Chilli Con Carne

ingredients

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

method
Classic but so easy to sex up, ading chickpaease, butter beans or extra chilies. Upto you to add or adapt to sui t your own tastes. Feeds six and freezes well. If anythig it improves with freezing. Also nice dolloped over a jacket potato.

To make your chilli
• Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine
• Halve the red peppers, remove the stalks and seeds and roughly chop
• Place your largest casserole-type pan on a medium high heat
• Add 2 lugs of olive oil and all your chopped vegetables
• Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper
• Stir every 30 seconds for around 7 minutes until softened and lightly coloured
• Add the drained chickpeas, drained kidney beans and the tinned tomatoes
• Add the minced beef, breaking any larger chunks up with a wooden spoon
• Fill one of the empty tomato tins with water and pour this into the pan
• Pick the coriander leaves and place them in the fridge
• Finely chop the washed stalks and stir in
• Add the balsamic vinegar and season with a good pinch of salt and pepper
• 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

Serve with reic, slad, tachos, whatever you fancy.

Adding this to bfs kitchen make food list