Cola Chilli Con Carne - cooking recipe

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, crushed
1 teaspoon cumin
2 teaspoons paprika
500 g minced beef
8 ounces plum tomatoes
1 tablespoon tomato puree
8 ounces kidney beans
1 medium chipotle chili, finely chopped
1 small fresh green chili, finely chopped
115 ml cola
1 teaspoon dried oregano
2 teaspoons sugar
1 tablespoon lemon juice
salt, to taste
pepper, to taste
250 g plain flour, plus extra for rolling
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon unsalted butter
100 ml skim milk, warmed (or water if preferred)
vegetable oil, for shallow frying
smoked paprika, to taste
200 g long grain rice

Preparation

Chilli con carne.
1.Heat the olive oil in a pan and fry the onion and garlic until slightly browned.
2.Add the cumin and paprika and combine to coat the onions and garlic in the spices. Cook until fragrant (approximately 1-2 minutes).
3.Add the minced beef and brown for approximately 15 minutes.
4.Add the plum tomatoes, tomato puree and kidney beans. Crush the plum tomatoes with a wooden spoon, combine well and cook for a few minutes.
5.Add the finely chopped chillies, cola, oregano, sugar and cook, uncovered on a low heat for about half an hour until thickened and deep red in colour (stir frequently to avoid sticking to the pan).
6.Add the lemon juice and check seasoning.
Spicy nachos.
1.Place the flour, baking powder and salt into a mixing bowl and combine.
2.Add the butter and rub into the dry ingredients until it resembles coarse breadcrumbs.
3.Add the milk (or water) and mix until you form a dough. Cover with a damp cloth and leave to rest for 15 minutes.
4.Divide into 12 pieces and roll out each piece onto a floured surface to 35cm in diameter.
5.Cut into triangles.
6.Heat the vegetable oil until very hot. Shallow fry the nachos in batches for 3 minutes on each side.
7.Drain on kitchen paper and garnish with a pinch of smoked paprika.
Rice.
1.Soak the rice for an hour in cold water then drain and discard the soaking water.
2.Add the rice to about 250ml boiling water, cover, reduce the heat to a very gentle simmer and cook until all of the water has been absorbed. Do not remove the lid during the cooking process.
3.When the rice has absorbed all of the water, remove from the heat and leave to rest for 5 minutes, keeping the lid on still.
4.Fork through the rice to separate the grains then serve.