👩🍳The popular Mexican chili con carne can be enjoyed mild or hot. This version of mine is spicy I added chili flakes and a little bit of powdered chilis. The only common ingredients in all chili are meat usually ground meat pork or beef what ever your preferences is and chili but of course, there are also some vegetarian variations. For me it should be really hot and really good. Chili con carne a la iCookiTravel👩🏻🍳. Have a try folks! There is hardly any other dish that is debated as much as chili con carne? Discussions about the original origin, the right ingredients and even the spelling keep stirring the hearts of chili fans. For this reason, there are countless variations and modifications of chili con carne recipes and mine is one of those.
Fig or Feigen is a fruit. Fresh Figs are in season from late summer to early autumn. So right now is the time or season for this fruit. With negligible protein, fat and micronutrient content. These are moderate source of dietary fiber. Red outside Brown inside can be eaten fresh or dried or processed into jam, rolls, biscuits and other types of desserts. Picture above is another variety the so called Cactus Fig or Cactus Feigen. When ripe the color turns into purple or brown.
YOU NEED…….
FOR CHILI CON CARNE:
500g Minced Pork Meat
2 cans of Red Kidney Beans
1 small can of Corn Kernels
1 Pouch of Maggi Chili Con Carne mix or Base
1tbsp. Tomato Paste
1 Red Onion
1tbsp. Paprika Powder
1tbsp. Coriander Powder
6 cloves Garlic
some fresh Coriander Leaves or Wansoy in Tagalog, I used the frozen one
1 Red Bell Pepper
2tbsps. Olive Oil
2 pieces Pita Bread out of Spelt Flour
FOR DETOX AND CLEAN JUICE:
1 cup Spinach
1/2 Cucumber
1 Green Apple
2 Celery Stalks
1 cup Almond Milk
HOW TO…….
iCookiTravel 