Chilli con Carne
Extra added vegetables and beans for a healthier twist. Perfect for a party as it feeds 10 easily. Serve with baked potatoes, grated cheese, chopped coriander and jalapeño peppers.
Ingredients
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500 g best quality diced stewing beef
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2 tins chopped tomatoes
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5 tbsp olive oil
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350 g frozen or tinned sweetcorn
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2 aubergines chopped into 1cm cubes
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2 courgettes chopped into 1cm cubes
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300 g small button mushrooms
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350 g kidney beans (soaked overnight if using from dried)
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350 g cannelini beans (soaked overnight if using from dried)
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500 ml beef or chicken stock
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3 onions chopped thinly
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4 cloves garlic finely chopped
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3 carrots chopped small
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3 sticks celery chopped small
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2 tsp smoked paprika
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2 tbsp tomato paste
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4 tsp chilli flakes (or to taste)
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Salt and pepper
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4 tsp crushed cumin seeds
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4 tsp crushed coriander seeds
Cooking Instructions
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1
Fry the beef in 2 tbsp in batches until browned. Scoop out the pan and set aside. Also reserve any cooking juices that escape during frying.
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2
Use the remaining olive oil to fry the onions, garlic, celery, and carrots on a medium heat until the onions go transparent.
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3
Add the courgettes and aubergines. Stir frequently to avoid them sticking. Allow the vegetables to go soft adding more olive oil if needed.
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4
Add the mushrooms and allow to brown slightly.
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5
Add the paprika, cumin, coriander and chilli.
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6
Return the meat to the pan and stir.
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7
Add the meat juices and tinned tomatoes, stock, kidney beans, cannelloni beans, sweet corn and tomato purée.
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8
Bring to the boil then cook for up to 3 hours on a low heat.
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