I used to have a recipe for a chili con carne and I can’t find it!
I remember the concept though; what made it special was the pastry topping.At the time, I had made shortcrust pastry camels. This time I had some leftover puff pastry dough, and decided to make stars of them.
It was very sufficient on its own, but you can also serve it with some rice on the side.
I also kept the chili levels to a moderate mild level. You can add more if you like it extra spicy.
500g minced meat
2 onions, chopped
2 cloves garlic, crushed
1 tsp chilli
1/2 tsp cumin
1x400g canned tomato
1x400g canned kidney beans
1 tsp salt&pepper
Puffed pastry stars, to serve.
In a pot over medium-high heat, saute the minced meat.
When starting to brown, add the onion, garlic, and the spices.
Keep stirring until onions are soft.
Add the can of chopped tomatoes and a cup of water.
Bring to a simmer, reduce heat to medium-low, cover, and simmer for 1 hour.
Add the rinsed and drained kidney beans, simmer 30 minutes more.
Serve in a dish topped with puffed pastry stars.
To make the puffed stars, roll your puff pastry, cut stars (or anything else), brush with egg wash and bake at 420F for 15-20 minutes.