Chilli Con Carne

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I can’t believe I haven’t cooked chilli before, it is dead easy and tastes amazing! The trick is cooking for as long as possible, or for at least 1 and a half hours. I paired it with guacamole, tomato salsa, nachos and natural yogurt.


INGREDIENTS

1 kg lean beef mince
2 sticks celery, chopped
2 large carrots, chopped
2 red onions, chopped
3 spring onions, chopped
1 red pepper, finely chopped
4 cloves garlic, crushed
1 heaped teaspoon ground cumin
Large pinch of ground cinnamon
1 heaped teaspoon curry powder
1/2 teaspoon dried chili flakes
400 g tin of red kidney beans
400 g tin drained chickpeas
1 sachet tomato paste
2 tins of tomato
1 teaspoon sugar/xylitol
2 tablespoons balsamic vinegar
1 twig of fresh thyme
Handful of fresh coriander
Kosher salt
Black pepper
2 red chillies, chopped

1 packet of nachos
1 small tub full cream natural yogurt
Smoked Paprika

For the tomato salsa:

2 firm tomatoes, finely chopped
2 spring onions, finely chopped
1 red chilli, finely chopped
1 tablespoon chopped coriander
1 tsp extra virgin olive oil
Kosher salt and black pepper

For the guacamole:

2 avocados
1/2 a  firm tomato, finely chopped
1 spring onion, finely chopped
1 lime
Cayenne pepper
Ina Paarman garlic and herb salt


METHOD
Serves 6
Preparation 10 minutes
Cooking time 1 h our 30 minutes


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In a food processor with the blade attachment, finely chop the onions, garlic, pepper, carrots and celery.

Place a large casserole-type pan on a medium-high heat. Add 2 lugs of olive oil and all your chopped vegetables. Add the chilli powder, chilli flakes, cumin and cinnamon with a good pinch of salt and pepper. Stir every minute for around 7 minutes until softened and lightly coloured. Then add the tomato paste and sugar and stir for 1 minute.

Add the minced beef, breaking any larger chunks up with a wooden spoon. Then, add the drained chickpeas, drained kidney beans and the tinned tomatoes.

Finely chop washed coriander stalks and stir in, place the leaves in the fridge for garnish. 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 the lid slightly askew for about an hour and a half, stirring every now and again. Make sure the heat is at a low temperature so it doesn’t burn.

To make the salsa:

Chop up the spring onions, tomatoes, chili and coriander and place in a glass bowl. Mix in the olive oil, salt and pepper and place in the fridge.

To make the guacamole:

In a large bowl place the scooped avocado pulp and lime juice, mash with a fork. Fold in the salt, pepper, chopped tomatoes, chopped coriander, spring onions, cayenne pepper and garlic & herb salt. Place the avo pip back into the mixture to stop it from browning, cover and place in the fridge.

Spoon out the yogurt and cover with smoked paprika and fresh coriander.

To serve:

Place the nachos on a large platter with all the sides, take the chilli dish to the table so everyone can help themselves. I chopped up some fresh chillies for chilli lovers like me, who just can’t get enough 😉

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