So Bonn and Germany in general is probably not thought of as a foodie holiday destination in the same way as say Italy is. There are certainly a lot more Italian than German restaurants in Australia. Going out to restaurants in Bonn, I had some good food but not great food. Of course that could well be because I didn’t know where the secret local places were. In general the food was lacking the spices and complexity of flavours I love in my meals.
But I did have a fabulous chili con carne in the food market that is held in the centre of town each day. It was perfect warming food for a cold day and had a lovely complexity of flavours. I do love a good chili and I was surprised how much I liked this one given it was much soupier than I normally like.
This weekend I went on a pinterest hunt for a similar looking chili and came up with this one from foodloverr. I made a batch for two – one for dinner on Sunday night and another for later in the week. The chili didn’t turn out quite as soupy as I had hoped, possibly because of reducing the portion size and there was something missing from the flavours. But it was still a great tasting chilli and eating this with crusty bread, makes it an easy one pot meal as well.
In cooking a serving for two I used the following ingredients:
- 1/2 tsp of olive oil
- 50g of rindless bacon, diced
- 130g of minced beef (ground beef)
- 1/2 a brown onion, diced
- 1/2 a red capsicum (red pepper), diced
- 1 tsp of minced garlic (equal to one clove)
- 1/3 of a red chilli, diced
- 2 tsp of Mexican chilli powder
- 225g of tinned diced tomatoes
- 1/3 cup of water
- 250g of tinned kidney beans, drained and rinsed
- 1/3 cup of frozen corn
I did make some adjustments to the original recipe. I reduced my cook time for the mince – mine browned in only 5 minutes – possibly because I don’t have a medium heat setting, just medium-low or medium-high. I went with medium-high, which could explain the speedy cook time. I also used a very low fat mince which may also have sped up the process.
I chucked some frozen corn in with the beans at the end just to add some more variety to the vegetables and to try and emulate what I ate in Germany. I do love the sweetness corn adds to the dish even if it is not strictly a chilli ingredient. I also added a bit of salt and pepper for seasoning, though based on this article I might just change the colour of my plate next time to make the dish seem saltier. I do love salt but know I should probably cut back.
Next time I might add in a bit more bacon – I couldn’t taste very much of the bacon; it got a bit lost in the other flavours.
This is not the quickest dish to make – preparation took about 20 minutes but I was very slow chopping my onion and the cook time was 65 minutes. It is great meal to cook on a Sunday and have during the week. One of the things I love about chili is how well it freezes. It’s a great option to have on hand for a night when you don’t want to cook but still want to eat healthy.
A serve has about 485 calories. It is hearty so if you want to keep the calories down, you don’t have to have the bread with it. I have this urge to have a side of carbs with every dinner I have – all because of habit but it isn’t necessary with this meal if I am being honest with myself.