Tuesday, November 6, 2012

Chili Con Carne

Recipe from Jamie's Food Revolution, by Jamie Oliver.

I looove this chili recipe! Have I mentioned that Jamie Oliver is one of my favourite people ever? This recipe is filled with so many delicious flavours and textures, I don't think I will ever be able to make regular chili again! Mmmmmm!

What you'll need
2 medium onions, chopped
2 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
2 red bell peppers, stalks and seeds removed, roughly chopped
olive oil
1 heaped tsp chili powder
1 heaped tsp ground cumin
1 heaped tsp ground cinnamon
sea salt 
freshly ground black pepper
1 - 15oz can of garbanzo beans (chickpeas), drained
1 - 15oz can of red kidney beans, drained
2 - 14 oz cans of diced tomatoes
1 lb good-quality ground beef
1 small bunch of fresh cilantro
2 tbsp balsamic vinegar
2 cups basmati rice
2 cups natural yogurt
1 cup guacamole
1 lime

How to
1.  Place your largest casserole-type pan over medium high heat. Add 2 lugs of olive oil and all you chopped vegetables. Add the chili powder, cumin, and cinnamon with a good pinch of salt and pepper. Stir every 30 seconds fro about 7 minutes until softened and lightly coloured.

2.  Add the garbanzo beans, kidney beans, and the canned tomatoes. Add the ground beff, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato cans with water and pour it into the pan.

3.  Pick the cilantro leaves and place them in the refrigerator. Finely chop the washed stalks and stir in. Add the balsamic vinegar and season with a good pinch of salt and pepper.

4.  Bring to a boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching.

5.  This is fantastic served with fluffy rice. Just divide the rice and chili into big bowls or serve in the middle of the table and let everyone help themselves.

6.  Put a small bowl of natural yogurt, some guacamole, and a few wedges of lime on the table, and sprinkle the chili with the cilantro leaves. 

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