Kim came over for lunch today, it was so great to catch up on the good old days when we were just starting out as singer-songwriter sensations.
Annelie and I decided that her more expansive kitchen, the Bitchin’ Kitchen, was the most appropriate place to prepare a meal for, and host, a dear friend who is also such a star.
We all huddled around the stove, cervezas in hand, as we gossiped about our other friends in the biz and cooked our lunch. Don’t ever let it be said that Kim is afraid of hard work!
With Kimmy being Kimmy (FYI, we call her Kimmy as we are so close), we thought she needed something with a bit of spice and a kick to match her spitfire personality and acerbic wit (don’t get her started about Gwyneth!) and as such decided to make Chilli con Kim Carnes, con the help of Kim Carnes herself.
Like Kim, the chilli could be underestimated by its apparent simplicity but after one mouthful, or in Kimmy’s case one note, you know they are winners.
Full of the kind of heat (I would advise taking out the jalapeño and halving the cayenne pepper if you want a tamer chilli) and flavour you won’t find in a meal-kit. For a Rob Lowe fat option, switch out the sour cream for greek yoghurt and add a can of chickpeas or lentils (you could even replace the meat with a can of each).
Enjoy! It really sucks you couldn’t share with us and Kim. She loved it!
Chilli con Kim Carnes
2 rashers diced bacon
1 onion, coarsely chopped
3 cloves garlic, chopped
1 tablespoon paprika
1 tablespoon smoked paprika
1 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
½ teaspoon cayenne pepper
¼ teaspoon cinnamon
½ teaspoon ground coriander seeds
½ teaspoon turmeric
900g beef mince
1x400g can tomatoes
1x400g can kidney beans
2 cups water
2 tablespoons fine cornmeal or polenta
1 1/2 tablespoons apple cider vinegar
Grated cheddar cheese, lime wedges, chopped coriander, sour cream and rice to serve
In a large pot, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add spices and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.
Stir in water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chilli. Season to taste.
Serve hot, garnished with desired toppings.
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