Chilli con carne
|1 Tbs||fresh chillies — 573|
|2 tsp||garlic — cloves, minced|
|1/2||green pepper — chopped|
|1||red pepper — chopped|
|500 g||beef mince — lean|
|4 Tbs||tomato paste|
|2.5 tsp||coriander — ground|
|6||allspice — berries, ground|
|1/2 tsp||cinnamon — ground|
|2 tsp||paprika — smoked|
|1 1/4 tsp||dried red chilli flakes|
|2 Tbs||cocoa powder — unsweetened|
|4 tsp||brown sugar|
|1||tinned tomatoes — peeled, chopped|
|1||butter beans — tinned, drained|
|1||red kidney beans — tinned, drained|
|1||sweetcorn — tinned, drained|
|cheddar cheese — grated, to serve|
|avocado — to serve|
|fresh coriander — chopped, to serve|
|sour cream — to serve|
Heat oil in a large saucepan over medium-high heat.
Add garlic, sauteing for a few seconds, then add red and green bellpeppers.
Saute a further 2 – 3 minutes before adding the ground beef.
Cook until browned.
Now add some flavour to the meat – tomato paste, coriander, all-spice, cinnamon, smoked paprika, chilli flakes, cocoa powder, sugar and salt.
Cook, stirring for 2 -3 minutes over high heat, then add tinned tomatoes.
Stir through, bring to the boil, then reduce heat and allow to simmer, covered, for approximately 10 minutes.
Taste and adjust seasonings if needed, then add the rest of the ingredients: butter beans, kidney beans and sweetcorn kernels.
Gently heat through, then serve, topped with cheese, your choice of condiments and warm bread.
If you can get hold of something like cheese & onion bread I would strongly suggest you get it, as it tastes phenomenal with this chili.
* If you are unable to find smoked paprika, I would suggest that you substitute with an equal amount of paprika and up the chilli flakes to replicate the increased heat from the smoked paprika.
** If you’re able to get hold of peppadews, they add a deliciously sweet and tangy edge to the chilli.
Just chop finely and serve alongside the rest of the condiments.
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