Hi, Ray here again
After last week’s very successful Lamb Xacutti curry I thought that I’d try out a really easy recipe to compensate for the time-consuming spice roasting that the xacutti required (not that I really begrudged the extra time once I tasted the results).
I scanned through the great Curry Focus recipes and spotted the Chilli Con Carne. It is such a simple meal to make. After peeling an onion, the hardest thing to do is open a couple of cans.
And was it easy to make? It sure was. There is hardly anything that can go wrong.
I served the chilli on a bed of basmati rice to the waiting diners and everyone quickly tucked into the food.
And the chilli received a mixed review. Most people found it a bit bland, especially compared to last week’s xacutti. There was no real “body� to the meal and it wasn’t really very exciting. There was something missing, but I don’t know what it was.
The chilli received an average score of 6 out of 10 with a medium spice rating.
If you like chilli then maybe you’ll like this meal but it’s not really a curry in my eyes and was missing a few spices.
