Chili Con Carne

When I've had a really crappy day, I usually don't feel like cooking. In fact I don't feel like doing anything more than curl up into a little ball and cry my eyes out. Fortunately I've learned through experience that, while crying your heart out is immensely satisfying, you usually only end up with a stuffy head and red eyes to show for all your efforts. Not a great prospect. Releasing my frustrations in the kitchen however has always led to positive results. The chopping, mixing, frying and tasting seems to have a calming influence on me. Especially when paired with a glass of wine and a listening ear in the guise of TheHusband.

So it happened that I was not in the best state of mind when I started cooking this chili. Actually that's putting it mildly. I won't bog you down with the details, but suffice to say, I was not a happy camper. And it might've been due to my fragile emotional state that TheHusband eyed the cacao powder tin I was clutching maniacally next to the simmering meat on the stove with such trepidation.

As I've mentioned on numerous previous occasions, I'm a chocolate addi firm lover of all things chocolate. Especially of the Lindt Fleur de Sel persuasion. I'm also a firm lover of mixing it up. Of pairing the unexpected up. With (usually) delicious results.

So it stands to reason that I wasn't going to be able to resist a savoury dish with cocoa powder as one of it's flavouring agents. And I won't lie, the cheese on top definitely also swayed me. I am a badge-toting member of the #cheesesluts club after all.

I am happy to report though that it turned out swimmingly. That is both my mood and the food. Although I suspect there aren't many things that a comforting bowl of chili con carne won't solve. The cocoa powder lends a depth to the chili that would otherwise be sorely lacking and the spices join together in perfect harmony to create a rich and flavourful meal. And while I can't promise that your sorrows will be a thing of the past, they will definitely be forgotten for a few indulgent moments. Tried-and-tested.

Chili Con Carne
Inspired by Simply Delicious' vegetarian chili

Serves 5 - 6

1 tbsp olive oil
2 tsp minced garlic
1/2 green pepper, chopped
1 red pepper, chopped
500g lean mince (ground beef)
4 tbsp tomato paste
2.5 tsp coriander seeds, finely ground
6 allspice berries, finely ground
1/2 tsp ground cinnamon 
2 tsp smoked paprika*
1 1/4 tsp dried red chili flakes
2 tbsp unsweetened best-quality cocoa powder
4 tsp brown sugar
3.5 tsp salt
1 tin (410g) peeled chopped tomatoes
1 tin (410g) butter beans, drained
1 tin (410g) red kidney beans, drained
1 tin (410g) sweetcorn kernels, drained
grated cheddar, to serve
avocado, to serve (optional)
chopped fresh coriander (cilantro), to serve (optional)
sour cream, to serve (optional)

1. Heat oil in a large saucepan over medium-high heat. Add garlic, sauteing for a few seconds, then add red and green bellpeppers. Saute a further 2 - 3 minutes before adding the ground beef. Cook until browned.
2. Now add some flavour to the meat - tomato paste, coriander, all-spice, cinnamon, smoked paprika, chili flakes, cocoa powder, sugar and salt. Cook, stirring for 2 -3 minutes over high heat, then add tinned tomatoes. Stir through, bring to the boil, then reduce heat and allow to simmer, covered, for approximately 10 minutes.
3. Taste and adjust seasonings if needed, then add the rest of the ingredients: butter beans, kidney beans and sweetcorn kernels. Gently heat through, then serve, topped with cheese, your choice of condiments and warm bread.

If you can get hold of something like cheese & onion bread I would strongly suggest you get it as it tastes phenomenal with this chili.

* If you are unable to find smoked paprika, I would suggest that you substitute with an equal amount of paprika and up the chili flakes to replicate the increased heat from the smoked paprika.

** If you're able to get hold of peppadews, they add a deliciously sweet and tangy edge to the chilli. Just chop finely and serve alongside the rest of the condiments.


Nutritional info (per serving): Calories 460.8 , Total fat 23.1 g, Saturated fat 8.1 g, Polyunsaturated fat 1.1 g, Monounsaturated fat 10.1 g, Cholesterol 68.2 mg, Sodium 2,269.3 mg, Potassium 620.1 mg, Total carbohydrate 40.9 g, Dietary fiber 9.2 g, Sugars 11.6 g, Protein 25.4 g

Good source of: Vitamin C 108.6 %, Vitamin B12 35.5 %, Zinc 25.8 %, Niacin 25.7 %, Selenium 22.9 %, Iron 21.4 %

Brunswick Stew

I still can't believe it. I *actually* went to the store and I bought a piece of warthog. Not many people will have the balls to pick up a packet of warthog meat, nevertheless actually buy the thing. I don't even have to mention the actual cooking and eating part do I?

As the cashier so eloquently put it (with slightly raised eyebrows I might add) "Is it for dog food?"

My answer? A slightly embarassed "No".

But why should I feel embarrassed? I should feel heroic for going where no (sensible) (wo)man has gone before! To infinity and beyond! Or something like that anyway... In all seriousness though I did have a little bit of "WhatTheHellAmIDoing" going on while heading home with my warthog tucked securely in a plastic shopping bag. The whole experience seemed a bit surreal and the smell of the raw warthog meat when I removed it from it's wrapping wasn't exactly enticing. It didn't smell bad, but it sure did smell.... odd. Wild is probably a better word. Which is to be expected. It is after all a wild animal.

