Prep Time: 20 mins
Cook Time: 1.5 hrs
A Chilli Con Carne is a great go to dish for an informal dinner party, or for cooking a large pot in advance, and freezing down meal sized portions.
500g minced beef, 2 onions, 2 cloves garlic, 1 red pepper, 1 yellow pepper, 1 tsp. chilli, 1 tsp. cumin, 1 tsp. cinnamon, 1/2 tsp. paprika, 400g tinned kidney beans, 400g tinned chick peas, 2 x 400g tins chopped tomatoes, sea salt, black pepper, olive oil, bunch of fresh coriander
Finely chop the garlic and onions, deseed and cut the peppers into strips. Place a casserole dish on a medium heat, add some olive oil, and then your chopped vegetables along with the chilli, cumin, cinnamon and paprika. Stir frequently, for around 5mins until the vegetables have softened
Add the minced beef, breaking up the mince with a wooden spoon to prevent it clumping together. Once the mince has taken some colour, add your kidney beans, chick peas and tinned tomatoes. Fill one of the empty tomato cans with water and add this the pot. Finely chop the stalks from the coriander and add these, placing the leafier ends in the fridge for later. Season with salt and pepper.
Bring the casserole to a boil, then turn down to a simmer, place the lid on top leaving a slight gap for steam to escape from, ensuring that your chilli reduces down in liquid. Stir every few minutes to prevent the bottom catching.
After 1.5 hrs give the chilli a taste as it should now be ready, and adjust the seasoning and spicing to your own tastes if required. Some like it really hot!
Serve your chilli with basmati rice, sprinkle on the coriander leaves, and provide your guests with a bowl of natural yogurt. A crunchy salad dressed simply with a squeeze of lime always goes down well too.