Chilli con Carne

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Making chlli con carne is really easy, I love one pot meals (who doesn't?). This recipe makes a lot and all I can say is: Thank goodness Andrew doesn't mind eating leftovers! I made this on a big pot and left it on the stove top for days, whenever it was meal time, just reheat and serve. Andrew likes it with some shredded cheddar on top and a squeeze of fresh lime. Oh, and warm tortilla chips as well. I realized I forgot to add cilantro leaves to the chilli on the photos, but that is really important, it compliments all the other Mexican flavours on this dish.

There are many variations and ways to prepare chilli con carne. You can make it lighter using chicken or turkey meat, or try adding some mushrooms. I used this recipe from Jamie Oliver Site as a guideline.

Chilli con Carne Recipe:

All cans used are 14.5 oz/400gr in size.

2 tablespoons of olive oil

2 onions, chopped

2 garlic cloves, chopped

2 carrots, chopped

1 celery stick, chopped

1 red pepper, seeded and white parts removed, chopped

1 teaspoon of ground chilli powder

1 teaspoon of ground cumin

1/2 teaspoon of ground cinnamon

2 cans of red kidney beans

2 cans of diced tomatoes

1 1/2 lb (approximately) of ground beef

cilantro

salt and pepper

lime, shredded cheddar, tortilla chip, for serving (optional)

Heat the oil in a large pot over medium heat. Cook onions until translucent, about 5 minutes. Add the garlic, carrots, celery and red pepper. Add spices, stir it around and keep the vegetables cooking for another 5 to 10 minutes more, stirring every so often. Add the beef and break up any large pieces, cook it until starts to brown. Add the tomatoes. Fill up one of the cans with water and add to the pot. Add the beans. Bring it to a boil, cover and simmer until cooked. Season with salt and pepper to taste.

Add chopped cilantro directly on the serving bowls. Top chilli bowls with shredded cheese and a squeeze of lime.