Chili con Carne – quick, easy, tasty!
I make this dish when my culinary inspiration has gone with the wind
Ps: Don’t forget – Chili con carne is perfect for freezing!
Chili Con Carne
You will need:
1 large onion, chopped
2 celery stalks, chpped
4 cloves garlic, chopped
1 red chili, deseeded, chopped
2 springs of thyme, leaves picked
500 g minced beef
1 teaspoon ground cumin
2 teaspoon smoked paprika
1 teaspoon dried oregano
2 medium carrots, diced
3 fresh tomatoes
1 can of plum tomatoes, chopped
150 ml chicken stock
4 tablespoons tomato pure
1 bay leave
1 cinnamon sick
2 (red & yellow) peppers, sliced
1 can of kidney beans (400 g), drained
1 tin of sweet corn (optional)
salt & pepper
sour cream, to serve
fresh coriander, to granish
Cooked rice or fresh bread, to serve
Fry onion, celery, garlic and chili in 3 tablespoons of olive oil. Add all the spices and herbs. Mix everything well. In a separate frying pan, brown the meat without any additional oil. Drain any fat or liquid from the meat. Add the meat to the onion & herb mixture. Add the carrots together with fresh and canned tomatoes. Let it boil and simmer gently for about 5 minutes. Add the stock, bay leave and cinnamon stick to the meaty sauce. Season everything with salt and pepper or some additional spices, according to your liking. Finally add the beans and the peppers and cook till the sauce has thickened (aprox. 20 minutes). Check the seasoning. Serve with hot boiled rice or crusty bread. Decorate the dish with some sour cream and fresh coriander leaves.
Adopted from Gordon Ramsay’s chilli con carne recipe.