Actually, Jason Scotland plays football for Trinidad & Tobago.Got a player called Scotland tho on the England team... maybe we should include scottish recipes by virtue of that
However, a World Cup of world cuisine is an altogether much more civilised affair.
Somewhat predictably, the Chili Monster's recipe for Chile Con Carne.
This is a recipe for a medium hot dish for 4 people. If you prefer something hotter than simply replace the jalepenos with a hotter variety of chilli pepper, such as Thai Sun, Cayenne, Lemon Drop or for hotter still try scotch bonnet, habenero or tepin. A milder version could be made with anaheim, pepperonchi, bulgarian carrot or ancho chilli peppers. I also add hot chilli powder to the mixture but you could switch it with a mild version, ground chillies or even a dash of tabasco sauce if you prefer.
Tastes even better the following day
Ingredients
2lb minced beef OR cubed Steak OR chicken breast, cut into chunks
2 bell peppers, chopped
one tin of chopped tomatoes (410g)
2 onions, chopped
Garlic (to taste, I tend to go overboard -Chili con Carne y abacho)
Mushrooms ( I allow for three chopped tablespoons per person -1 portion veg)
2 jalepenos, chopped
tin Kidney beans (400g)
pinch Celery salt
1 teaspoon sugar
Chicken stock cube
pinch black pepper
1/2 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon paprika
1/4 teaspoon cinnamon
mild chilli powder
oregano
Oil for frying
Fry onion and garlic until soft. Add peppers. Mix. Cover (1 min) until onion is clear. Introduce mushrooms. Stir. Mix in tomatoes. Then, with stirring, add the black pepper, celery salt, stock cube, cumin, coriander, cinnamon, chilli powder and paprika. Stir well. Cover and simmer (5 min).
Add meat. Mix. Once meat is brown, introduce kidney beans. Cook over moderate heat for twenty minutes with occasional stirring. Cover and cook on low for 4-5 hours.