i have always taken love for chili con carne as granted. it is wholesome and comforting food that is very easy to make. but that was before i met o who didn’t really have that kind of affinity for chili con carne. in fact he wasn’t even a fan of minced beef dishes. i am convinced that this is because he didn’t eat keema (pakistani beef mince) at my house. i loved aloo keema with large chunks of potato that collapsed under the fingers when eaten with roti. keema mutter flecked with peas brings back memories of picnics near rawal lake and nasty oversized crows that would try and pick our plates. then there was keema simla mirch made with green capsicum, it’s slight bitterness tempered with cumin and spice. more recently mama starting adding channas (chickpeas) to the mix. my love for chili con carne is perhaps an extension of my love for keema because they have something in common. minced beef is only good when spiced right and cooked to a deep brown. when making mince the pakistani way i sauté it well to bring out its colour. this process of bhuno although tiring is what makes keema so tasty. in chili con carne the combination of frying the mince and then simmering it to let the flavours get to know each other well is what makes it good. <br /> <br />i love cooking chili. a big casserole of it will mean i’ll have plenty left-over for a week night supper and even a packed lunch at work. it is also the perfect tv dinner because you can put everything into one bowl and tuck in. this sunday i took out my large le crueset. i like leaving my chili to simmer gently for a little while so i usually put it to cook around three. i’ve been working on this recipe for while and am quite pleased with it now.

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