“If It’s Chili, It’s Personal” runs the title of a recent article by The New York Times. And this is exactly what I was thinking last Thursday when I was home alone, preparing Chili con carne at 10 pm. Make it personal, use your imagination.
My chili con carne:
1. Saute two large sliced onions until they get nice brown color. Add garlic, cumin-coriander powder, Indian chili powder, lots of dried marjoram, paprika powder and Jamaica pepper (also called “allspice”). Add minced beef meat (about 600g). Keep stirring.
2. Add slices of raw carrot (I used two medium-size carrots).
3. Add slices of celery (I used an entire celery stalk, about 20cm, not forgetting the leaves).
4. Add 2dl of tomato purée.
5. Add about 2dl of Slow-roasted cherry tomatoes.
8. I added one glass of Cahors red wine in the end.
Lastly, serve hot with crème fraîche.
The NY Times article: http://www.nytimes.com/2014/02/12/dining/if-its-chili-its-personal.html?_r=0
The wine: http://www.thieuley.com