This recipe is extremely popular among my friends. It's my "student meal", so to say: cook once, eat for a week or freeze in. Doesn't cost a dime. Nutritional value's quite OK. Takes 20-25 minutes to make once you get the hang of it. It's self-invented based on my dad's chili con carne, but quite different.
Chili Con Carne (8 plates)
Requirements
800g of beans (can be 2 diff beans, feel free to try out!). Beans in tomato or chili sauce is best.
600-800g minced meat. Pork is the best, but the least healthy option.
800g wok mix. You can choose which vegetables you use.
500ml of sweet chili sauce. Quality matters here!
½ cup white rice per person
250-300g tomato purée
1 can of canned corn
Cumin, oregano, red chilli pepper, cayenne, salt, black pepper, garam masala, paprika powder (ratio 2:2:1:1:1:1:1:1). Optionally, add a pinch of nutmeg, but be very conservative with the amount!
1-2 onions
2-4 cloves of garlic (to taste)
olive oil (or sunflower oil, or butter)
Preparation
1 Throw all the beans into a pot and let them heat (without cooking) slowly. You’ll need them later.
2 Cut your onions (size to preference) and garlic (as small as possible). Add these to your pan together with some olive oil and saute them for a few minutes.
3 Add your minced meat and stir until no more redness is visible. Spice the minced meat with cumin, salt, black pepper and cayenne while it is still uncooked. In the meantime, cook your rice.
4 Add your wok mix(es), your tomato purée and your mexican chili mix. Add the beans with the fluids, and add corn.
5 Add 350-500ml of sweet chili sauce. Now stir until everything is mixed and heated. Now that you have more fluid, it is time to add all the spices: add all the spices (including the ones you already used once for the meat). Allow it to thicken if necessary. Enjoy your meal!
Minor changes
Bean sprouts may be used to enrich the meal. You can add a little bit of turmeric to the rice for some extra taste (and a fancy yellow color). You can use large durum wraps which you fill with the rice and chili and can then wrap up to have a chili con carne filled durum. It is best to allow your chili to thicken before doing so, though, or the durum may be too soaky!