Chilli Con Carne | Recipe

 From JamieOliver.com

Hey everyone!

Chilli con carne! I'm making this for my leaving cert cooking practical.

Here's some ingredients you need.

• 2 medium onions
• 2 cloves garlic
• 2 medium carrots
• 2 sticks celery
• 2 red peppers
• olive oil
• 1 heaped teaspoon chilli powder
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon ground cinnamon
• sea salt
• freshly ground black pepper
• 400 g tinned chickpeas
• 400 g tinned red kidney beans
• 2 x 400 g tinned chopped tomatoes
• 500 g quality minced beef
• 1 small bunch fresh coriander
• 2 tablespoons balsamic vinegar
• 400 g basmati rice
• 500 g natural yoghurt
• 230 g guacamole
• 1 lime

Method:

Peel and finely chop onions, garlic, carrots, and celery

Halve the red peppers, remove stalks, roughly chop

Place on a medium  high heat with a casserole pan

Add 2 lugs of olive oil, and place all chopped ingredients into pot

Add chilli, cumin, and cinnamon with salt and pepper

Stir every 30 seconds for 7 minutes and the vegetables should become soft and lightly coloured

Drain the chickpeas and Kidney Beans and tinned tomatoes and add them to the pot

Add the minced beef and break down any chucks with wooden spoon.

Use an empty tin from tomatoes and fill with water and Add it to the mixture

Finely chop and wash the coriander leaves and stir in.

Bring to the boil and turn heat down, simmer it for 45 minutes stir every now and then

Take off the lid and cook it for another 15 minutes stirring occasionally

If it’s dry add a splash of water

Cook the rice for 25 minutes to serve with the chilli con carne

I probably am getting sick of making this because I have been practicing this dish alot for two/three weeks but they say practice makes perfect!