Gul Panag’s Chili Con Carne

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My earliest memory of food
It was eating chicken mayonnaise made by mom, on the staircase of my house. I must have been three years old. And, of course, her rajma chawal.

My favourite recipe
Chili con carne, a Mexican dish made from ground mincemeat and kidney beans.
When away from home, I miss 
My mother’s whole wheat carrot muffins.
What I like cooking
Pasta, meat loaf, grilled chicken and vegetables.
The best meal I have ever eaten
Triangular dosas at a roadside joint near Mettupalayam, while driving from Coimbatore to Ooty.
My favourite cuisine
I love Punjabi. Also, Mexican for its similarity to the Indian palate.
I have a sweet tooth for
Most desserts. But I eat consciously.
I learned to cook from
My grandmother, my mother, my dad’s sister and Tarla Dalal’s cookbooks.
I love to share my meal with
My husband, Rishi. He pretends to like my cooking.
A favourite from my mom’s kitchen
Her infinite chicken recipes. And the little fancy cooking aids she has collected over the years.
My most romantic meal
The first meal my boyfriend (now husband) and I cooked together. We had to eat in candlelight due to a power outage.
My daily meal comprises
Eggs, oatmeal, cheese, dal, sabzi, chicken, salad and nuts.
Gul Panag’s Chili Con Carne
Vegetable oil: 4 tbsp, Green bell pepper (chopped): 1 I Onion (chopped): 1, Ground lean beef: 1 kg, Beef bouillon cubes: 2, Red wine: 2/3 cup, Canned tomatoes: 2, Garlic cloves (crushed): 1, Tomato paste: 340 gm, Paprika: 1 1/2 tsp, Chilli powder: 2 1/2 tsp, Cayenne pepper: 1 tsp, Dried basil: 2 1/2 tsp, Dried oregano: 1/2 tsp, Dried parsley: 2 tbsp, Black pepper: 1/2 tsp, Salt: 1tsp, Hot pepper sauce: 12 drops, Kidney beans (drained): 425 gm, Flour: 3 tbsp, Corn meal: 3 tbsp, Water: 1/2 cup
Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Add the bouillon cubes and the wine; continue to cook for a few minutes. Stir in canned tomatoes, garlic, and tomato paste. Season with paprika, chilli powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper. Bring to a boil over high heat. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally. Add kidney beans, and hot pepper sauce. Continue to simmer for an additional 30 minutes. In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into the mix, and cook for a 10 minutes, or until the gravy has thickened. 

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