You definitely won’t be Chilli with this recipe!

Call me mad but I could eat chilli con carne any day of the year! I absolutely love it and it’s one of my favourite things to cook from scratch.

Everyone has their own version of a Chilli and I’ve tried a few and taken inspiration from various recipes, to come up with my own.

The prep is probably the hardest bit, but once that’s done, you can almost just sit back and enjoy the aroma!

Here’s my recipe:

Ingredients (serves 4)

  • 1 tbsp Coconut oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 carrot, finally chopped
  • 1 celery stick, finally chopped
  • 500g beef mince
  • 2 red chillies (if you like a bit of a kick), finely diced, with a few slices for later
  • 1 tsp paprika
  • 1 heaped tbsp tomato purée
  • 400g chopped tomato
  • 200g chickpeas (and/ or kidney beans)
  • 1 tbsp fresh coriander, chopped

Prep

  1. Heat the oil in a large, deep frying pan over a medium to high heat. Add the onions, garlic, carrot and celery. Fry until the vegetables are soft but not browned (6-8 mins)
  2. Increase the heat and add the minced beef and chopped red chilli. Stir regularly, breaking up the mince as you go to brown all of the meat.
  3. Add the paprika and tomato purée. Cook for a few minutes stirring continuously.
  4. Add the chopped tomatoes and chickpeas and simmer for 45 minutes, adding water if the Chilli begins to dry out.
  5. 5 minutes before the timer goes off, stir in half of the coriander.
  6. Serve generous portion of Chilli topped with the leftover coriander and chilli pepper, with a side of your choice – I like to get an easy microwave pack of savoury rice & quinoa and a slice of garlic bread. Slurp!!


And voilà !

So tasty! My Chilli has a bit of a kick to it and is full of flavour. I tend to make a bit extra to freeze or keep in the fridge for the next day.. and it is actually even tastier and spicier warmed up another day!


Please give my recipe ago and let me know what you think! Hope you enjoy it 😊

Jen

@jensfoodblog

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