Chilli Con Carne

• Time: 1 hour 30 minutes (Prep 15 mins | Cook 1 hour 15 mins)
• Difficulty: Easy
• Serves: 6

Source: Jamie Oliver

Ingredients

• 2 medium onions (peeled and finely chopped)
• 2 cloves of garlic (peeled and finely chopped)
• 2 medium carrots (finely chopped)
• 2 sticks of celery (finely chopped)
• 2 red peppers (halved, deseeded, and roughly chopped)
• olive oil
• 1 heaped tsp chilli powder
• 1 heaped tsp ground cumin
• 1 heaped tsp ground cinnamon
• sea salt and freshly ground black pepper
• 1 x 400g tin of chickpeas (drained)
• 1 x 400g tin of red kidney beans (drained)
• 2 x 400g tins of chopped tomatoes
• 500g good-quality minced beef
• 1 small bunch of fresh coriander
• 2 tbsp balsamic vinegar

To Serve

• 400g basmati rice
• 1 x 500g tub of natural yoghurt
• 1 x 230g tub of guacamole
• 1 lime

Method

1. Make the chilli

1. Peel and finely chop the onions2 medium onions (peeled and finely chopped), garlic2 cloves of garlic (peeled and finely chopped), carrots2 medium carrots (finely chopped) and celery2 sticks of celery (finely chopped). Halve the red peppers2 red peppers (halved, deseeded, and roughly chopped), remove the stalks and seeds and roughly chop.
2. Place your largest casserole-type pan on a medium high heat. Add 2 lugs of olive oilolive oil and all your chopped vegetables.
3. 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.
4. Add the drained chickpeas1 x 400g tin of chickpeas (drained), drained kidney beans1 x 400g tin of red kidney beans (drained) and the tinned tomatoes2 x 400g tins of chopped tomatoes.
5. 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.
6. Pick the coriander1 small bunch of fresh coriander leaves and place them in the fridge. Finely chop the washed stalks and stir in.
7. Add the balsamic vinegar2 tbsp balsamic vinegar and season with a good pinch of salt and pepper.
8. Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about 1 hour, stirring every now and again to stop it catching.

2. Serve

1. Serve with fluffy rice, dividing the rice and chilli into big bowls or serving in the middle of the table.
2. Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime1 lime on the table, and sprinkle the chilli with the coriander1 small bunch of fresh coriander leaves.