Punchy piquant flavours with a delightful hit of chilli. I adore Mexican cooking and my chilli con carne is a nod to classic Mexican flavours and a dish all your friends with scramble over. Dive in to a mouthwatering and satisfying burly dish . You’ll relish this tongue teasing chow.
Scrummiest ever Pico de Gallo
Red Hot Chilli ‘non’carne
- 1 1/2 Cups Soya Protein Mince
- 1 Medium Onion, finely chopped
- 1 Can Tomatoes + 1 can water
- 2 Cloves Garlic
- 1 Jalapeño (Any chilli pepper will do)
- 1/2 Tsp Cumin seeds crushed
- 1/2 Tsp Coriander seeds crushed
- 1 Tbsp Rapeseed (Or any other type of vegetable oil)
- 1/2 Tsp Ground coriander
- 1 Tsp Ground cumin
- 1 Tsp Chilli powder
- 1/4 Tsp Cayenne pepper
- 1 Tbsp Paprika pepper
- 1 Veg stock cube dissolved in 50 ml water
- 1/4 Tsp Smoked paprika (Spanish Smoked Paprika the best)
The first step is to rinse and soak your soya protein mince. While it is soaking, you can get on with your veg prep and frying.
Heat up a tbsp of vegetable oil in a deep pan. Add in your crushed seeds and a pinch of salt. Fry on a low to medium heat. You are looking to flavour and heat up the oil.
While this is going on, finely chop your garlic, onions and chilli and toss into the pan with a pinch of salt.
Brown onions lightly, then add in your can of tomatoes, water, stock cube and the rest of your season.
Bring to the boil, then reduce heat slightly and reduce your sauce. This helps cook up the spices and develop a delicious full bodied sauce. Do a taste test. Sometimes adding a pinch of sugar helps to balance acidity from tomatoes.
Once you sauce has reduced, this usually takes about ten minutes, drain then add your soya mince and simmer for a further 15 minutes.
You can if you wish continue to cook gently to develop your sauce more. Or if you are starved and just in from work. Ensure the rice is on while you cook. So when the chilli is finished, just pop in bowl or heap onto a plate of rice and enjoy.
Try the perfect side dish for this chilli my Pico de Gallo