The Fun Chili with a rice cat-like face, tortilla-chip ears, red-rimmed googly eyes and a kidney-bean nose and smile

THE FUN CHILI

Name: The Fun Chili
Total time: 2 min
Yield: 4 Servings
Ingredients: 2 medium onions; 1 garlic clove; 1 mild red chili, deseeded, optional; Olive oil; 1–2 tsp mild chili powder; 1 tsp ground cumin; 1 tsp cinnamon; 500 g ground beef; 200 g sun-dried tomatoes in oil; 1 can (400 g) peeled tomatoes; 350 ml water; 1 can (400 g) kidney beans — set aside 6–8 beans for the nose and mouth; Salt and pepper; 300 g long-grain rice — cook it a little softer than usual so the rice dome holds its shape; Salt; Tortilla chips, for a crown or sun rays; Kidney beans, for the nose and mouth; Optional: FOODMONSTAS WAFER EYES, 22 mm or 35 mm; Ketchup, optional, for the nose or smile; Chili rings, optional, adults only; Yogurt or sour cream; Guacamole; Sliced jalapeños; Fresh baguette

A warm chili con carne becomes a cheerful FOODMONSTA plate: with a soft rice face, a crunchy tortilla chip crown and optional FOODMONSTAS WAFER EYES, this family chili gets a funny monsta look.

2 HOURS

EASY

4 SERVINGS

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INGREDIENTS

FOR THE CHILI

2 medium onions

1 garlic clove

1 mild red chili, deseeded, optional

Olive oil

1–2 tsp mild chili powder

1 tsp ground cumin

1 tsp cinnamon

500 g ground beef

200 g sun-dried tomatoes in oil

1 can (400 g) peeled tomatoes

350 ml water

1 can (400 g) kidney beans — set aside 6–8 beans for the nose and mouth

Salt and pepper

FOR THE RICE

300 g long-grain rice — cook it a little softer than usual so the rice dome holds its shape

Salt

FOR DECORATION

Tortilla chips, for a crown or sun rays

Kidney beans, for the nose and mouth

Optional: FOODMONSTAS WAFER EYES, 22 mm or 35 mm

Ketchup, optional, for the nose or smile

Chili rings, optional, adults only

TO SERVE, OPTIONAL

Yogurt or sour cream

Guacamole

Sliced jalapeños

Fresh baguette

PREPARATION

Peel and finely chop the onions and garlic. Trim and finely chop the chili, removing the seeds for a milder version.
Heat a little olive oil in a large pot. Sauté the onions and garlic until soft. Add the chopped chili, chili powder and cumin and toast for 1–2 minutes, stirring. Add the ground beef and fry over high heat, breaking it up, until well browned. Season with salt and pepper.
Drain the sun-dried tomatoes, reserving 2–3 tbsp of the oil. Blend the drained tomatoes with the reserved oil using an immersion blender until smooth.
Add the tomato purée, canned tomatoes, cinnamon and water to the pot. Stir well, season and bring to a simmer. Cover with a lid and cook over low to medium heat for 1.5 hours, stirring occasionally. Alternatively, cook in an ovenproof pot at 150°C / 300°F.
30 minutes before the end, drain and rinse the kidney beans. Set aside 6–8 beans for the nose and mouth, then stir the rest into the chili. Season to taste with salt, pepper and chili powder.
Cook the rice in well-salted boiling water according to the package instructions until soft. Drain well.
FOODMONSTA STEP: Spoon the chili into a deep bowl or onto a plate. Press the rice into a damp small bowl or cup, then turn it out into the center of the chili as a round, slightly domed rice face. Add the FOODMONSTAS WAFER EYES to the rice only shortly before serving. Place one kidney bean or a small dot of ketchup as the nose. Arrange pieces of kidney bean or ketchup underneath as a curved smile. Add the tortilla chips right at the end, behind or around the rice face, as a crown or sun rays so they stay crunchy. Add chili rings only as an optional adult topping. Serve immediately.

THE FUN CHILI

INGREDIENTS

PREPARATION

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