Chili Con Carne

  • 1 large onion
  • 2 cloves of garlic
  • 2 medium carrots
  • 2 celery stalks
  • 2 red bell peppers
  • olive oil
  • 1 heaped teaspoon chili powder
  • 1 heaped teaspoon ground cumin
  • 1 heaped teaspoon ground cinnamon
  • sea salt and freshly ground black pepper
  • 1 x 15 oz can of chickpeas
  • 1 x 15 oz can of red kidney beans
  • 1 x 28 oz can of diced tomatoes
  • 1 pound good-quality ground beef
  • 1 small bunch of fresh cilantro
  • 2 tablespoons balsamic vinegar
  1. Peel and finely chop the onion, garlic, carrots and celery. Halve the red peppers, remove the stalks and seeds and roughly chop.
  2. Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the chopped veg, chili powder, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 7 minutes, or until softened, stirring regularly.
  3. Drain and add the chickpeas and kidney beans. Add the canned tomatoes, then pour in 1/2 can’s worth of water. Add the ground beef, breaking up any larger chunks.
  4. Pick the cilantro leaves and put aside, then finely chop and add the stalks to the pan, with the balsamic vinegar. Season with a good pinch of sea salt and black pepper.
  5. Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 1 hour, or until slightly thickened and reduced, stirring occasionally.
  6. Serve up with fluffy rice or couscous, a hunk of crusty bread, or over a baked potato. Sprinkle the reserved cilantro over the chili.
Donate