Chilli Con Carne
– Quick, quick, slow
– 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)
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.
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
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