I have a very vivid imagination and it didn't help that I was picturing a crazed warthog face the whole time while chopping the meat up. Thankfully the crazed warthog stayed locked in my mind though...

So you're probably dying to know: Why Warthog? Why it's for the Daring Cooks challenge of course! You didn't think I was crazy enough to attempt something like this of my own volition, did you?

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

Wolf gave us some history on Brunswick Stew:

"Brunswick Stew has a long, and oft debated history. Brunswick, Georgia claimed that the first Brunswick Stew was created there in 1898. There is, at the Golden Isles Welcome Center on Interstate 95, a bronzed stew pot with a plaque proclaiming this fact.

However, Brunswick, Virginia claims that the first Brunswick Stew was created there by a camp cook named Jimmy Matthews in 1828, for a hunting expedition led by Dr. Creed Haskings, a member of the Virginia State Legislature for a number of years.

Every year, there is an Annual Brunswick Stew Cookoff that pits ‘Stewmasters’ from both Virgina and Georgia against their counterparts, and takes place every October in Georgia. The Brunswick Stewmasters recipe says *exactly* what is used in competion stews, and states that 'Adding any additional ingredient(s) will disqualify the stew from being an original Brunswick Stew.'

However, most agree that, Brunswick stew is not done properly 'until the paddle stands up in the middle.'”

The stew was actually pretty easy to make. You know once I got rid of the crazed warthog image... It's a lengthy process sure, but involves very little legwork on the cook's part. You just brown all the meat, add the stock, potatoes and carrots, then cook for about an hour and a half. Then you add the rest of the ingredients and cook for another half an hour. Simple.

The end result? A flavourful hodgepodge of ingredients that will happily sate an empty belly. Even if mine wasn't thick enough to hold a paddle standing in the middle...

Brunswick Stew

Adapted from The Lee Bros. Southern Cookbook

Serves 6 - 8

The original recipe calls for rabbit, but I opted to add a little South African flavour instead. Warthog is very similar in taste and appearance to ostrich, though somewhat drier. I have no idea what part of the warthog I used, but it was a longish flat piece with no bones in, I suppose you could call it a fillet.You can substitute the warthog with any other venison (or use rabbit if you're able to find it where you live).

3 tbsp olive oil

50g bacon, roughly chopped

750g chicken pieces on the bone, skinned

350g warthog*, cut into chunks
1 tbsp salt

4 cups chicken stock 

4 potatoes, peeled & cut into chunks

3 carrots, peeled & cut into chunks
1 large onion, finely chopped
1 tsp chilli flakes

1 bay leaf

1 1/2 cups whole corn kernels (drained if using canned)

2 cups butterbeans (drained if using canned)

2 tins whole tomatoes in puree, drained (reserve juice for another use)
tabasco sauce, to taste (optional)

1. Dry-fry bacon over high heat in a large enough saucepan to accomodate your stew. Remove when browned, and set aside.
2. Add half the olive oil to the saucepan and sear (brown) the chicken pieces on all sides, then remove and set aside with the bacon. Repeat the process with the warthog pieces. Carefully salt the seared meats.
3. By now you should have sticky brown bits in the bottom of your pan. Add the chicken stock, stirring to loosen up all the flavourpacked brown bits, then allow to reduce by at least half.
4. Return your meat to the pan, adding the rest of the stock, as well as the potatoes, carrots, onion, chilli flakes and bay leaf. Bring to a boil, then reduce heat and cover with lid, allowing the stew to simmer for about an hour and a half. The chicken should be falling off the bone and the warthog and vegetables should be quite soft.
5. Using two forks, shred the chicken and warthog finely. I did this in the saucepan, but you might find it easier to remove the meat first. If you removed the meat, add it back to the pan.
6. Add the corn, butter beans and tomatoes to the stew, bring to the boil, then reduce heat and cover with a lid. Cook for another half an hour to forty-five minutes. Taste, adjusting seasoning if needed and optionally add tabasco sauce to your liking.

Serve as is or with rice or bread to mop up the juices.

Rustic Tuna Salad

No words today. Just a really simple light lunch, whipped up from (mostly) store cupboard basics. Enjoy!

Rustic Tuna Salad

Serves 2

1 tin (410g) butterbeans, drained & rinsed

75g french green beans, trimmed and halved

+/- 15 cherry tomatoes, halved

+/- 15 black olives

1 tin (170g) tuna chunks in brine, drained

1 tbsp olive oil

1 tbsp lemon juice

salt & pepper to taste

a handful of basil, shredded

1. Toss beans, tomatoes and olive together in a salad bowl. Add tuna and gently stir through.

2. Drizzle oil and lemon juice over the salad, season to taste and scatter with basil. Gently toss to combine and serve immediately.

Nutritional info (per serving): Calories 271.1, Total fat 12.5 g, Saturated fat 1.5 g, Polyunsaturated fat 1.1 g, Monounsaturated fat 8.2 g, Cholesterol 25.0 mg, Sodium 1,167.9 mg, Potassium 489.8 mg, Total carbohydrate 21.0 g, Dietary fiber 5.6 g, Sugars 0.7 g, Protein 15.6 g

Good source of: Vitamin C 29.5 %, Vitamin A 22.9 %, Iron 17.3 %, Vitamin E 15.9 %