Thursday, September 18, 2014

Chilli Con Carne

• 2 medium onions
• 2 cloves of garlic
• 2 medium carrots
• 2 sticks of celery
• 2 red peppers
• olive oil
• 1 heaped teaspoon chilli powder
• 1 heaped teaspoon
 • ground cumin
• 1 heaped teaspoon ground cinnamon
• sea salt and freshly ground black pepper
• 1 can of red kidney beans
• 2 cans of chopped tomatoes
• 2lbs good-quality minced beef
• 2 tablespoons balsamic vinegar

Feel free to pep up this dish with more chilli depending on your taste. This will make enough for six portions, so simply freeze the extra if you’re only cooking for four – it’s so good the next day!

• Peel and finely chop the onions, garlic, carrots and celery
• Half the red peppers, remove the stalks and seeds and roughly chop
• Place your largest casserole-type pan on a medium high heat
• Add 2 lugs of olive oil and all your chopped vegetables
• Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper
• Stir every 30 seconds for around 7 minutes until softened and lightly coloured
• Add drained kidney beans and the canned tomatoes
• Add the minced beef, breaking any larger chunks up with a wooden spoon
• Fill one of the empty tomato cans with water and pour this into the pan
• Add the balsamic vinegar and season with a good pinch of salt and pepper
• Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching


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