by Hollie Compton-Lock
31/01/2014
Ingredients: -
• 2 medium onions
• 2 cloves of garlic
• 2 medium carrots
• 2 sticks of celery
• 2 red peppers
• olive oil
• 1 heaped teaspoon chilli powder
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon ground cinnamon
• sea salt and freshly ground black pepper
• 1 x 400g tin of chickpeas
• 1 x 400g tin of red kidney beans
• 2 x 400g tins of chopped tomatoes
• 500g good-quality minced beef
• 1 small bunch of fresh coriander
• 2 tablespoons balsamic vinegar
• natural yoghurt, to serve
• guacamole, to serve
• 1 lime
Method: -
• Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine
• Halve the red peppers, remove the stalks and seeds and roughly chop
• Place your largest pan on a medium high heat
• Add 2 lugs of olive oil and all your chopped vegetables
• Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper
• Stir every 30 seconds for around 7 minutes until softened and lightly coloured
• Drain and add the chickpeas and kidney beans, along with the tinned tomatoes
• Add the minced beef, breaking any larger chunks up with a wooden spoon
• Fill one of the empty tomato tins with water and pour this into the pan
• Pick the coriander leaves and place them in a bowl in the fridge
• Wash and finely chop the stalks then stir in
• Add the balsamic vinegar and season with a good pinch of salt and pepper
• Halve the red peppers, remove the stalks and seeds and roughly chop
• Place your largest pan on a medium high heat
• Add 2 lugs of olive oil and all your chopped vegetables
• Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper
• Stir every 30 seconds for around 7 minutes until softened and lightly coloured
• Drain and add the chickpeas and kidney beans, along with the tinned tomatoes
• Add the minced beef, breaking any larger chunks up with a wooden spoon
• Fill one of the empty tomato tins with water and pour this into the pan
• Pick the coriander leaves and place them in a bowl in the fridge
• Wash and finely chop the stalks then stir in
• Add the balsamic vinegar and season with a good pinch of salt and pepper
• Bring to the boil and turn the heat down to a simmer with a lid slightly askew for 1 hour and 15 minutes, stirring every now and then
• Take the lid off and cook for another 15 minutes, stirring occasionally
• Keep an eye on it as it cooks, and if you think it’s starting to dry out, add a splash of water
• Take the lid off and cook for another 15 minutes, stirring occasionally
• Keep an eye on it as it cooks, and if you think it’s starting to dry out, add a splash of water
To serve your chilli
• This is fantastic served with rice
• Just divide the rice and chilli into big bowls or serve in the middle of the table and let everyone help themselves
• If you don’t fancy rice it’s equally good with a nice hunk of fresh crusty bread, over a jacket potato or with couscous
• Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chilli with the coriander leaves
• Just divide the rice and chilli into big bowls or serve in the middle of the table and let everyone help themselves
• If you don’t fancy rice it’s equally good with a nice hunk of fresh crusty bread, over a jacket potato or with couscous
• Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chilli with the coriander leaves
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