Chilly nights = chilli nights

So it's winter in my part of the world.  Compared to a lot of other places, winter in south-east Queensland is usually quite mild, averaging 9C over night and about 21C during the days.  This past month though has seen some very cold nights (4 -5 C) following clear crisp days.  This kind of weather says chilli to me!  Below is my favourite Chilli Con Carne recipe.  No need to buy the recipe base mix in the supermarket, you just need chilli powder and ground cumin instead.  Add as much or as little chilli powder and fresh chilli to suit your taste - you do need some though, otherwise it's just savoury mince!  As always, with fresh chilli, taste a small piece as you are chopping it up so you can gauge the heat level.

To follow this chilli, why not calm down the taste buds and keep the insides warm with Rhubarb and Apple Crumble - a winter favourite!

Chilli Con Carne

500g lean beef mince
2 medium onions, finely chopped
2 cloves garlic, crushed
3 long green or red chillies, seeded, finely chopped
1/2 teaspoon chilli powder (to your own taste)
1 teaspoon ground cumin
2 tablespoons tomato paste
2 tins (400g - 410g) chopped tomatoes
400g tin red kidney beans, drained and rinsed
250mL Beef (or vege) stock
1/2 bunch coriander leaves

1. Heat some oil in a large heavy based pan over high heat.  Cook mince, stirring, to break up lumps, until browned.  Remove mince from pan and set aside.
2. In the same pan, add another splash of olive oil and cook onion, garlic, chillies and spices, over a medium heat, until the onion has softened and the spices are fragrant.
3. Add the mince back into the pan and stir in the tomato paste.  Add chopped tomatoes and kidney beans.  Stir well.  Season with salt and pepper.
4. Carefully stir in the stock.  Cover and allow to simmer for about 45 minutes.  (You can also do all of this in a heavy-based oven-proof casserole dish, and at this point bake at 180C for 45 minutes).
5. Whilst it's bubbling away, cook/steam rice.  You might like to make a quick guacamole at this point too - mash an avocado or two, add in 1 - 2 finely diced tomatoes, 1 small red onion finely diced, the juice of half a lemon or lime (to your taste) and a splash of tobasco sauce (to your taste).
6. Serve the chilli on steamed rice, garnish with coriander leaves.  Also serve with corn chips, sour cream and guacamole on the side.

Rhubarb and Apple Crumble
6 - 8 stalks rhubarb, leaves discarded (they are poisonous!)
2 apples, peeled, cored, roughly chopped
1/4 cup caster sugar
1/3 cup rolled oats
1/3 dessicated coconut
1/3 cup brown sugar
50g butter
2 teaspoons ground cinnamon

1. Roughly chop the rhubarb stems.  Add rhubarb and apple to a small saucepan with the caster sugar.  Add a little water, and allow to stew till cooked through.  Keep an eye on it!
2. To make the crumble: mix together the oats, coconut and brown sugar.  Rub the butter through the dry ingredients.  Mix in the cinnamon
3. Once the rhubarb and apple is cooked taste it for sweetness, add more sugar if necessary (remembering there is sugar in the crumble as well).  Then pour it into an appropriate sized baking dish.
4. Loosely place the crumble over the top.  Bake at 180C for 10 - 15 minutes or until crumble looks brown and crunchy.  Serve with cream or icecream.