On cold winter days like today, having hot pot for dinner to keep warm is quite popular among Hong Kong locals.  I myself prefer to cuddle up to a bowl of hot and spicy Chili Con Carne.

There are many variations of Chili Con Carne out there and a lot of debates around the ingredients that should be included in this stew. I prefer mine with the kidney beans, minced beef, tomatoes and a bit of a kick.  [I know Sheldon Cooper once said that real Chili has no beans, but what does he know?  Oh, I guess I should let you know that I’m a Big Bang Theory fan!]

I’ve adapted my recipe from Gordon Ramsay’s Chili Con Carne. The best thing about making this dish is how easy it is to throw together. It can be served with rice, bread, potatoes or even saltines. Personally I prefer to soak up my Chili in bread. My hubby and I love the Parisian baguette from the bakery inside city’super.

Chili Con Carne
Serves 4

500g minced beef
2 onions, chopped
5 cloves garlic, finely chopped
1 green chili, deseeded and diced
1 red capsicum, diced
2 tsp cumin
1/2 tsp paprika
1/2 tsp cayenne pepper (more if you prefer the kick)
1 bay leaf
2 x 400g canned chopped tomatoes
2 tbsp tomato paste
400g kidney beans, drained and rinsed
150mL beef stock
olive oil
salt & pepper
chives, finely chopped
baguette

In a large saucepan, add the olive oil, garlic, onions, green chili and red capsicum over medium heat and sweat until the onions turn translucent. In a separate pan, brown the minced beef over hight heat with a little olive oil.

Add the cumin, paprika and cayenne pepper to the onions and stir for a few minutes. Stir in the minced beef and chopped tomatoes. Cook for 5 minutes.

Pour in the beef stock and add the bay leaf and tomato paste and allow to boil. Then turn to low heat and leave to simmer for 20 minutes.

Once the chilli starts to reduce and thicken, add the kidney beans and simmer for 10 minutes. Season with salt and pepper.

Garnish with chives and serve with bread.