We then take a tour to the wonderful country of Mexico and find out what some will be having on a cool Autumn night for dinner
Chilli con carne meatballs and tortillas
500g beef mince
1 onion, grated, excess liquid squeezed out
1 egg, lightly beaten
1 cup (70g) stale sourdough breadcrumbs
1/2 bunch coriander, roots and stems finely chopped, leaves roughly chopped
1 tbs each smoked paprika, ground cumin & ground coriander
1/4 cup (60ml) olive oil, plus extra to brush
3 cups mixed chopped vegetables (we used onion, celery, capsicum, corn, carrot and sweet potato)
2 tbs chipotle chillies in adobe sauce
2 garlic cloves, crushed
330ml bottle of beer
400g can chopped tomatoes
400g can beans, drained and rinsed (we used black beans or kidney beans)
1 1/2 cups grated cheese (we used mozzarella and Gruyère)
Sour cream, to serve
Baked tortilla chips
6 tortillas, cut into wedges
1 tsp smoked paprika
1.Combine mince, onion, egg, bread- crumbs, coriander roots and stems and half the spices in a bowl and season. Using slightly wet hands, roll 2 heaped tablespoons of the mixture into balls and chill for 20 minutes to firm.
2.Heat half the oil in a large non-stick frypan over high heat. Cook meatballs, in batches, for 2-4 minutes until browned.
3.Heat remaining 30ml oil in a large heavy-based saucepan over high heat, add vegetables and cook, stirring regularly, for 10-12 minutes until softened. Add chipotle, garlic and remaining spices, and cook for a further 1-2 minutes until fragrant. Increase heat to high, add beer and reduce by half. Add meatballs, tomatoes, beans and three-quarters of a can of water. Bring to the boil, then reduce to a simmer. Cook, stirring occasionally, for 30 minutes or until sauce is thick and rich and meatballs are tender. Season to taste.
4.For the baked tortilla chips, preheat oven to 180°C. Place tortillas in a single layer on a baking tray, lightly brush with oil and sprinkle with paprika. Bake for 8 minutes, turn and cook for a further 4 minutes or until crisp and golden. Set aside.
5.Change oven setting to grill. Divide meatball mixture among 4 ovenproof dishes and sprinkle with cheese. Grill for 10 minutes or until cheese is melted and golden.
Serve with tortilla chips and sour cream alongside
You can serve con carne meatballs with anything of your choice - rice, flat bread, spaghetti - but here in Mexico tortilla chips can not be forgotten 😜
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