One day, we got a little bit tired of soup, so I suggested we cook something with beans and chili. So we decided on chili con carne.
It should be called Chili con Carney (Royal Chef’s last name). Chef loves chili, chef loves carne.
On a side note, my friend was asking me how to take food photos when you only have an in-camera flash. So with this post, I’ve challenged myself on photographing the food equipped with just my trusty old entry-level Canon 400D and a mirror.
Check out the photos below and if you want to learn more about using in-camera flash, the link is at the end of this post.
1 onion diced
2 cloves of garlic sliced
1 tsp paprika
2 chillis chopped
2 tsp ground cumin
2 cinamon sticks
500g lean ground beef
500ml beef stock (1 beef cube+500ml water)
2 tbsp tomato puree
1 tsp brown sugar
salt and pepper to taste
plain rice to serve
1. In a pan, heat oil for 2 minutes and add the onions; slow-cook until soft and translucent.
2. Tip in the garlic, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 2 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
3. Add the ground beef and cook for 5 minutes on medium heat, stirring occasionally until a little bit brown.
4. Pour the beef stock, can of tomatoes, 2 tbsp tomato puree, sugar, salt and pepper into the mixture and simmer for 20 minutes (or until thick), stirring occasionally making sure the sauce doesn’t catch the bottom of the pan.
5. Drain and rinse the beans and mix it in with the chili pot. Bring to boil again and then gently simmer for another 10 minutes. Turn off the heat and let it cool for 10 more minutes; do not get impatient, it’s important to let the chili stand so as the flavors will incorporate with one another.
6. Serve with plain rice.
Careful, it’s hot!!
1. Slow-cook the onions, 2. Slow cook the meat, 3. Bring in the beef stock, 4. Can of beans!
Beans make you fart. Yum!!
For the How-to on photographing food with in-camera flash, click here.