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Monday, February 9, 2009

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.

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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.

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8 comments:

Holler said...

Lovely presentation Rita. You are making my mouth water for Chilli and it is still morning here! I love chilli in soft tortillas, with salad leaves, sour cream and a little grated cheddar sprinkled on.

creampuff said...

Oh my gosh I just made chili the other day! Your recipe looks delicious ... great photos!

Rita said...

Holler- thanks so much!

Ivonne- thank you, chilli is great for cold days...

EMC said...

I love the look of that chili! I just posted about it too--http://doctorfood.blogspot.com/2009/02/there-has-never-been-anything-false.html

Love your blog!

Kevin said...

Nice looking chili! I like the use of the cinnamon.

Rita said...

EMC- thanks a lot.

Kevin- I liked using cinnamon too, very Mexican.

Anonymous said...

Slow cooking is good too! .... and it usually tastes better after about 2-3 days in the fridge.

Bren

Rita said...

Bren - it sure does, I make a big pot and leave on the stove for days...I don't have a slow cooker, but I bet it works well here.

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