half a Lemon
1 cup Beef Stock
125g can of corn
400g can of kidney beans
2 tbs tomato paste
400g diced, tinned Tomatoes
1. Let’s start with a frypan, in which we heat the oil over a low heat and add onion and garlic. Allow to heat through until onion is transaparent and fragrant – approximately five minutes. Alternatively you could use a French/Dutch oven as opposed to both fry pan and slow cooker.
2. Now, raise the temperature to a medium heat, and to the frypan, we add the diced beef and allow to brown on all sides, stirring as needed. This should take approximately five minutes as well.
3. Transfer meat and onion to a slow cooker and then add remainder of ingredients, and stir to combine.
4. Set the slow cooker to a low heat and allow to simmer away for at least six hours to ensure the beef is thoroughly tender.
5. Serve with sour cream and tasty cheese and enjoy having some easy, slow, completely satisfying spice in your life.