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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This a nice tasting chilli that can have its heat increased to the max.Please feel free to add more chilli powder if you like things hot.You can always use cubed potatoes instead of chickpeas or even mix it up with a variety of beans like pinto,navy or butterbeans. Serve with cornbread,saltine crackers or just plain old rice. Ingredients:
2 medium onions |
2 garlic cloves |
2 carrots |
2 sticks celery |
2 red peppers |
olive oil |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1 teaspoon ground cinnamon |
sea salt & freshly ground black pepper |
1 (16 ounce) can chickpeas |
1 (16 ounce) can red kidney beans |
2 (16 ounce) cans chopped tomatoes |
500 g good-quality minced beef |
1 bunch fresh coriander |
2 tablespoons balsamic vinegar |
Directions:
1. Peel and finely chop the onions, garlic, carrots and celery.
2. Roughly chop red peppers.
3. Place your largest casserole-type pan on a medium high heat.
4. Add 2 tbsp of olive oil and all your chopped vegetables.
5. Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper.
6. Stir every 30 seconds for around 7 minutes until softened and lightly coloured.
7. Add the drained chickpeas, drained kidney beans and the tomatoes.
8. Add the minced beef, breaking any larger chunks up with a wooden spoon.
9. Fill one of the empty tomato tins with water and pour this into the pan.
10. Finely chop the washed coriander and stir.
11. Add the balsamic vinegar and season with a good pinch of salt and pepper.
12. Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching.
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