Good old chilli con carne

chilli con carne

Serves 6

  • 2 medium onions

  • 2 cloves garlic

  • 2 medium carrots

  • 2 sticks celery

  • 2 red peppers

  • olive oil

  • 1 heaped teaspoon chilli powder

  • 1 heaped teaspoon ground cumin

  • 1 heaped teaspoon ground cinnamon

  • sea salt

  • freshly ground black pepper

  • 400 g tinned chickpeas

  • 400 g tinned red kidney beans

  • 2 x 400 g tinned chopped tomatoes

  • 500 g quality minced beef

  • 1 small bunch fresh coriander

  • 2 tablespoons balsamic vinegar

  • 400 g basmati rice

  • 500 g natural yoghurt

  • 230 g guacamole

  • 1 lime

Peel and finely chop the onions, garlic, carrots and celery – don't worry about the technique, just chop away until fine. Halve 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 the drained chickpeas, drained kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato tins with water and pour this into the pan. Pick the coriander leaves and place them in the fridge. Finely chop the washed stalks and stir in. 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



This is fantastic served with fluffy rice. Just divide the rice and chilli into big bowls or serve in the middle of the table and let everyone help themselves. If you don't fancy rice it's equally good with a nice hunk of fresh crusty bread, over a jacket potato or with couscous. Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chilli with the coriander leaves. I love to add a nice green salad to round it off.

Nutritional Information

Good old chilli con carne

A winter warmer with beans and chickpeas

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0 foodies cooked this
You won't be able to keep your hands off this hearty, all-time classic chilli con carne recipe
Serves 6
1h 15m
Super easy
Method

What a classic this dish is. Most of my mates love the chickpeas, but butter beans or even cubed potatoes will work well in their place. 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 damn good the next day, even on a jacket potato!

Peel and finely chop the onions, garlic, carrots and celery – don't worry about the technique, just chop away until fine. Halve 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 the drained chickpeas, drained kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato tins with water and pour this into the pan. Pick the coriander leaves and place them in the fridge. Finely chop the washed stalks and stir in. 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

This is fantastic served with fluffy rice. Just divide the rice and chilli into big bowls or serve in the middle of the table and let everyone help themselves. If you don't fancy rice it's equally good with a nice hunk of fresh crusty bread, over a jacket potato or with couscous. Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chilli with the coriander leaves. I love to add a nice green salad to round it off.

Nutritional Information Amount per serving:
  • Calories 776 39%
  • Carbs 88.0g 38%
  • Sugar 19.1g 21%
  • Fat 24.8g 35%
  • Saturates 6.8g 34%
  • Protein 42.6g 95%
Of an adult woman's guideline daily amount

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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