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Chilli con carne
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Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Try serving chili in tacos or use pork instead of beef for a tasty twist!
Ingredients:
2onions
2clovesgarlic (see Notes)
1 large carrot
2stalkscelery
1red capsicum
4fresh chorizo sausages
36.40 gm olive oil
500g mincedbeef
3.75 gm ground cumin
1 tsp coriander
1 tsp ground chilli
20.00 gm sweet paprika
2cinnamon quills
5.00 gm caster sugar
2 x Mutti Polpa Finely Chopped Tomatoes 400g
40.00 ml red wine vinegar
400g can chickpeas
400g borlotti beans
44.40 gm tomato paste
2avocados
1lime
1bunchcoriander
Sour cream, to serve
Tortillas, to serve
Instructions:
Peel onions, garlic, and carrot, cut into quarters along with celery, and seed and quarter capsicum. Using a food processor, pulse the vegetables and garlic in short bursts until coarsely chopped, then place in a bowl.
Remove chorizo from casings and tear into 2cm pieces. Heat oil in a large casserole over medium–high heat, then add the chorizo. Sauté for 3 minutes until browned. Next, add beef, spices, sugar, and 2 teaspoons of salt. Cook for 5 minutes, breaking up the beef with the back of a spoon until browned.
Combine the vegetable mixture in the casserole dish, stirring until softened. Mix in tomatoes, vinegar, chickpeas, beans, and tomato paste. Simmer while stirring occasionally for 15 minutes until thickened.
For the guacamole, transfer the avocado flesh into a bowl. Drizzle lime juice over it, then add a handful of fresh coriander leaves. Season with salt and pepper, then mash everything together using a fork.
Gather a handful of fresh coriander leaves, sprinkle generously over your flavorful chilli con carne, and present with a side of creamy guacamole, tangy sour cream, and warm tortillas for a truly delightful meal.