Good old chilli con carne
Time of preparation: 20 Minutes
Time of cooking: 90 Minutes
Ingredients:
| Onion (finely chopped) | 2 medium |
| Garlic (finely chopped) | 2 cloves |
| Carrots (finely chopped) | 2 medium |
| Celery Sticks (finely chopped) | 2 |
| Red Pepper (roughly chopped) | 2 |
| Olive oil | 6 table spoon |
| Chilli Powder | 1 tea spoon |
| Ground Cumin | 1 tea spoon |
| Ground Cinnamon | 1 tea spoon |
| Salt & freshly ground Black Pepper | To taste |
| Chickpeas (boiled & drained) | 400 grams |
| Red Kidney Beans (boiled & drained) | 400 grams |
| Tomatoes (blanched & chopped) | 800 grams |
| Minced beef | 500 grams |
| Fresh Coriander (chopped) | 1 small bunch |
| Balsamic Vinegar | 2 table spoon |
| Basmati Rice | 400 grams |
| Natural Yogurt | 500 grams |
| Guacamole | 230 grams |
| Lime | 1 |
Steps:
| 1. Place a casserole-type pan on a medium high heat. Add 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. |
| 2. Add the chickpeas, kidney beans and tomatoes and continue stirring. |
| 3. Now add the minced beef and pour water into the pan. |
| 4. Then add the coriander leaves and stir in. Add the balsamic vinegar and season with a good pinch of salt and pepper. |
| 5. 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. |
| 6. This is fantastic served with fluffy rice. 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. |
| 7. 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. |
