Mother-in-Law Sandwich

Name: Mother-in-Law Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Cuisine: American
Ingredients: 1 corn roll tamale; 1 hot dog bun; 100 g minced beef; 2 tsp vegetable oil; 60 g onion; 1 garlic clove; 1 tsp chilli powder; 0.5 tsp ground cumin; 0.25 tsp dried oregano; 60 ml tomato passata; 50 g kidney beans; 60 ml water; 0.25 tsp salt; 2 tsp yellow mustard; 2 sport peppers; 1 tbsp hot giardiniera

A Chicago South Side classic: a steamed corn roll tamale tucked into a hot dog bun and smothered in loose chilli, then finished with mustard, raw onion, sport peppers and hot giardiniera.

Snacks Lunch & dinner 25g+ protein 8g+ fibre

40 min10 prep · 30 cookEasy956 kcalper serving

Method

Heat 2 tsp of vegetable oil in a small heavy saucepan over medium heat. Add 40 g of the chopped onion and 1 chopped garlic clove and cook, stirring, for 4 minutes until soft and translucent but not coloured.
Raise the heat to medium-high and add 100 g of minced beef. Break it up with the back of a spoon into fine crumbs — a Chicago chilli is loose, never chunky — and cook 5 minutes until no pink remains and the fat has rendered out.
Stir in 1 tsp of chilli powder, 0.5 tsp of ground cumin and 0.25 tsp of dried oregano and fry for 1 minute, until the spices smell toasty and coat the meat.
Pour in 60 ml of tomato passata and 60 ml of water, add 50 g of drained kidney beans and 0.25 tsp of salt, and bring to a bare simmer. Cook uncovered for 15 minutes, stirring now and then, until the chilli is thick enough to sit on a spoon but still slack enough to soak into a bun. Add a splash more water if it tightens too far.