Chilli Con Carne Recipe
Two medium onions
Two cloves garlic
Two medium carrots
Two sticks of celery
One red capsicum
One long red chilli
Olive oil
One heaped teaspoon ground Cumin One heaped teaspoon ground cinnamon
2 400 g tin red kidney beans
To 400 g tin of chopped tomatoes
500 g of quality minced beef
One pinch of salt
1 cup of bone broth
A splash of balsamic vinegar
Half a bunch of fresh coriander
Method:
Peel and chop the onions, garlic, carrots, capsicum and celery
Heat 2 tablespoons of oil in a large pan and place on medium heat. Add the chopped vegetables, chilli, spices and salt and cook for about 5 to 7 minutes.
Drain and add the kidney beans and pour in the tomatoes, breaking them up with the back of a spoon, then add about one tin worth of water. Add the minced beef.
Pick the coriander leaves and put aside, then finally chop and add the stalks to the pan, with the balsamic vinegar. Bring to the boil, then reduce heat and simmer with the lid slightly ajar for approximately 60 minutes until it has slightly thickened.
Serve with fluffy rice, couscous, jacket potatoes, or corn chips with natural yoghurt, guacamole, lime and fresh coriander leaves.