• Chilli Con Carne Recipe

     

    Chilli Con Carne Recipe

     

    Chilli con carne is such a comforting meal. This chilli con carne recipe has slightly been adapted by my husband and is based on Jamie Oliver’s Recipe. It has become a family favorite and the kids request it often. This spicy dish is delicious and if you want to make it slightly mild for kids to eat – hold on the chillis.  A healthy alternative to your usual mince meal. It is a one pot wonder. You can basically serve chilli con carne with a baked potato, nachos, flat bread or rice.  Plus compliment it with extra chilli, grated cheese, gaucamole and ranch dressing.

    I share with you my husbands chilli con carne recipe and hope you give it a try.

    Chilli Con Carne

    • Servings: 6
    • Difficulty: easy
    • Print

    A spicy Mexican dish best served with a baked potato or nachos.


    Prep time: 15 min

    Cooking time: 1 hour

    Ingredients

      • 2 medium onions, chopped
      • 2 tsp olive oil
      • 1kg lean beef and pork mince
      • 4 chopped chillies (deseed if you serving to kids)
      • ½ tsp chilli powder
      • ½ tsp cayenne pepper
      • 1 tsp ground cumin
      • 1 tsp ground cinnamon
      • 2 celery sticks, chopped
      • 3 large carrots, chopped
      • 1 can chopped tomatoes
      • 2 red peppers, deseeded and chopped
      • 1 can black beans (drained and rinsed)
      • 2 tbsp balsamic vinegar
      • 1 can red kidney beans (drained and rinsed)
      • salt and pepper to season
      • ½ bunch fresh corriander

      Directions

      • Place a large non stick pot over a medium heat on the stove. Heat the oil.
      • Add chopped onions,carrots, celery, chillies, red peppers, garlic, cumin, cinnamon and season with salt and pepper.
      • Cook for 10 minutes.
      • Then add tomatoes, black beans, red kidney beans and 300ml water and cook for 5 minutes.
      • Add the lean beef mince.
      • Cut the coriander stalks and add with the balsamic vinegar.
      • Season with salt and pepper.
      • Bring to a boil and reduce heat. Simmer for 45 minutes with lid slightly adjar.
      • Serve on a baked potato, nachos or rice, sprinkle with cheese and chopped coriander.

     

     

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