Chilli Con Carne – Quick, quick, slow

Chilli Con Carne 
– Quick, quick, slow                      

Make it quick for a hearty one pot dinner  

or 

Simmer slowly to fully develop the rich flavours

Inspired by a Jamie Oliver recipe adding

Ideas from other wonderful cookbooks

Serves 6           

(prep time: 10 minutes.  
Cooking:   20 minutes for quick.     1 hour for slow)

2 onions               – finely chopped                  1 x 400g tin Chickpeas               – drained and rinsed well

2 cloves garlic     -  finely chopped                 1 x 400g tin Red Kidney Beans  - drained and rinsed well

2 carrots              -  quartered and sliced        2 x 400g tins Chopped Tomatoes  (maybe a tin of water*)

2 sticks celery     -  sliced                                  500g lean mince

2 red capsicums -  sliced and diced                1 small bunch coriander, or at least a few leaves parsley

Olive oil –   (Australian)                                  ½  tablespoon Balsamic Vinegar (dash more if you like)

Spices  - 1 heaped teaspoon each of              Frozen peas, and/or corn kernels

-        Chilli powder                                           

-        Ground cumin                         Serve with:         

-        Ground coriander                            Basmati rice

-        Ground cinnamon                             Greek yoghurt with shredded coriander

-        Smoky paprika                                  Guacamole – mashed avocado & lime juice

Adjust spice measurements to your taste                Lime - sliced
Salt and Pepper to your taste.                                                      

Method:

In a wide stove-top pan (preferably at least 7 cm deep)

Heat a splash of olive oil then add onion and garlic, stirring til soft.

Add the spices, a little salt and pepper and heat til fragrant and onions are golden.

Stir in the carrots, celery, capsicums on a medium heat

Then the mince – using a wooden spoon to break up any lumps and brown the meat well.

Add the chickpeas and red kidney beans and stir well

Then add both the chopped tomatoes.

Simmer on a low-medium heat – a gentle bubbling simmer

If you are making this for a quick dinner  –   simmer without a lid  and   do NOT  add any extra liquid.

*If slow cooked - put the lid on slightly askew, add an extra tin of water* into the mix and stir gently

When it starts to thicken slightly, add the frozen peas and corn and finely chopped coriander stalks

Add the balsamic vinegar and stir in well.

Taste and adjust salt and pepper if needed.               Chilli Con Carne should be thick but not dried out.

Top with coriander leaves.  Ladle into bowls and serve with the prepared yoghurt, limes and guacamole.

Enjoy!   Colleen