Chilli Con Carne - Masterchef Style |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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High in Fibre & a 350g (12oz) serve is 45% of daily potassium. Ingredients:
165 2 med onions white onions |
3 cloves garlic |
165 1 lge carrot |
140 g celery - 1/2 bunch |
245 g red capsicum - 1 lge |
200 g fresh chorizo sausages |
1 tbs olive oil |
620 g minced beef |
1 1/2 tsp ground cumin |
1 tsp ground coriander |
1 tsp ground chilli |
2 tbs sweet paprika |
2 2 sticks cinnamon |
1 tsp caster sugar |
1000 g tomatoes |
2 tbs red wine vinegar |
450 g white beans |
480 g borlotti beans |
500 g tomato paste |
2 cups water |
180 g parsley |
Directions:
1. Soak 2 cups of beans over night. (I did 1 cup of each and once soaked the weight was the above amounts)
2. Rinse beans & cover with fresh water. Bring to the boil and then simmer for 15-20 mins (or while doing the following:)
3. Peel onions, garlic and carrot. Cut into quarters with celery. Seed and quarter capsicum.
4. Using a food processor, pulse vegetables and garlic in short bursts until coarsely chopped. Place in a bowl.
5. Squeeze meat from chorizo casings and pull apart into 2cm pieces.
6. Heat oil in a large casserole over medium?high heat. Add chorizo and cook, stirring, for 3 minutes or until browned.
7. Add beef, spices, sugar, and cook for 5 minutes, breaking up beef with the back of a spoon, or until browned.
8. Add vegetable mixture to casserole and stir for 5 minutes or until softened. Add tomatoes and vinegar. Rinse and drain chickpeas and beans, then add to casserole with tomato paste & water.
9. Bring to a simmer and cook, stirring occasionally, for 15 minutes or until thickened.
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