Not so speedy if you are using brown rice. Next time I’ll put the rice on 30 mins prior to making the chilli.
Quick and simple, this is my version of a certain celebrity chef’s 15 min creations.
For the rice:
1 cup of brown rice
2 wedges of preserved lemon
1 stick of cinnamon
a few coriander seeds
For the meatballs:
400g beef mince
1 teaspoon garam masala
some roasted peppers from a jar (to taste)
4 spring onions
4 cloves of roasted garlic
bunch of coriander
1 teaspoon smoked paprika
700g jar of passata
1 tin of red kidney beans – washed and drained
1 teaspoon cumin seeds
chopped fresh chilli – to taste
sour cream or yogurt to garnish
Put all ingredients into a rice cooker with an extra cup of water because it’s brown rice.
Add to the mince, garam masala and salt and pepper. Make into small meatballs – 16 or more. Add to a hot frying pan and toss regularly.
In a food processor, add all the remaining ingredients excluding half of the coriander and the green ends of two of the spring onions. Whizz.
When the meatballs are well browned, add the cumin seeds and fry until fragrant.
In a large saucepan put the meatballs and cumin seeds, tomato mix from the food processor. In the empty frying pan, fry the beans until their skins start to peel. Add the beans to the saucepan.
Add chilli and cook the combined chilli con carne until piping hot. It doesn’t need to cook for long.
Serve with rice, sour cream/yogurt and the remainder of the coriander and spring onions finely chopped.