Bachelor Chow


My step bro has just recently moved to Brisbane and I wanted to make him something as a housewarming present. It’s basically Chile con Carne but without the chilli and I couldn’t just call it con Carne, so I settled on Bachelor Chow as a joke. It’s a bit of a kitchen sink dish, just chop up and chuck in whatever you have in the fridge or freezer and you end up with a nutritious and versatile bowl of goodness. You can serve it as a filling for burritos and tacos, nachos topping, over rice, with corn chips and even as a pasta sauce.

This makes a huge pot of food so get ready for more leftovers than you know what to do with. Divide it up into meals, label it and freeze it so you have a store of dinners that are ready to go. It may not be pretty but it’s tasty and will get even better after a day in the fridge, so if you have a bunch of people to feed this is an awesome meal to make in advance.

The instant coffee might seem a strange addition but it only adds a touch of bitterness that helps with the overall depth of flavour in the dish. Some people add dark chocolate or cocoa powder to their Chile con Carne for the same reason. If you don’t think it’s for you just leave it out, no one will get mad at you. If you don’t want to add sugar grate an apple and add it in with all of the vegetables.

Bachelor Chow

Recipe by Ainsley Badman.

5 rashers of bacon, chopped

1 onion, chopped

5 tbsp smoked paprika

4 tbsp ground cumin

1 tsp ground cinnamon

1 tsp ground pepper

2 bay leaves

5 cloves of garlic, minced

1 tsp dried chilli flakes

700g beef mince

2 red capsicums, de-seeded and chopped

2 tins chopped tomatoes

2 tins red kidney beans, drained and rinsed

1 tin corn, drained and rinsed

3 tbsp brown sugar

1 tsp decaf instant coffee

salt to taste

In a large pot cook the bacon on medium heat until crispy, then add onion and fry until just starting to turn brown.

Turn the heat to low and add paprika, cumin, cinnamon, pepper, bay leaves, garlic and chilli flakes, stir to combine well.

Turn the heat back up to medium and add the mince, cooking until it has all changed colour.

Add the capsicum, tomatoes, kidney beans and corn, stir well.

Fill up one of the tomato tins with water then add it into the pot.

Add the brown sugar and coffee, stir well.

Cook on a low simmer for 1 1/2 hours, adding small amounts of water if it gets too dry and sticks at the bottom of the pot.

At the end of cooking add salt to taste and any other spices that you would prefer more of.

Serve with rice, tortillas and sour cream.


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