Tonight I wanted to have some kind of stew, but at the same time fairly quick to make.
I love Chilli con Carne, and I am not sure I ever make it the same way, I can vary all the vegetables from carrots, leaks, beans, peppers, chick peas to parsnips. Whatever you have at home will be great for this dish.
And to serve it with, again it can be jasmine rice, mashed potatoes or couscous as I did today to save time.
1 clove of garlic
1 sliced carrot
1 red pepper
1 green chilli
olive oil to fry in
1 tsp of paprika powder
1 tsp ground cumin
1 tsp ground cinnamon
salt and pepper
1 beef stock cube with 250ml water
1dl chilli sauce
1 tablespoons balsamic vinegar
200g tinned pre-cooked chickpeas
200 g tinned pre-cooked red kidney beans
400 g tinned chopped tomatoes
500 g Organic minced beef
Pour some olive oil into a frying pan, and add onions, garlic, carrots, leaks, peppers and chilli and fry them a bit. Add all your dry spices and mix it well until you start to smell them all.
Then add your stock with water, meat, chickpeas, beans,chilli sauce, balsamic vinegar and tin of tomatoes.
Let it all simmer, ideally for 1 h but if you don’t have the time min 20min is good.
In the meantime prepare your couscous.
I use 1dl couscous (per person), and cover it with 1 dl boiling water, 1 tsp of olive oil, and some salt, cover it with a lid and let it stand.
Serve your Chilli with grated cheese, click of yoghurt and some fresh bread.