Chilli con carne with spring rice.

Chilli con carne with spring rice.

Before you jump at my throat screaming “Escandalo!” because this is not an original recipe and I’m not Mexican, HEAR ME OUT:

Exhibit A) My name is Emiliano, which is Roman but also MEXICAN. Mum gave it to me because she was madly in love with Emiliano Zapata, the Mexican revolutionary. That’s how left-wing/working-class my family is.

Exhibit B) Espresso in chilli is my secret ingredient but it has a story.
I was dating this guy called Jesus, and I loved to brag about it with my friends at the pub: “Mate, I’m xxxxxxx Jesus!” It felt like Christian liberation from my “slightly Catholic education.” Anyway, once he told me that his Mexican nana used to put coffee and not tomato sauce in her chilli.
Brilliant, I stole the secret and dumped him after a week.

Exhibit C) I have “La Llorona” by Chavela Vargas on vinyl and it’s my go to karaoke song.

So this is one of my oldest recipes that evolved over the years.
Riso primavera was my invention when I was probably 15 years old and SO GAY that I couldn’t fathom the idea of eating plain white rice, so I called it SPRING RICE and added all colourful vegetables, like a rainbow, like I’m still surprised that my family was shocked when I came out at 18. I mean rainbow spring rice? Hello?

Coffee in the sauce is just brilliant. It adds a layer of smokiness and bitterness that is so much needed, and I’m Italian so I always have leftover coffee in the kitchen. It’s wild but not uncommon since even Jamie Oliver used it in American road trip (Cowboy style with real attitude) and he uses beef brisket, fabulous idea.

It is a Tex-Mex / English take on a classic Mexican. If you feel offended by this recipe, I’ll tell you the same thing I said to Jesus “I’m so sorry but I don’t have time for this.

CHILLI CON CARNE (serves 6 or 4 very hungry people)
Ingredients:

• 500g minced beef

• 2 large onions, chopped (about 150g)

• 3 cloves garlic, minced

• A splash of smoked whiskey

• 1 x 400g tin kidney beans, rinsed and drained

• 1 x 400g tin black beans (use the water too)

• 1 x 400g tin of chopped tomatoes

• 1 tbsp of muscovado sugar

• 1 tsp ground cumin

• 1 tsp chilli

• 2 tsp dried oregano

• 1 cup of espresso

• Salt and pepper to taste

• Olive oil for cooking

Instructions:

1. Brown the meat: Heat a little olive oil in a large pot over medium-high heat. Add the minced beef and cook until browned, breaking it up with a spoon. Add a splash of whiskey to deglaze the pan.

2. Sauté vegetables: Add the onion, garlic to the pot and cook until softened.

3. Add remaining ingredients. If the mixture is too dry add 1 cm of water.

4. Simmer: Bring to a boil, then reduce heat to low and simmer, uncovered, for 1-2 hours, or until thickened.

5. Serve: Serve hot, topped with your favourite toppings or next to the rice.
   
   

Ingredients:

• 2 mugs of white rice

• 3 mugs of water

• Pinch of salt

• Selection of vegetables chopped into small pieces

Instructions:

1. Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.

2. In a medium saucepan, add rice, water and a pinch of salt.

3. Bring the mixture to a boil over medium high heat

4. Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.

5. ^{Once cooled down add all the vegetables.}