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Saturday, December 12, 2015

The Chili

It doesn't need to be foodball season for this to happen.

Fry garlic and onions oil. Add mince (I usually use mutton, but traditionally it would be beef) and brown. Stir in salt, cumin powder and paprika. Throw in a decent pile of chopped tomatoes and simmer. Add boiled beans and thicken. I like to add chopped coriander in the end. Garnish with cheese.

I prefer my chili with garlic toast and salad.

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